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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.
