Veggie Pies

Serves4 ServingsPrep Time10 minsCook Time30 mins
Veggie Pies

Ingredients

1 brown onion, finely chopped
50 g butter, chopped
1 carrot, chopped
1 stick celery, chopped
1 tsp dried thyme
100 g button mushrooms, sliced
50 g broccoli, cut into small florets
75 g zucchini, roughly grated
¼ cup frozen peas
¼ cup flour
2 cups vegetable or chicken stock
cup thickened cream
Salt and cracked black pepper
Mashed potato, to serve

Method

1

Preheat oven to 200°C.

2

Melt the butter in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until softened. Do not brown.

3

Add the thyme, mushrooms and broccoli and continue cooking for 4-5 minutes then stir through the zucchini and peas. Cook for another minute.

4

Stir the flour into the pan and continue stirring for a minute until the vegetables are fully coated.

5

Pour in the stock and bring to the boil, stirring to avoid lumps as the sauce thickens. Add the cream, salt and pepper, cook for another 2-3 minutes and then remove from the heat and set aside for 5 minutes.

6

Spoon the pie mixture into four 1 1/2 cup ovenproof ramekins and top with spoonful's of mashed potato. Dollop a little butter on the top of each pie.

7

Transfer to the oven and bake for 15 minutes or until pies are golden. Serve immediately.

NOTE - add some chopped cooked chicken, a can of tuna or salmon. Also extra protein by adding 1/2 cup grated tasty cheese to the vegetable mixture.

Ingredients

 1 brown onion, finely chopped
 50 g butter, chopped
 1 carrot, chopped
 1 stick celery, chopped
 1 tsp dried thyme
 100 g button mushrooms, sliced
 50 g broccoli, cut into small florets
 75 g zucchini, roughly grated
 ¼ cup frozen peas
 ¼ cup flour
 2 cups vegetable or chicken stock
  cup thickened cream
 Salt and cracked black pepper
 Mashed potato, to serve

Directions

1

Preheat oven to 200°C.

2

Melt the butter in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until softened. Do not brown.

3

Add the thyme, mushrooms and broccoli and continue cooking for 4-5 minutes then stir through the zucchini and peas. Cook for another minute.

4

Stir the flour into the pan and continue stirring for a minute until the vegetables are fully coated.

5

Pour in the stock and bring to the boil, stirring to avoid lumps as the sauce thickens. Add the cream, salt and pepper, cook for another 2-3 minutes and then remove from the heat and set aside for 5 minutes.

6

Spoon the pie mixture into four 1 1/2 cup ovenproof ramekins and top with spoonful's of mashed potato. Dollop a little butter on the top of each pie.

7

Transfer to the oven and bake for 15 minutes or until pies are golden. Serve immediately.

NOTE - add some chopped cooked chicken, a can of tuna or salmon. Also extra protein by adding 1/2 cup grated tasty cheese to the vegetable mixture.
Veggie Pies

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