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Categories:
potato cauliflower carrot parsnip onions vegetable extract oatmeal parsley potatoes salt flour shortening baking powder
Viewed: 45 - Published at: a year agoIngredients
- PIE FILLING
- 1 lb diced potato
- 1 lb cauliflower
- 1 lb diced carrot
- 1 lb diced parsnip
- 3 spring onions
- 1 teaspoon vegetable extract
- 1 tablespoon oatmeal
- parsley
- CRUST
- 4 ounces cooked & mashed potatoes
- 1/2 teaspoon salt
- 8 ounces plain flour
- 3 ounces shortening
- 2 tablespoons baking powder
Method
- FOR THE FILLING:
- Place all ingredients except for parsley into a large pot.
- Add just enough water to cover.
- Cook over medium heat, stirring occasionally to prevent vegetables sticking to pot.
- Allow the mixture to cool.
- Sprinkle with parsley and season to taste.
- FOR THE CRUST:
- Combine salt, flour and baking powder.
- Rub shortening into flour mixture.
- Gently mix in potato.
- Add a little water if desired to create desired consistency.
- Knead
- Roll out onto floured board.
- Place pie filling into a deep pie dish or casserole dish.
- Cover with Potato pastry
- Bake in 400 F oven for 25-30 minutes or until pastry is lightly browned.
- Serve with gravy.
