As it starts to get cooler and the evenings begin to draw in, I start to crave food like this. Hearty, warm and comforting, pies are perfect autumn food. This consists of a variety of vegetables in a creamy dairy free sauce, topped with golden shortcrust pastry. Serve this along with mashed or boiled potatoes for a cosy evening meal, or serve with a simple dressed salad to make the meal a little lighter
Yield; Four servings (approx. 410kcal per serving) Cook time; 40 minutes
You’ll need;
- Two medium carrots, peeled and sliced
- One medium potato, peeled and cubed
- 750g/2.5oz frozen sweetcorn
- 75g/2.5oz frozen peas
- 100g/3.5oz frozen green beans
- 25g/1oz plain flour
- 25g /1oz dairy free margarine
- 400ml unsweetened plant milk
- Half a teaspoon of both dried parsley and dried tarragon
- 50g/1.7oz dairy free cheese
- 190g/6.7oz premade shortcrust pastry
Method;
- I simply boiled all the vegetables together, adding the fresh veg first, then the frozen a couple of minutes after. Boil until fork tender, then drain and set aside. I chopped the potatoes into a small dice, so in total the vegetables took about 8 minutes to cook, but this may differ depending on how small you dice and slice the potato and carrot respectively
- Next move on to the sauce. In a saucepan over a medium heat, melt the margarine. Then whisk in the flour and cook for three minutes. Add the plant milk a little at a time, whisking constantly, until it’s all incorporated.
- Then add the herbs and cheese, and season to taste with salt and black pepper Once the cheese is melted, mix the sauce through the vegetables and pop it into an ovenproof dish
- Lay the pastry over the dish, carefully cutting away the excess with a sharp knife. You can decorate the top like I did, but it’s not necessary. Cut a few holes/slits to allow steam to escape
- Lastly brush the pastry with a little plant milk, then bake at 220ºC/200ºC fan assisted/400ºF for 20 minutes, or until golden brown. Allow to stand for a couple of minutes before serving
Bethany's Vegan Kitchen 