Entrée Pies: Veggie 01 by Recipe Cottage

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	Veggie 01

		Veggie Pie Pastry for a 10" single crust pie. Do not pre-bake. 2 medium potatoes, diced 3 or 4 parsnips, diced 3 or 4 carrots, diced half of a medium sized turnip or a whole small one, diced 1/4 cup olive oil 1/4 cup flour 2 cups vegetable stock 1 tsp Marmite 1 or 2 tsp soya sauce 1 tsp dried basil freshly ground black pepper 1 cup fresh bread crumbs 1 or 2 tsp dried basil a little margarine or oil for toasting them Make sauce with olive oil, flour, stock, marmite, soy, basil and pepper. Simmer vegetables until cooked but not soft. Mix the cooked vegetables with the sauce and pour into the unbaked pie shell. Heat the oil or margarine in a frying pan over a medium heat and toast the crumbs and herbs until crispy and light brown. Watch closely to make sure they don't burn. Sprinkle over the veggie mixture in the pie plate and bake at 425 until the pastry is cooked and the mixture is bubbling. The topping may get quite dark but this is O.K.