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Frumpy veg pie
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Total Time: 1 hour 25 minutes
Root vegetable one-pan dish cooked on stove and finished under the grill for efficiency. Packed with 4 of your 5-a-day servings.
Ingredients:
olive oil
½ a bunch of rosemary (10g)
1 x 1kg root veg stew pack (1 small swede, 1 parsnip, 2 carrots, 1 onion)
2 large leeks
1vegetable stock cube
1teaspoonyeast extract
3tablespoons tomato purée
1 x 400g tin of green lentils
900 g potatoes
1Savoy cabbage
Instructions:
- Heat 1 tablespoon of olive oil in a large casserole pan over medium-high heat. Fry rosemary leaves until crisp, then transfer to a plate. Keep the fragrant oil in the pan.
- Wash, scrub, and chop root veg into 1cm chunks (except the onion). Peel the purple skin from the top of the swede, leaving the rest unpeeled. Season with salt and pepper, fry for 10 minutes until golden.
- Peel and chop the onion, wash and slice the leeks into 2cm chunks. Add to the pan, cover, and cook for 10 minutes until softened.
- Dissolve a crumbled stock cube in 500ml hot water in a jug. Stir in yeast extract and tomato purée. Pour the stock into the pan with the veg, scraping the bottom. Simmer for 5 minutes.
- Add lentils (with juice) and ½ tin of water. Simmer for 5-10 minutes until veg is tender.
- Slice and arrange potatoes over the stew in one layer. Press lightly with a spatula to coat them with gravy. Cover and cook for 15 minutes until potatoes are tender.
- Preheat the grill. Grill the pan, uncovered, for 5-10 minutes until golden and crisp.
- Microwave cabbage wedges with water for 10 minutes. Drizzle with 1 teaspoon of oil, season, and finish with Worcestershire sauce.
- Serve the veg pie garnished with crispy rosemary alongside the cabbage wedges. Enjoy!