A pie like this is all about ingredients you have on hand.  I made this by using up leftover roasted vegetables.  You could add cooked broccoli, cauliflower, leeks, pumpkin etc. You can also add flavourings such as pesto to give the vegetables a bit of a boost. Topping on the pie can vary as you could cover it with more pastry, mashed potato or as I have with this recipe I tossed together a collection of thinly sliced vegetables.  A pie can be made with most ingredients and this one is a good example of that. 

Preparation time - 30 minutes

Cooking time - 40 minutes

Skill - easy

Serves 6

Ingredients

1-2 sheets ready rolled savoury shortcrust pastry

700 - 800g cooked vegetables, carrots, beetroot, pumpkin, potatoes, cauliflower etc

2 Tbsp pesto 

30g parsley, roughly chopped

250g ricotta

20g feta cheese

1 egg

Salt and cracked pepper

Topping

100g potato, sliced very thin

100g carrots, sliced very thin

100g beetroot, sliced very thin 

Olive oil 

Method

Preheat the oven 180C

Lightly oil a pie dish 27 x 25 cm (approx)

Line it with the pastry sheet, ensuring it covers the base and goes up the sides.  If one sheet doesn’t quite fit, cut the other pastry sheet to fit and press to seal together. 

Put all your cooked vegetables into a bowl, lightly crush with a masher or your hands.

Add the pesto and toss together, season and add to the pie.

Mix the ricotta, feta and egg together, season lightly and spread over the top of the vegetables.

To finish the pie, I used a peeler and used the thin peelings of the vegetables, tossed with a little oil and season with salt and cracked pepper and scattered these over the top of the pie.

Place the pie on the lower rack of the oven and bake for 35-40 minutes or until the pastry is golden and the vegetables on the top are tender.

Cool slightly before cutting.