VEG PIE WITH CRISPY BUT­TER BEAN MASH

SERVES 6-8 PREPA­RA­TION: 20 MIN COOK­ING: 40 MIN

YOU (South Africa) - - YOU LIFESTYLE -

MASH 3 cans (400g each) but­ter beans, rinsed and drained 60ml (½c) but­ter or olive oil plus ex­tra for brush­ing 60ml (¼c) grated Parme­san cheese salt and pep­per FILL­ING 30ml (2T) olive oil 1 large onion, chopped 2 gar­lic cloves, crushed 250g brown mush­rooms, cut into chunks 2 large brin­jals, cubed 2 large car­rots, peeled and finely grated bou­quet garni of 1 rose­mary sprig, 3 thyme sprigs and 3 sage leaves 1 bay leaf 30ml (2T) tomato paste 15ml (1T) flour 125ml (½c) dry red wine 250-500ml (1-2c) veg­etable stock 5ml (1t) Mar­mite 400g each baby mar­rows and pat­ty­pab squash, cut into chunks salt and pep­per 60ml (¼c) bread­crumbs Pre­heat the oven to 190°C. Grease a large oven­proof dish with non­stick spray. 1 Mash Blitz all the in­gre­di­ents in a blen­der or food pro­ces­sor un­til smooth and set aside un­til needed. 2 Fill­ing Heat the oil in a large pot. Sauté the onion and gar­lic un­til fra­grant. Add the mush­rooms, brin­jals, car­rots, bou­quet garni and bay leaf and sauté un­til the brin­jals are soft­ened. 3 Stir in the tomato paste and flour. Add the wine and scrape the browned bits off the bot­tom of the pot as the wine re­duces and al­co­hol evap­o­rates. Slowly add the stock and Mar­mite. Stir un­til a gravy starts to form then sim­mer over low heat un­til thick­ened. 4 Re­move the bou­quet garni. Stir in the baby mar­rows and pat­ty­pans and add salt and pep­per. Trans­fer to the pre­pared dish. Top with the mash and brush with but­ter or oil. Sprin­kle the bread­crumbs over and bake for 15-20 min­utes or un­til crispy. Al­low to rest for 10 min­utes and serve.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.