‘Good House Keeping Cookery Book’ from 1985 provides me again with another amazing pie. I admit it is one of the least favourite pie of mine. I don’t like some of the vegetables, but I know it is very healthy and good. And vegetarian. I made it once for the sake of someone dear and it was a success, as always. I almost wish to make it again, as I write about it for the second time (first time being in Romanian). I imagine a mother and a father and 2-3 kids, around the table and a hot dish pie in the middle of it, steaming, plus boiled French beans and Brussels sprouts or stir-fried spring beans, to serve. A…
Wholemeal Vegetable Pie
- 3 medium leeks, trimmed
- 275 g (10 oz) swede, peeled
- 225 g (8 oz) turnip, peeled
- 4 medium carrots, peeled
- 100 g (4 oz) butter
- 225 g (8 oz) large flat mushrooms, sliced
- 25 g (1 oz) plain flour
- 300 ml (1/2 pint) vegetable stock
- 175 g (6 oz) Cheddar cheese, grated
- 30 ml (2 tbsp) chopped fresh herbs (e.g. parsley, chives, thyme, marjoram) or 10 ml (2 tsp) dried herbs
- freshly ground pepper
- 175 g (6 oz) Wholemeal Shortcrust Pastry (I am afraid I don’t have the recipe in my blog, but you can find it here)
- beaten egg, to glaze
- Cut the leeks into 2,5 cm (1 inch) lengths, then wash well under cold running water to remove any grit. Cut the swede, turnip and carrots into small bite-sized chunks.
- Melt the butter in a large saucepan, add the prepared vegetables and fry over moderate heat for about 10 minutes until golden brown. Add the mushrooms and cook for a further 2-3 minutes.
- Sprinkle in the flour and cook gently, stirring, for 1-2 minutes. Gradually blend in the vegetable stock. Bring to the boil, stirring constantly, then simmer for 5-10 minutes or until the vegetables are just tender.
- Remove the pan from the heat and stir in the cheese, herbs, salt and pepper to taste. pour into a 1.1 litre (2 pint) pie dish and allow to cool for about 1 hour.
- Roll put the pastry on a floured surface. Cut out a thin strip long enough to go around the rim of the pie dish. Moisten the rim with water and place the strip of pastry on the rim.
- Roll out the remaining pastry to cover the pie. Moisten the strip of pastry on the rim of the dish, place the lid on top, trim off any excess pastry and press to seal.
- Knock up and flute or crimp the edge. Decorate the top with any pastry trimmings. If you want to eat this as a ready meal, later, freeze it. If not, brush with beaten egg. Chill in the refrigerator for 15 minutes.
- Bake the pie in the oven at 190°C, 375°F, mark 5 for 15-20 minutes until lightly browned. Serve hot, with vegetables.