Winter vegetable pie
Adapted from Delia’s Vegetarian Kitchen, BBC 2002
Serves 4
Ingredients
For the pie:
225g squash or pumpkin, peeled and chopped
225g parsnips, peeled and chopped
225g carrots, chopped
225g leeks, trimmed and chopped
110g Gruyere or Emmental, grated
For the sauce:
40g butter
1 onion, chopped
40g plain flour
570ml milk
a little freshly grated nutmeg
1tbsp wholegrain mustard
50g Gruyere or Emmental, grated
25g Parmesan, finely grated
1 dsp chopped thyme (the recipe calls for an equal amount of rosemary which I didn’t have, so omitted)
salt and pepper
Pastry: perhaps you have your own favourite recipe? Delia recommends a parmesan pastry; I cheated and bought ready rolled puff pastry :)
The recipe calls for a dish 23cm in diameter and 5 cm deep; I used a bread tin which was the perfect size!
Directions
- Steam the squash, parsnips, carrots and leeks for 15-20 mins, then set aside and leave to cool.
- In a separate pan, melt the butter on the lowest heat possible, and cook the onion in it for about 20 mins. Stir occasionally to stop it sticking and colouring.
- Using a wooden spoon, stir in the flour until smooth, then add the milk a little at a time making sure to stir well after each addition.
- Season and let it barely simmer for 5 mins.
- Add the cheeses, herbs and mustard and set aside to cool.
- Preheat the over to gas 7/220C/425F
- Mix the vegetables and the sauce together
- Spoon half the vegetable mixture into your dish, and then sprinkle half the cheese on top. Add the remaining vegetable mixture followed by the remaining cheese
- Top with the pastry (you might want to glaze with a little milk or egg) and bake for 25-30 mins until the pastry is golden brown and crusty and the pie bubbling hot. Enjoy!
Variation: I felt that the sauce needed a little more flavour, and intend to add a little tarragon to it next time.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)