• 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

    Serves: 4
    Prep Time: 30 minutes Total Time: 1 hour 45 minutes

    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

    1

    Preheat the oven to 220°C. 

    2

    Cut the beetroot into 2cm pieces. Cut the butternut into 3cm pieces.

    3

    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. 

    4

    Add stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender. 

    5

    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). 

    6

    Spoon vegetable mixture into a 20cm x 30cm, 3-litre ovenproof dish. 

    7

    Cut cauliflower into medium-sized florets. Place cauliflower over vegetable mixture; brush with remaining oil and scatter with cheddar.

    8

    Cover the dish tightly with oiled foil. Place the dish on an oven tray, bake for 20 minutes. 

    9

    Remove foil; bake for a further 35 minutes or until the cauliflower crust is golden and tender. Stand for 5 minutes. 

    10

    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?

    Who has the best pie on the Garden Route?

    Feature image: Aremedia