Not really a pie, this vegetable dish is certainly as filling as one. It makes a delicious and satisfying meal for vegetarians and meat eaters alike.
500g trimmed silverbeet leaves, coarsely chopped
1 large swede, peeled, thinly sliced
2 tablespoons extra virgin olive oil
4 large garlic cloves, thinly sliced
30g unsalted butter
1 ½ tablespoons plain flour
1¼ cups (310ml) milk
¾ cup (60g) grated parmesan
½ cup (60g) grated swiss cheese
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.
1. Preheat oven to 200°C. Grease a 6-cup ovenproof dish.
2. Cook silverbeet in boiling, salted water for 3 minutes, until just wilted. Drain well, pressing down hard to remove excess moisture. Set aside.
3. To make Cheese Sauce, melt butter in a small saucepan on medium heat. Add flour and cook, stirring, for 2 minutes. Remove from heat and stir in milk and cheeses. Return to a low heat and stir until sauce is smooth and slightly thick. Season to taste and stir in silverbeet. Pour into prepared dish.
4. Meanwhile cook swede in boiling, salted water for 4-5 minutes, until bright yellow and just tender. Drain. Combine olive oil and garlic in a large frying pan. Cook on medium heat until garlic is fragrant but not coloured. Remove from heat and add swede, gently tossing without breaking slices. Arrange swede slices over silverbeet and bake for 20 minutes, until golden. Serve hot.