- Disguised -

Veggie Pies

Ingredients

  • 1 BROWN ONION, FINELY CHOPPED
  • 50G BUTTER, CHOPPED
  • 1 CARROT, CHOPPED
  • 1 STICK CELERY, CHOPPED
  • 1 TSP DRIED THYME
  • 100G BUTTON MUSHROOMS, SLICED
  • 50G BROCCOLI, CUT INTO SMALL FLORETS
  • 75G ZUCCHINI, ROUGHLY GRATED
  • 1/4 CUP FROZEN PEAS
  • 1/4 CUP FLOUR
  • 2 CUPS VEGETABLE OR CHICKEN STOCK
  • 1/3 CUP THICKENED CREAM
  • SALT AND CRACKED BLACK PEPPER
  • MASHED POTATO, TO SERVE

Method

  • Preheat oven to 200°C.
  • Melt the butter in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until softened. Do not brown.
  • Add the thyme, mushrooms and broccoli and continue cooking for 4-5 minutes then stir through the zucchini and peas. Cook for another minute.
  • Stir the flour into the pan and continue stirring for a minute until the vegetables are fully coated.
  • Pour in the stock and bring to the boil, stirring to avoid lumps as the sauce thickens. Add the cream, salt and pepper, cook for another 2-3 minutes and then remove from the heat and set aside for 5 minutes.
  • Spoon the pie mixture into four 1 1/2 cup ovenproof ramekins and top with spoonful's of mashed potato. Dollop a little butter on the top of each pie.
  • Transfer to the oven and bake for 15 minutes or until pies are golden. Serve immediately.
  • NOTE - add some chopped cooked chicken, a can of tuna or salmon. Also extra protein by adding 1/2 cup grated tasty cheese to the vegetable mixture.
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