Vegetable Pie For Meatless Days

Press, Volume CI, Issue 29777, 21 March 1962, Page 3

Vegetable Pie For Meatless Days

Meat is not always essential to make a savoury and nourishing meal. Here vegetables are cooked in a savoury 4 ra . v Y under a topping of cheese scone-crust to produce a delicious and substantial dinner.

Vary the vegetables according to family preference and whatever is on hand. Carrots, onions, celery, parsnips, turnips, green beans, pumpkin and whole kernel corn make a colourful and delicious combination. Three-and-a-half to four pounds of diced vegetables is needed in all.

Vegetable pie is an ideal recipe to remember on Lenten fast days or for other meatless meals.

Ingredients: 41b mixed diced vegetables. including Jib onions 1 tablespoon butter 1 tablespoon flour 2 teaspoons gravy powder 2 tablespoons chopped parsley Salt and pepper Topping: 8:z flour 2 level teaspoons baking powder i teaspoon salt ’ 2oz butter 3oz grated cheese J cup milk Method: Prepare vegetables •nd cut into dice as nearly the same size as possible and drop into boiling salted water. Cook until they are tender -15-20 minutes. Drain the vegetables out into a piedish. Melt 1 tablespoon butter •nd blend in flour and gravy powder. Stir in sufficient of the vegetable liquid to make • gravy about two cups. Pour over the vegetables and sprinkle with chopped parsley.

Rub butter into flour •ifted with salt and baking powder and mix in 2oz of the grated cheese. Cut in sufficient milk to bind and turn out onto a floured board. Roll to half-inch thickness •nd stamp out with a round cutter. Arrange over the vegetables and brush over with milk. Sprinkle with the remaining cheese. Bake in a hot oven about 15 minutes, to puff and brown the topping.