Vegetable Pie

Name: Vegetable Pie
Yield: Serves 6 to 8
Cuisine: United Kingdom
Ingredients: ⅝ cup (1.5 dl) good, well-seasoned brown gravy or well-seasoned white sauce about as thick as single cream; 1½ lb (¾ kg) mixed vegetables: carrots, turnips, 1 large onion, peas, broad beans, butter or haricot beans, florettes of cauliflower and a few mushrooms; Salt and freshly ground black pepper; ½ teaspoon grated nutmeg; ½ stick (60 g) butter; A little butter; 1½ cups (180 g) self-raising flour; Beaten egg, if liked; 2 tablespoons milk; Salt; ⅜ cup (180 g) cold, cooked mashed potatoes; ¾ cup (90 g) grated Cheddar cheese

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A very good meatless pie which was served as a substantial main dish on many Suffolk farms. This recipe was included in a notebook from Wickham Market near Bury St Edmunds.

Ingredients

1½ lb (¾ kg) mixed vegetables: carrots, turnips, 1 large onion,

Europe
United Kingdom
East Anglia
Main course
Vegetarian
England
Pie

Method

Chop and cook the vegetables, frying the onion and mushrooms. Grease a large pie dish. Put in the vegetables, sprinkle with the nutmeg, salt and pepper and stir to mix. Pour in the gravy or white sauce.

To make the crust, add a pinch of salt to the flour and rub in the butter. Lightly mix in