Vegetable and Cheddar Crumble Pie
recipe
Vegetable and Cheddar Crumble Pie
1 comment
This recipe for a hearty vegetarian pie may seem a long one, but once the vegetables are prepared, the rest is a breeze. It also reheats brilliantly in the microwave
Ingredients
- For the filling:
- 3 medium size organic carrots, peeled and cut into 2cm chunks
- 2 parsnips, peeled and cut into 2cm chunks
- 1 butternut squash (about 750g), peeled and cut into 2cm chunks
- 750g baby new potatoes, larger ones cut in half
- 1 aubergine, cut into 2cm
- 2 courgettes, cut into 2cm chunks
- 5 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 cloves garlic, chopped
- salt and freshly ground black pepper
- 1 large red onion, roughly chopped
- 2 leeks, trimmed and cut into 2cm slices
- 2 stalks celery, thickly sliced
- 400ml vegetable stock (Marigold Swiss Boullion Powder is best)
For the crumble:
- 225g plain flour
- 2 tsp baking powder
- 75g cold butter, cut into cubes
- 100g Cheddar cheese, coarsely grated
- 150ml soured cream or Greek yogurt
- 3 tbsp chopped fresh parsley
- salt and freshly ground black pepper
Serves:
6
Preparation:
60
Cook Time:
25
Total Time:
85min
Directions
More recipes like this
- Preheat the oven to 200C/400F/gas mark 6. Spread the carrots, parsnips, squash, potatoes, aubergine and courgettes in a large roasting tin (or use 2) and drizzle with 3 tbsp of olive oil. Add the dried thyme, oregano, garlic, salt and pepper and toss to coat. Roast for 30-40 minutes or until the vegetables are tender, stirring occasionally.
- Meanwhile, heat the rest of the oil in a large wok or frying pan. Over a medium high heat, stir-fry the red onion, leeks and celery until soft and beginning to colour. Pour over the vegetable stock, bring to the boil and simmer until reduced by about one quarter.
- When the oven-roasted vegetables are done, spoon them into a large pie or baking dish and pour over the onion and stock mixture. Set aside while you make the topping.
- Sift the flour and baking powder into a large mixing bowl and rub in the butter with your fingertips until the texture resembles coarse breadcrumbs. Quickly mix in the Cheddar, soured cream or yogurt, parsley, salt and pepper until just combined - it will be quite a rough and sticky mixture. Pile the crumble on to the pie, return to the oven and bake for 25 minutes.
Source: Terry Farris
Meal type:
Find more recipes
1 comment
Comments
this is a great meal for me i made it at school and it is brilliant yum yum yum its also good with a home made yorkshire pudding and a cheese source i cant wait to make it again its very very very very nice thanks you from megan bella russell my email is
meganrussell1998@googlemail.com or meggsie-98@hotmail.co.uk