Queen of pudding cakes
Super quick to prepare, these little meringue-topped cakes were made for sharing
Winter vegetable pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 2 onionssliced
- 1 tbsp flour
- 300g (about 2 large) carrotcut into small batons
- ½ cauliflowerbroken into small florets
- 4 garlic clovesfinely sliced
- 1 rosemarysprig, leaves finely chopped
- 400g can chopped tomato
- 200g frozen pea
- 900g potatocut into chunks
- up to 200ml/7fl oz milk
Nutrition: per serving
- kcal388low
- fat8g
- saturates2g
- carbs62g
- sugars18g
- fibre11g
- protein15g
- salt0.3glow
Method
step 1
Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
step 2
Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
step 3
Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
step 4
Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
