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LOCATION: Recipes >> Entrée Pies >> Veggie 01

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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.

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