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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Hearty and warming-perfect for winter. You can use potatoes or sweet potatoes with the carrots instead of parsnips. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1 clove garlic, crushed |
1 lb parsnip, roughly chopped |
3 carrots, roughly chopped |
2 celery ribs, thickly sliced |
2 tablespoons flour |
1 lb cooked ham, cut into chunks |
1 (142 ml) carton double cream |
3/4 pint vegetable stock |
2 tablespoons coarse grain mustard |
1 (375 g) packet ready rolled shortcrust pastry |
1 little milk, for brushing |
Directions:
1. Preheat oven to 375*F.
2. Heat theoil in a large pan and cook the onion and garlic for 3 to 4 minutes.
3. Stir in the parsnips and carrots and cook for 4 to 5 minutes, stirring frequently.
4. Add celery, sprinkle with flour, cook for a minute, mixing thoroughly.
5. Add ham, then pour in the cream and the stock.
6. Stir in mustard.
7. Season.
8. Simmer for 5 minutes until thickened, then spoon into a 2 litre pie dish.
9. Allow to cool slightly.
10. Use the pastry to cover the pie, cutting off any trimmings.
11. Brush with milk.
12. Cut out leaf shapes from the pastry trimmings and put on top of the pie.
13. Brush with milk again and bake for 30 minutes until pastry is golden.
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