Reader Claire shares a fab recipe for vegetable pie - perfect when veggie friends are calling round, or when you want a healthy, warming dinner!
Claire says:
For this recipe I used ready-made short crust pastry to make things faster and easier. Take the pastry out of its wrapping and roll out on a cool, clean surface dusted with flour. A little flour sprinkled on the rolling pin can help to stop it from sticking to the pastry, too. Grease a pie dish with butter or veggie spread and then lower the pastry into the dish, press down and trim. Set to one side while you prepare the sauce and filling. (Note: this pie is open topped!)
For the filling:
2 florets broccoli, 1 large carrot, 100g garden peas, 100g sweetcorn, 1 potato.
Slice carrot into small circles; chop potato into small cubes; cut broccoli into small pieces. Boil until cooked. Peas and sweetcorn can be used straight from a tin, but of you use frozen cook briefly until tender. Once all the veggies are done, use a potato masher to mash them into a smoothish paste and spoon this into the pastry.
For the sauce:
200g mature cheddar cheese
1 small cup of flour
28g butter
100ml milk
Place the butter in a pan on a low heat until melted; add the flour, stirring with a wooden spoon to form a paste, then add the milk, stirring constantly. Add the cheese and keep stirring until the sauce is smooth, thick and creamy. Spoon into the pie dish and bake at 180 degrees centigrade or gas mark 4 for 30 minutes, or until the pie is piping hot and golden brown on top, Serve with a crisp green salad.
Cathy says:
This sounds lovely... I will definitely be trying it out! Do YOU have a cool recipe to share on DREAMCATCHER? Tell me more in a COMMENT BELOW!
For this recipe I used ready-made short crust pastry to make things faster and easier. Take the pastry out of its wrapping and roll out on a cool, clean surface dusted with flour. A little flour sprinkled on the rolling pin can help to stop it from sticking to the pastry, too. Grease a pie dish with butter or veggie spread and then lower the pastry into the dish, press down and trim. Set to one side while you prepare the sauce and filling. (Note: this pie is open topped!)
For the filling:
2 florets broccoli, 1 large carrot, 100g garden peas, 100g sweetcorn, 1 potato.
Slice carrot into small circles; chop potato into small cubes; cut broccoli into small pieces. Boil until cooked. Peas and sweetcorn can be used straight from a tin, but of you use frozen cook briefly until tender. Once all the veggies are done, use a potato masher to mash them into a smoothish paste and spoon this into the pastry.
For the sauce:
200g mature cheddar cheese
1 small cup of flour
28g butter
100ml milk
Place the butter in a pan on a low heat until melted; add the flour, stirring with a wooden spoon to form a paste, then add the milk, stirring constantly. Add the cheese and keep stirring until the sauce is smooth, thick and creamy. Spoon into the pie dish and bake at 180 degrees centigrade or gas mark 4 for 30 minutes, or until the pie is piping hot and golden brown on top, Serve with a crisp green salad.
Cathy says:
This sounds lovely... I will definitely be trying it out! Do YOU have a cool recipe to share on DREAMCATCHER? Tell me more in a COMMENT BELOW!
My mum used to make something very similar for me (individual pot pies filled with cheese sauce, carrots, broccoli, sweetcorn and sometimes cauliflower). They were delicious! I'm going to ask if she can make them again. I can't make them myself because I can't make her legendary cheese sauce. So good.
ReplyDeleteMmmm this sounds so yummy perfect for me but I would be useless at actually making it!!
ReplyDelete