INGREDIENTS

The Filling

450g diced potatoe

450g cauliflower

450g diced carrot

450g diced parsnip

3 spring onions

1 tsp vegetable extract

1 tbsp porridge

The Crust

113g cooked and mashed potatoes

½ tsp salt

226g plain flour

85g vegetable fat

2 tbsp baking powder

Allergens are marked in bold

Step 1: For the filling

Place all ingredients except the parsley into a large pot. Add just enough water to cover.

Step 2

Cook over a medium heat, stirring occasionally to prevent vegetables sticking to pot. Allow the mixture to cool.

Step 3

Sprinkle with parsley and season to taste.

Step 4: For the crust

Combine salt, flour and baking powder in a large bowl. Rub the vegetable fat into the flour mixture.

Step 5

Gently mix in the potatoe. Add a little water if needed to create the desired consistency of a smooth pastry

Step 6

Knead for approximately 5 minutes until all is nicely combined. Roll out onto a lightly floured surface.

Step 7: Making of the pie

Place the pie filling into a deep pie dish or casserole dish and cover with the potato pastry.

Step 8

Bake in the oven at 200°C for 25-30 minutes, until the pastry is lightly browned.

Step 9

Allow the pie to cool for 5 minutes, then serve with gravy.

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