Woolton vegetable pie recipe

1. 1

   For the filling, heat the olive oil in a large saucepan then add the vegetables and fry over a medium heat until lightly golden brown for about 10 minutes.

2. 2

   Stir in the garlic and cook for 1 minute then stir in the oatmeal and pour in the stock and cover with a lid.

3. 3

   Simmer gently for 10 minutes until tender, stirring every minute to prevent the vegetables from catching on the bottom of the pan.

4. 4

   Once the vegetables are tender remove from the heat and stir in the parsley.

5. 5

   Season well with salt and pepper.

6. 6

   Spoon the vegetables into a deep pie dish and make the crust.

7. 7

   For the crust, combine salt, flour and baking powder then rub shortening into the flour mixture.

8. 8

   Gently mix in the potato then add a little milk if needed to create desired consistency, then knead.

9. 9

   Roll out the crust onto a floured board then place on top of the vegetable mixture, crimping the edges.

10. 10

    Brush the top with egg then sprinkle with a little black pepper and parmesan.

11. 11

    Bake in a preheated oven set at 220C/200C fan/gas mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.

* Per serving · 4 servings · Values may vary.

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