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.
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
Roll the dough out on a floured board to about
©1980 The Estate of Elizabeth Ayrton