Woolton vegetable pie recipe

• 115 g (4.1oz) cooked and mashed smooth potatoes, such as Desiree
• 0.5 tsp teaspoon salt
• 225 g (7.9oz) plain flour
• 85 g (3oz) shortening/vegetable suet
• 2 tsp baking powder
• 1 egg, beaten
• 2 tbsp semi-skimmed milk
• 20 g (0.7oz) grated parmesan
• 2 tbsp olive oil
• 450 g (15.9oz) diced smooth potato such as Desiree
• 450 g (15.9oz) cauliflower, broken into small florets
• 450 g (15.9oz) diced carrot
• 450 g (15.9oz) parsnip
• 3 spring onions, chopped
• 2 garlic cloves, chopped
• 200 ml (7fl oz) vegetable stock
• 1 tbsp oatmeal
• 2 tbsp parsley

1. For the filling, heat the olive oil in a large saucepan then add the vegetables and fry over a medium heat until lightly golden brown for about 10 minutes.
2. Stir in the garlic and cook for 1 minute then stir in the oatmeal and pour in the stock and cover with a lid.
3. Simmer gently for 10 minutes until tender, stirring every minute to prevent the vegetables from catching on the bottom of the pan.
4. Once the vegetables are tender remove from the heat and stir in the parsley.
5. Season well with salt and pepper.
6. Spoon the vegetables into a deep pie dish and make the crust.
7. For the crust, combine salt, flour and baking powder then rub shortening into the flour mixture.
8. Gently mix in the potato then add a little milk if needed to create desired consistency, then knead.
9. Roll out the crust onto a floured board then place on top of the vegetable mixture, crimping the edges.
10. Brush the top with egg then sprinkle with a little black pepper and parmesan.
11. Bake in a preheated oven set at 220C/200C fan/gas mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.

potatoes, salt, flour, shorteningvegetable suet, baking powder, egg, milk, parmesan, olive oil, cauliflower, carrot, spring onions, garlic, vegetable stock, oatmeal, parsley

Taken from www.lovefood.com/guide/recipes/46840/woolton-vegetable-pie-recipe (may not work)