A meatless spin on the much loved pie will not disappoint. Made using a light but hearty filling of seasonal veg, herbs and cheese and topped with creamy mashed potato, the dish is filling, flavourful, and absolutely perfect for feeding a family.
35 Minutes. Vegetarian. There is nothing like a great pie.
1 bunch English spinach
1 large Carrot
150ml Natural vegetable stock
3 sprigs Oregano
600g Brushed potatoes
1/3 cup Grated tasty cheese
1 Brown onion
Preheat oven to 220º. Wash and peel potatoes then cut into 2cm cubes. Place potatoes into a pot of cold water. Cover with lid and bring to the boil. Reduce to a simmer and cook for 12 minutes or until soft. Drain potatoes and place back into the pot. Season with salt and pepper. Add a knob of butter and splash of milk. Mash until smooth.
Cut the carrot into 0.5cm thick rounds. Peel and finely dice the onion. Thinly slice the mushrooms. Remove leaves of oregano and finely chop. Discard stem. Cut zucchini into 1cm thick half moons. Remove root of spinach then cut into 4cm lengths.
Bring a fry pan to medium to high heat with a drizzle of olive oil. Sauté the onion for 1 - 2 minutes then add the mushrooms and carrot. Sauté for 2 - 3 minutes.Add the stock, oregano, zucchini and season with salt and pepper. Stir well then reduce to a simmer for 8 - 10 minutes to thicken. Remove from heat then stir in the cheese and spinach. Rest.
Use what you have… two ramekins, ovenproof bowls or a loaf tin. For each pie fill with the veg, then top with mash to cover and drizzle with olive oil.
Place in the oven for 20 minutes until golden on top.
Allow the pie to rest for 5 minutes before serving.
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