The beauty of a veggie
pie, is that you can use up all your left over vegetables which are
clogging up your fridge and literally add anything you want!
For this pie I used:
2 red onions
2 cloves of garlic
1 pint of vegetable
stock
a few florets of
broccoli
1 tin of mixed beans
2 carrots
a handful of mushrooms
2 tins of chopped
tomatoes
First, chop all the vegetables. Then fry the onion and garlic in a little oil for a few minutes until it starts to golden. Then add all your vegetables. Stir fry everything for around 5 minutes. Add your chopped tomatoes and stock and let it simmer for around 15 minutes until you are happy with the consistency of the sauce.
Spoon the sauce into individual pie dishes or a big pie dish and top with mashed potato.
For the topping I did some traditional white mashed potato, but you can use sweet potatoes or
parsnips for a more exciting, sweeter mash topping.
Bake your pie in a pre-heated oven until the top turns golden brown. mmm....
When experimenting
around with different ingredients, I have tried this recipe with green lentils which makes the pie thicker and more 'hearty'.
I also like to sprinkle
some cheddar cheese on the pie while it's in the oven but if you're
vegan, try adding some nutritional yeast flakes to the top of the pie
for a 'cheesy' nutty flavour.
I bought these cute
little roasting dishes from Poundland; they are so pretty in lovely
pastel colours and are the perfect size for these individual pies.
This receipe can be adapted to include any vegetables you want! Quick and easy home cooked food :)
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