Name: Herb Pie
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 1½ lb. (750 g.) short pastry; ½ lb. (240 g.) cooked potatoes (new if possible) cut in ½ inch (1 cm.) cubes; large packet mixed frozen vegetables, cooked and cooled (or cooked mixed fresh vegetables); 2 medium onions, finely sliced; large packet frozen chopped spinach or sliced green beans cooked and cooled; 4 eggs; 1 tablespoon chopped chives if possible; 1 tablespoon finely chopped thyme and marjoram; 2 tablespoons finely chopped parsley; 1 pint (6 dl.) milk; 2 oz. (60 g.) butter; salt and pepper

Elisabeth Ayrton

Herb Pie

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

This was intended to be eaten by itself in Lent, but since few of us nowadays have to observe this long fast, it may be served as an unusual accompaniment to a plain roast. Particularly good with a leg of lamb with gravy and red-currant jelly.

Ingredients

1½ lb. (750 g.) short pastry
½ lb. (

Europe
United Kingdom
Side dish
Vegetarian
England
Lent

Method

Line a large pie dish with the pastry, reserving enough for the lid. Be very careful that there are no holes anywhere in the lining.

Lay the vegetables in layers, sprinkling thickly with the chopped herbs and seasoning as you do so. The dish should be almost full. Beat the eggs well with the milk, and season. Carefully pour into the vegetables. They should be almost but not quite covere

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method