Winter vegetable pie

Winter vegetable pie

  • Rating: 4 out of 5.50 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal388
fat8g
saturates2g
carbs62g
sugars18g
fibre11g
protein15g
low insalt0.3g
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Ingredients

Method

  • STEP 1

    Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.

  • STEP 2

    Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.

  • STEP 3

    Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.

  • STEP 4

    Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.

Goes well with

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    Overall rating

    Rating: 4 out of 5.50 ratings
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