Monday, 4 January 2010

Easy Veggie Pie(s)

Do you have your spoon ready? Yes I mean spoon, not a fork.

Here it is, just for you - a warm Vegetable pie - This is the kind of pie you want to tuck into after coming in from the snowy cold bbbrrrrrrr.
I made this Easy Veggie Pie in honour of Oraphan's 50th post give-away, plus I like cooking! On her blog Easy Veggie, Oraphan challenged readers to create an easy vegetarian dish. So I decided to make a vegetable pie with the ingredients in my vegetable rack, which included cauliflower, broccoli and potatoes.

You can make these pies in individual pie dishes or ramekins; or if your feeding a crows, in a large oven dish, sot that you can bring it to the table. It doesn't look like much, but once you break through the crust and tuck in, you will like the pesto flavoured mash and the subtle flavours of the vegetables. I served this Easy Vegetable pie with some steamed carrots, and home-made celery Stilton cheese sauce, but plain gravy would be good too.
Cauliflower, Broccoli and Potato PiesServes 6 -8
Ingredients
800g floury potatoes
3 tablespoons of ready made pesto (vegan pesto recipe here)
450g broccoli, florets separated, if large cut in half
550g cauliflower, florets separated, and cut into small florets
60g butter or 4 tablespoons of olive oil
½ teaspoon ground allspice
Salt and ground black pepper to taste
Puff pastry, rolled out to the size of your pie dish (if making for vegan friends, make sure it is suitable)
Method
Cook the potatoes until soft. Drain and shake in a dry pan over the heat to evaporate any moisture. Mash in the pan with the pesto and set aside.Steam the broccoli and cauliflower together until just tender. Tip into a bowl and stir in the butter or oil, spices, salt and pepper. Now put the cauliflower-broccoli mixture into an oven-proof dish, spread out evenly then spread over the pesto-potato mixture, pressing it down so compact and even. Then cover the pie with the puff pastry, dampening the rim of the pie dish so it will stick. Bake at Gas mark 4, middle shelf for 40 minutes, until golden brown.
Celery and Stilton sauce
40g butter
1 small onion, finely sliced
4 sticks of celery, finely sliced
40g plain flour
300ml milk
2 teaspoons of Tamari or soy sauce
150ml single cream
100g Stilton cheese, crumbled
Seasoning to taste
Method
Melt the butter and sauté the onion and celery when soft, stir in the flour and cook over low heat for a couple of minutes , before gradually stirring in the milk. When all the milk has been added, you should be stirring a thick, smooth paste. Now slowly mix in the cream, stirring continuously over low heat until the sauce is rich. Stir in the silton and when it has melted, remove from the heat. Season and serve at once. Adapted from The Stones Cookbook.

18 comments:

  1. This looks great! I love that you spelled pie in the top crust!

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  2. These look great - I love the idea of pesto in a pie :)

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  3. I just know I can veganise this recipe, thanks for sharing.

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  4. Your veggie pie looks like a hearty pie I would love to try, Mango. I can almost smell it from here.

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  5. Oh Wow! Your Easy Veggie Pie looks and sounds amazingly delicious! I'm so impressed with what you came up with. Way to go, Mangocheek!

    I really love how you have the word "PIE" on top, it's so adorable! What a great quick and easy recipe! Thanks again for participating and wishing you the best of luck:)

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  6. Thanks HayMarket8.
    Well I just had too play with some of my cookie cutters.

    Thank you Pam.


    Rachel. The pesto mash was my favourite part of the pie, and I don't like mash much.


    Thanks Kella.


    Thanks Barbara.


    Thanks Orphan.
    Good luck to all those who enter your 50th Post give-away.

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  7. Sorry for spelling your name wrong here Oraphan :( It was a genuine mistake.

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  8. Love it! First time here and I'm just marvelling over all of your awesome recipes!

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  9. Hi there, you have a very lovely blog here. Can't help to scroll around once stop by! Thanks for visiting my site earlier and it's nice to meet you. Hope to hear from you more often. Btw, Happy 2010. Cheers!

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  10. Thank you so, so much Sanjana.
    It is a pleasure to make your acquaintance too.


    Thanks for returning the compliment and coming by My Little Space.

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  11. Hi Mangocheeks,

    It's me again, I spelled your name wrong too (if you noticed the missing "s", he he)!

    I've just realized that you left a comment about your link to this recipe on my current post. When you have a minute, please leave a comment on my 50th Post about this wonderful pie recipe to get a second chance to win. Thank you and talk to you soon:)

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  12. I certainly will - Oraphan.
    Thanks.

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  13. How lovely! I'm fixing this tonight for supper. Husband has been lurking in the kitchen constantly so I expect he'll like it!

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  14. Oh BT, You must tell me how yours turns out. I hope it meets with your approval and more importantly with your husbands!

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  15. It turned out beautifully and we both had seconds! I decided to put a bottom crust on it as well--though after reading the fat/calorie content of the puff pastry I probably shouldn't have! We had leftover mashed potatoes to use up and they served well. I threw some bleu cheese crumbles in with the broccoli/cauliflower mixture. You can see my efforts here:

    http://www.flickr.com/photos/vrai/4269716263/in/photostream/

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  16. Oh BT,
    I am so glad. I am off to check out your efforts. Thank you so much for sharing.

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  17. BT.
    I had a good look, it is fab. I love the little hearts. I was going to leave a message, but I don't have a Flickr account (yet). Thank you so much for coming back and letting me know. I really appreciate it.

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