Veggie patch pie
A hearty vegetarian meal.
PREP TIME 30 minutes | TOTAL TIME 1 hour 45 minutes | SERVES 4
INGREDIENTS
- 300 g beetroot, peeled
- 500 g butternut, peeled
- ⅓ cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100 g kale, leaves and stalks sliced thinly
- 2 ½ cups (625 ml) vegetable stock
- ¼ cup (70 g) tomato paste
- 400 g tin cannellini beans, drained, rinsed
- 2 tbsp finely chopped parsley
- 1 cauliflower (1.5 kg), trimmed
- 1 cup (120 g) grated cheddar
- extra parsley, to serve
METHOD
PREHEAT the oven to 220°C.
CUT the beetroot into 2cm pieces. Cut the butternut into 3cm pieces.
HEAT 1 tbsp of the oil in a large heavy-based pot over medium heat; cook onion, garlic, beetroot, butternut and kale stalks, stirring occasionally, for 10 minutes.
ADD stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender.
STIR through tomato paste, cannellini beans, kale leaves and parsley; season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce).
SPOON vegetable mixture into a 20cm x 30cm, 3-litre ovenproof dish.
CUT cauliflower into medium-sized florets. Place cauliflower over vegetable mixture; brush with remaining oil and scatter with cheddar.
COVER the dish tightly with oiled foil. Place the dish on an oven tray, bake for 20 minutes.
REMOVE foil; bake for a further 35 minutes or until the cauliflower crust is golden and tender. Stand for 5 minutes.
TOP with extra parsley leaves; serve.
FOOD TEAM TIP: This veggie pie can be made up to two days ahead. When ready to eat, simply finish with the covering and baking steps as stated above.
Veggie patch pie
Ingredients
- 300 g beetroot, peeled
- 500 g butternut, peeled
- ⅓ cup olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100 g kale, leaves and stalks sliced thinly
- 2 ½ cups (625 ml) vegetable stock
- ¼ cup (70 g) tomato paste
- 400 g tin cannellini beans, drained, rinsed
- 2 tbsp finely chopped parsley
- 1 cauliflower (1.5 kg), trimmed
- 1 cup (120 g) grated cheddar
- extra parsley, to serve
Instructions
Preheat the oven to 220°C.
Cut the beetroot into 2cm pieces. Cut the butternut into 3cm pieces.
Heat 1 tbsp of the oil in a large heavy-based pot over medium heat; cook onion, garlic, beetroot, butternut and kale stalks, stirring occasionally, for 10 minutes.
Add stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender.
Stir through tomato paste, cannellini beans, kale leaves and parsley; season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce).
Spoon vegetable mixture into a 20cm x 30cm, 3-litre ovenproof dish.
Cut cauliflower into medium-sized florets. Place cauliflower over vegetable mixture; brush with remaining oil and scatter with cheddar.
Cover the dish tightly with oiled foil. Place the dish on an oven tray, bake for 20 minutes.
Remove foil; bake for a further 35 minutes or until the cauliflower crust is golden and tender. Stand for 5 minutes.
Top with extra parsley leaves; serve.
Made this delicious veggie patch pie? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Who has the best pie on garden route?
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
