1lb swede diced
1lb carrot diced
1lb cauliflower diced
1lb spring onion finely chopped
1lb potato diced
1 teaspoon of marmite or vegetable extract
For the pastry:
1 ½ oz butter
1 ½ oz lard
2oz raw potatoes
Put all the diced vegetables into a large pan.
Top and tail the spring onions, chop into small pieces and add to the pan.
Add a teaspoon of marmite or vegetable extract.
Add a tablespoon of oatmeal.
Cover the vegetables with water and place on the cooker to boil and soften.
Put the flour in a mixing bowl.Add the butter and lard.
Rub the fat into the flour until it looks like breadcrumbs.
Grate 2oz of raw potatoes and add these to the mixing bowl.
Add a little water and work into a pastry mix (you will need to work quickly so the potato does not turn the pastry grey.)
Remove the vegetables from the cooker, drain and place in a pie dish.
Flour the surface and roll out the pastry to the size needed to cover the pie dish.
Place the pastry over the edges sealing the edges to the pie dish, trim the pastry and make a few cuts in the pastry to let out the steam during cooking.
Brush the surfaces with milk.
Place in a moderate oven for half an hour. Remove from the oven and serve with brown gravy and carrots.
Labels: Woolton Pie