About this recipe:A mouthwatering-good vegetable pie.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 sticks celery, sliced .5cm wide
200g cauliflower florets
100g fresh green beans, trimmed and snapped into 1cm pieces
750ml vegetable stock
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons cornflour
2 tablespoons soy sauce
1 recipe pastry for double-crust pie
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 220 C / Gas mark 7.
Heat oil in a large frying pan or saucepan. Cook onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes and celery. Stir in cauliflower, green beans and vegetable stock. Bring to the boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornflour, soy sauce and 60ml water until cornflour is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
Roll out 1/2 of the pastry to line a pie dish or baking dish. Pour the filling into the pastry lined dish. Roll out remaining pastry, arrange over the filling, and seal and flute the edges.
Bake in the preheated oven for 30 minutes, or until the pastry is browned.