Name: Winter vegetable pie with homemade tomato sauce
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 16
Ingredients: 1 large kūmara, scrubbed, diced; 6 yams, halved; 1 large red onion, diced; 1/2 cauliflower, cut into small florets; 2 courgettes, diced; 1 red capsicum, diced; 2 bunches orange and purple baby carrots; 2 tbsp olive oil; 1 clove garlic, crushed; 1 tsp caraway seeds; 2-3 sheets ready-rolled flaky pastry; 6 eggs; 1 1/2 cups milk or cream; 1/4 cup grated parmesan; 1/2 cup ricotta; 2 tbsp milk, for brushing; Chopped fresh herbs, to garnish; Tomato sauce; 1 onion, diced; 1 clove garlic, crushed; 1 carrot, grated; 4 chopped tomatoes or 400g can chopped tomatoes; 2 tbsp apple cider vinegar; 1 tbsp brown sugar; Pinch chilli flakes

Winter vegetable pie with homemade tomato sauce

If you’re trying to incorporate more veges into your weeknight meals, then we’ve got you covered. This hearty vege pie is tasty and nourishing, and will leave you with enough leftovers for everyone's lunch.

Serves 16

Prep

35M

Cook

50M

Total

1H 25M

If you’re looking for more ways to up your vege intake, try one of our top vegetarian recipes that are perfect for winter.

Ingredients

1 large kūmara, scrubbed, diced

6 yams, halved

1 large red onion, diced

1/2 cauliflower, cut into small florets

2 courgettes, diced

1 red capsicum, diced

2 bunches orange and purple baby carrots

2 tbsp olive oil

1 clove garlic, crushed

1 tsp caraway seeds

2-3 sheets ready-rolled flaky pastry

6 eggs

1 1/2 cups milk or cream

1/4 cup grated parmesan

1/2 cup ricotta

2 tbsp milk, for brushing

Chopped fresh herbs, to garnish

Tomato sauce

1 onion, diced

1 clove garlic, crushed

1 carrot, grated

4 chopped tomatoes or 400g can chopped tomatoes

2 tbsp apple cider vinegar

1 tbsp brown sugar

Pinch chilli flakes

Method

1.Preheat the oven to 190°C. Place all the vegetables for the pie in a large bowl and toss with the oil, garlic and caraway seeds. Arrange on a large roasting tray and roast for 20-25 minutes until veges are just tender. Remove and leave to cool.

2.Meanwhile line a large shallow roasting tray with baking paper, then line the base and sides with pastry, trimming to fit neatly. (You will have to join the sheets together and may need to roll it a little thinner).Refrigerate until ready to fill.

3.Whisk the eggs and milk or cream together and season with salt and pepper. Stir in the parmesan.

4.Arrange the veges (it’s fine if they’re still warm, just not hot) evenly over the pastry base, pour over the egg mixture and dot with ricotta. Brush pastry edges with the milk. Bake for 40-50 minutes at 190°C or until the centre is set and the pastry golden.

5.Meanwhile make tomato sauce by simmering all the ingredients in a medium pan for 15-20 minutes or until vegetables are tender. Season to taste with salt and pepper and extra chilli if desired.

6.Scatter chopped herbs on pie and serve warm with hot or cold homemade tomato sauce.

Jo Wilcox