This recipe came about by looking into the fridge and combining what I had with a quick and easy sauce. Using milk as a base means more calcium and protein and I always have milk on hand! We all love a crispy pasty pie too! Making use of seasonal vegetables is a great way to create a nutrient dense and affordable meal. You can easily add meat to this pie, but we chose to go swap it out for some canned beans.
- Store bought flaky pastry (or make your own)
- 2 cups Pumpkin, cubed
- 2 small Kumara, cubed
- 2 Carrots, cubed
- ~6 Mushrooms, chopped
- 1 Onion or 1/2 leek finely sliced
- Garlic, 1 tsp or 2 cloves
- Plain flour, ~1/2 cup
- Milk, 2 cups
- Extra water for sauce consistency
- Salt, pepper
- Stock cube, vegetable or chicken
- 2 tsps total mustard e.g. dijon, grainy, or any mustard you have
- Canned beans e.g. cannellini, kidney or blackbean (optional)
- Preheat oven to 200’C.
- Place the kumara, pumpkin, and carrot into a saucepan, cover with water and bring to the boil for 5mins. Cover and turn off.
- Meanwhile saute the onion, garlic and then add mushrooms in a frying pan.
- Add flour and mix through onion quickly, and stir through the milk a bit at a time to form a thick sauce, stirring consistently. Season with salt, pepper, stock and mustard. Turn heat off.
- Add the par-boiled vegetables, spinach and canned beans.
- Roll out pastry and line pie dish. Pour in filling and add pastry topping or strips of pastry.
- Bake for 30-40min until golden brown and pastry cooked through (I check a wee corner).
- Serve with steamed broccoli and beans or salad…or just as is! (Tasty leftover as a cold lunch option)