Vegie Pie

This is a dish I have been making since I was a teenager. I used to cut out recipes from my mum’s magazines and have kept the good ones that passed the test of time. I have altered many of the recipes I have used over the years to suit my individual needs or tastes. I don’t usually measure out any of the below ingredients, but to give you an idea of amounts I have included measurements.

Ingredients:

extra virgin olive oil

4 garlic cloves, crushed

1 leek, halved and sliced

500g pumpkin, peeled and chopped

1 zucchini, chopped

1 carrot, sliced

300g cauliflower, chopped

1 red capsicum, chopped

250g mushrooms, halved or sliced depending on size

200g broccoli, chopped

Splash of white wine

1 x 600g bottle tomato passata

1 x 400g can fire roasted diced tomatoes

2 teaspoons of cornflour (I often use arrowroot or tapioca or rice flour instead)

1 tablespoon water

1 tablespoon dried oregano

Topping

4 large potatoes, chopped (sometimes I peel them, sometimes I don’t)

200g sweet potato, peeled and chopped

sometimes I add 1 parsnip, chopped

approximately 1/4-1/2 cup coconut cream or coconut yoghurt

grated fresh parmesan or grated nut cheese (optional)

Heat oil in pan, add garlic and leek cook stirring for 2 minutes. Add pumpkin, zucchini, carrot, cauliflower, capsicum, mushrooms and broccoli and cook covered, stirring occasionally for about 7 minutes.
Add wine and cook for about 1-2 minutes. Then stir in pasta and chopped tomatoes. Bring to the boil and then simmer, covered, for about 10 minutes.
Stir in the cornflour blended with water and stir until mixture thickens. Spoon into an ovenproof dish (if your pan is not ovenproof – I use a pan that can also go in the oven).
Topping: Boil potatoes and sweet potatoes (and parsnip if using) until soft. Drain and mash with coconut cream/yoghurt until smooth.
Spread topping over the mixture in the oven dish. Sprinkle optional parmesan/nut cheese on top.
Cook in the oven preheated to 200C for 20 minutes or until lightly browned.