Vegetable Medley Pie
Serves 4-6
shortcrust pastry, preferably home-made
2 potatoes, peeled
1 zucchini, diced
100g carrot, diced
100g pumpkin, diced
1 large potato, extra, diced
1C broccoli florets
1Tbsp butter or margarine
1/2 onion, diced
1Tbsp mixed herbs
1/2C frozen peas
1/2C corn kernels
1/4C cream
1 egg, lightly beaten
2/3C grated tasty cheese
salt & pepper
1/4C grated tasty cheese, extra, to top
1. Preheat your oven to 200C. Line base of pie dish with shortcrust pastry.
2. For the filling, bring a large pot of water to the boil and boil potatoes until tender. Remove potatoes from water (keep boiling water in pot) and dry mash, measure out 2/3C for the pie and set aside.
3. Blanch diced vegies and broccoli florets in the boiling water for 5 minutes. Drain vegies well and add to measured mashed potato along with butter, onion, herbs, peas, corn, cream, egg & cheese. Season with salt and pepper and pour into prepared pie base.
4. Top with extra cheese and bake in oven for 30-40 minutes, or until cooked and golden.
Nutrition Information: (per 4 or 6 serves)
Energy 2696.2 or 1797.5kJ, Protein 25.8 or 17.2g, Fat (Total) 26.2 or 17.5g (Saturated) 7.2 or 4.8g, Carbohydrates (Total) 71.8 or 47.8g (Sugars) 7.5 or 5g, Dietary Fibre 8.2 or 5.5g, Sodium 1154.6 or 769.7mg. 3.6 or 2.4 serves of Vegetables.
(Adapted from: Secrets of the Beechworth Bakery - The Beechworth Bakery Cookbook, 2005, Bas Publishing)
