Vegetable pie

I’m not 100% sure about the exact quantities here, I often measure with my heart. It’s a very pliable recipe, just 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.