Spring Vegetable Pie

We have a Riverford vegetable delivery every week. The day before, I like to look at what we have left and use up as many vegetables as I can in a meal. It’s like a competition, the more vegetables the better!! Using and buying a vegetable box is great as the ingredients are always seasonal and fresh tasting.

Please see my recipe below for a tasty spring pie and feel free to experiment and add your own ingredients. The key is not to overcook the vegetables and keep them undercooked and a bit crunchy as they will also cook inside the pie dish. I use ready rolled pastry for ease as I work and have limited time but you can always make your own.

Ingredients

1 carrot

bunch of asparagus

3 potatoes

1 onion

1 leek

handful of peas (fresh in pod if possible)

handful of edamame beans

1 teaspoon French mustard

2 glasses of white wine (1 to drink and 1 for the recipe!!)

1 litre of vegetable stock

1 teaspoon of herbes de Provence or similar

Ready rolled shortcrust pastry (check no milk or dairy)

Method

Peel and chop the vegetables. Boil water in a pan and cook the peeled and chopped potatoes and carrots for 7-10 minutes until softened. Drain the water and leave to one side.

Melt butter in a frying pan or wok. Add the chopped onion and stir on a medium heat until softened. Add leaks, pre-cooked potatoes and carrots and slowly stir. Add 1 glass of white wine and herbs and black pepper for flavour. Add a teaspoon of mustard, the fresh or frozen peas and beans and the vegetable stock. Stir and simmer for 10 minutes. Don’t let the sauce dry out. You can add more stock if needed.

Place the cooked vegetables and the sauce in a pie dish. Add the pastry on top and trim the edges to make it look neater. Use a small cutter to make some shapes like hearts to add to the top of the pie.

Brush with plant based milk and place in the oven at 180 degrees for 20 minutes until the pie is lovely and golden in colour.

Enjoy!!

 

 

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