This recipe makes a large family-sized pie, but you could portion it into six smaller pies, you may just need a few extra sheets of pastry.
- 2 regular potatoes
- olive oil
- 1/2 sweet potato
- 1 carrot
- 1/4 jap pumpkin
- 1/2 head broccoli
- 2 cloves garlic
- 1 brown onion
- 150 g unsalted butter
- 2 tbsp plain white flour
- 500 ml cream
- 1/4 cup of frozen peas
- 1 sheet ready-made puff pastry, thawed
- 1 sheet ready-made shortcrust pastry, thawed
- 1 egg
- 1/4 cup milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 mins
Pre-heat oven to 200 °C.
1. Cut potatoes into small pieces and bake for up to 30 minutes, or until golden and cooked through. Cut up other vegetables into small pieces, drizzle with olive oil and bake for 15 min for broccoli, and up to 20 minutes for the rest.
2.Meanwhile, roughly chop and fry two large brown onions in a little olive oil and two cloves of finely diced garlic. Sauté in a deep saucepan until onions are soft and translucent
3. Add butter to the onion and garlic mix, then gradually stir in two to three handfuls of plain white flour and cook until golden brown. Add cream and stir for around 3 minutes until sauce thickens. Add onion mix and roasted vegetables, and stir in the frozen peas. Season to taste with salt and pepper, then set aside and allow vegetable mix to cool slightly (this can be made ahead of time).
Reduce or preheat oven to 180 °C.
4. Line a large stainless-steel pie tin with shortcrust pastry and trim excess. Fill the pie tin with vegetable mix to just below the lip. Lay over puff pastry and trim excess.
5. Beat egg and milk to combine. Using a pastry brush, and brush pie top with egg wash mixture. Use a small knife to poke air holes in the top of the pie, then bake for 30 minutes or until golden brown. Check after 15 minutes.