Veggie pie

Veggie Pie

Who says wheat free, yeast free, meat free pie lovers can't have pie? That's right. No one!

Ingredients

1 Turnip, finely chopped

1/2 head of brocoli, finely chopped

400g cannellini beans

1 onion, finely chopped

1 stick celery, finely chopped

1 tsp garlic, crushed

1 tsp ginger, crushed

Small piece of pumpkin, finely chopped

1/2 bunch coriander; half bunch parsley, finely chopped

1 large sweet potato

4 white poatoes, mashed with milk & butter

2 tsp soy sauce (I use gluten free)

2 tsp curry paste (I use penang)

2 tsp vegetable stock powder

400g can coconut cream

Olive oil

Instructions

In a large pot, sauté the garlic, ginger and celery in a little olive oil.

Add all of the other 'finely chopped' vegetables, herbs & beans. Cook, stirring regularly, for about 5 minutes

Meanwhile, steam your white potatoes and mash - these will form the 'lid' of the pie. Add salt and pepper to taste!

Back to the pot, now add curry paste, veggie stock and coconut cream. Cook, stirring, until vegetables are soft and sauce thickens.

While these are cooking, use your potato peeler to slice your sweet potato into thin layers. As if you are just continuously peeling the whole thing!

Grab your pie dish, give it a spray with olive oil to prevent sticking and then layer your sweet potato around every piece of the edge. This will form your 'crust'. I made long strips and layered from the middle of the pie dish, to the edges.

Now that your pot of goodness is cooked, add a small mixture of corn flour and water, this will thicken it up immediately.

Add your filling to the pie dish and top with your mashed potato mixture.

Bake in the oven at 180deg until the top is a little golden and crispy. Top with herbs and serve!

If you're a cheese eater, add some cheese to top it off 😉

Veggie pie

Veggie Pie

Ingredients

1 Turnip, finely chopped

1/2 head of brocoli, finely chopped

400g cannellini beans

1 onion, finely chopped

1 stick celery, finely chopped

1 tsp garlic, crushed

1 tsp ginger, crushed

Small piece of pumpkin, finely chopped

1/2 bunch coriander; half bunch parsley, finely chopped

1 large sweet potato

4 white poatoes, mashed with milk & butter

2 tsp soy sauce (I use gluten free)

2 tsp curry paste (I use penang)

2 tsp vegetable stock powder

400g can coconut cream

Olive oil

Instructions

In a large pot, sauté the garlic, ginger and celery in a little olive oil.

Add all of the other 'finely chopped' vegetables, herbs & beans. Cook, stirring regularly, for about 5 minutes

Meanwhile, steam your white potatoes and mash - these will form the 'lid' of the pie. Add salt and pepper to taste!

Back to the pot, now add curry paste, veggie stock and coconut cream. Cook, stirring, until vegetables are soft and sauce thickens.

While these are cooking, use your potato peeler to slice your sweet potato into thin layers. As if you are just continuously peeling the whole thing!

Grab your pie dish, give it a spray with olive oil to prevent sticking and then layer your sweet potato around every piece of the edge. This will form your 'crust'. I made long strips and layered from the middle of the pie dish, to the edges.

Now that your pot of goodness is cooked, add a small mixture of corn flour and water, this will thicken it up immediately.

Add your filling to the pie dish and top with your mashed potato mixture.

Bake in the oven at 180deg until the top is a little golden and crispy. Top with herbs and serve!

If you're a cheese eater, add some cheese to top it off 😉

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