Save to your scrapbook
Winter vegetable pot pie
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4
500ml pack Cooks’ Ingredients Vegetable Stock
2 x 560g packs Cooks’ Ingredients Casserole Vegetables, leeks and
red onion separated and chopped into small pieces
30g unsalted butter
6 sage leaves, finely chopped
¼ x 20g pack thyme, leaves only, finely chopped
30g plain flour
200ml semi-skimmed milk
4 sheets Jus-Rol Filo Pastry
2 tsp olive oil
1. Preheat the oven to 200ºC, gas mark 6. Bring the stock to the boil in a large saucepan. Add the casserole vegetables (excluding the leeks and red onion), cover and boil for 10 minutes. Drain and return to the pan.
2. Meanwhile, heat the butter in a large nonstick frying pan over a high heat until melted. Fry the sage and thyme for 30 seconds. Add the leeks and red onion and sauté for 3 minutes, until lightly browned. Reduce the heat to low, scatter over the flour and toss to coat evenly. Turn off the heat. Stir the sautéed mixture into the casserole veg until combined, then stir in the milk and cook over a low heat for 1-2 minutes until thickened. Season.
3. Transfer to an ovenproof casserole dish. Brush the filo sheets with oil and lightly scrunch to cover the whole dish. Bake for 15 minutes, or until piping hot throughout and golden on top. Remove and leave to rest for 5-10 minutes, then serve.
Cook’s tip The leftover filo pastry can be re-wrapped and frozen for up to a month. It can be used for sweet or savoury recipes, making it incredibly versatile. You could also top this pie with mash, or puff or shortcrust pastry. As pastry in particular is relatively high in fat, try adding strips of it, rather than covering the entire top, to lower the number of calories.
Typical values per serving:
Energy |
1,642kJ 390kcals |
---|---|
Fat | 12g |
Saturated Fat | 5.4g |
Carbohydrate | 58g |
Sugars | 15g |
Protein | 11g |
Salt | 0.9g |
Fibre | 4.2g |
vegetarian/low in saturated fat/2 of your 5 a day
Average user rating