Winter vegetable pie

• 份量: 4 servings
• 總時間: 1 hour

食材

2 tbsp olive oil

2 onions, sliced

1 tbsp flour

300g (about 2 large) carrot, cut into small batons

½ cauliflower, broken into small florets

4 garlic cloves, finely sliced

1 rosemary sprig, leaves finely chopped

400g can chopped tomato

200g frozen pea

900g potato, cut into chunks

up to 200ml/7fl oz milk

步驟

Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.

Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.

Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.

Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.

營養

• 卡路里: 388
• 總脂肪: 8 g
• 飽和脂肪: 2 g
• 鈉: 0.3 mg
• 總碳水化合物: 62 g
• 膳食纖維: 11 g
• 總糖: 18 g
• 蛋白質: 15 g