PEANUT CURRY PARSNIP POT PIE
PREP + COOK TIME 55 mins SERVES 6
3 parsnips, peeled, cut into 1cm pieces 3 carrots, peeled, cut into 1cm pieces 1 kumara, peeled, cut into 1cm pieces 1 tablespoon oil 2 cups mushrooms, cut into chunks 1 leek, finely chopped 3 cloves garlic, crushed 2 tablespoons plain flour 1 tablespoon curry powder 1 teaspoon dried thyme 1½ cups vegetable or chicken stock 400g canned chopped tomatoes ¼ cup crunchy peanut butter salt and ground black pepper 1–1½ sheets puff pastry 1 egg, for glazing (optional) chopped parsley, to serve (optional)
1 Preheat oven to 210°C. Simmer or steam the parsnips and carrots until half cooked, add the kumara and cook until all are just tender.
2 While the vegetables are cooking, heat the oil in a frying pan, and cook the mushrooms, leek and garlic until tender. Stir in the flour, curry powder and thyme, then gradually add the stock, mixing well.
3 When the mixture is simmering, add the chopped tomatoes and peanut butter and mix. Season.
4 Stir in the drained vegetables and simmer until tender and thickened. Spoon vegetable mixture into a casserole dish.
5 Cut pastry into long strips and lattice over the top. Brush with beaten egg, if using, and bake for 20-25 minutes, until golden and crisp. Scatter with chopped parsley before serving, if desired.
PER SERVE Energy 380kcal, 1592kj • Protein 10.7g • Total Fat 17.8g • Saturated Fat 6g • Carbohydrate 38g • Fibre 11g • Sodium 461mg