I’m not 100% sure on the exact quantities here, I measure with my heart. It’s a pliable recipe, add ingredients until it tastes good and take it out of the oven once the pastry is golden-brown.
- 2 onions
- 4 carrots
- 3 potatoes
- 1 can of chickpeas
- some salt and pepper
- 1 tablespoon of oil
- 2 cups of water
- 2 teaspoons of vegetable stock powder
- a dash of rosemary
- a dash of thyme
- a dash of cumin
- 1 tablespoon of vegemite
- ½ cup of milk
- 3 tablespoons of flour
- about 3 sheets of pastry
Dice the onions, carrots, and potatoes. Cook the onion, carrot, and chickpeas with some salt and pepper in a large pot with oil until soft.
Stir in water, vegetable stock powder, rosemary, thyme, cumin, and vegemite, bring mixture to a boil, then add potatoes and cook until tender but still firm.
Stir in milk and flour and cook until the mixture combines and thickens.
Grease a casserole dish, line it with pastry, make plenty of holes in the base with a fork, and bake at 180°C for 10 minutes. Pour the pie mixture into the dish, form the pastry lid, and cut 4 slits in the top to let out any steam. Bake at 220°C for 15 minutes.