Vegetarian Mince and Vegetarian Pie
Over a year ago
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Ingredients
- ½ block short crust pastry
- 2 tbsp. sunflower oil
- 1 large onion (chopped)
- 2 parsnips (diced)
- 2 carrots (diced)
- 1 medium sized potato (diced)
- ¾ of a pack Quorn mince
- 2 Oxo vegetarian stock cubes
- pepper to taste
- 1 large bay leaf
- 250ml Water
Accompaniment
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Method
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1
1.Gently fry the onion in the oil for about 5 minutes (don't allow it to brown).
2.Add the bay leaf, carrots, parsnips, and freshly ground pepper, stir well, cover pan with lid and continue to cook gently for about 10 minutes, stirring occasionally.
3.Add diced potato and Quorn mince, stir well and cook for 1 –2 minutes (you may need to watch that the mixture does not stick to the pan! You can avoid this by turning the heat to the lowest setting once the pan is covered).
4.Start the oven at 190 degrees.
5.Add the stock, stir well, cover the pan and cook for another 10-15 minutes, stirring occasionally, until the vegetables are cooked (but don't allow to overcook).
6.Roll out the pastry to fit the baking dish so that it can cover the top of the pie.
7.Pour the hot contents of the pie into the dish, cover the top with the pastry and bake in the oven until the pastry is well-cooked. This should take around 25-30 minutes depending on the oven, but check after 15 minutes to make sure that the pastry doesn't get too brown.
8.Let the pie rest for about 10 minutes before serving.
Chef's Tips
Use frozen short crust pastry which is simplw to use but make shure that you thoroughly defrosted it first to room temperature.
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