Vegetable Pie

• 1 sheet frozen puff pastry, defrosted
• 2 cups mashed potatoes
• salt, pepper
• 2 tablespoons butter
• 1/2 cup frozen spinach, defrosted (silverbeet)
• 1/2 onion, finely chopped
• 1 zucchini, thinly sliced
• 150 g mushrooms, thinly sliced
• 2 tomatoes, sliced
• 1/2 cup grated tasty cheese
• 1/2 cup grated mozzarella cheese

1. Preheat oven to 200u0b0C.
2. Gently saute onion in butter in small pan for 2 minutes.
3. Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
4. Lightly brush pie dish with oil or melted butter.
5. Place pastry sheet into pie dish and trim edges.
6. Spread mashed potato over pastry.
7. Season with salt and pepper.
8. Top with spinach mixture, mushrooms and tomatoes.
9. Sprinkle with combined cheeses.
10. Brush pastry border with milk.
11. Bake for 25- 30 minutes.
12. If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
13. Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.

pastry, potatoes, salt, butter, frozen spinach, onion, zucchini, mushrooms, tomatoes, tasty cheese, mozzarella cheese

Taken from www.food.com/recipe/vegetable-pie-61036 (may not work)