Thursday, October 28, 2010
For the filling:
Chop one potato, one sweet potato and one zucchini.
Pop them on a tray and drizzle with olive oil and a shake of pepper.
Put them in the oven at 180 degrees for 30 mins, turning after 15 mins. Whilst this is going on:
For the next part of the filling, chop about a cup full of cauliflower, one stick of celery, a carrot, half a capsicum and a clove of garlic and put them in a saucepan with a tin of purred tomatoes and then fill the tomato tin full of water and add that to the mix. Pop in a bay leaf, 1 tablespoon of veggie salt and a few shakes of pepper. Bring to the boil and then simmer for 25 minutes.
For the topping:
Take two cups of plain flour and half a cup of nuttalex (veggie margarine) and mix together with your hands until it clumps and resembles bread crumbs.
Putting it together:
Take the tomato mixture from the stove and put it in an oven safe bowl. Put the roast veggies on top. On top of that, put the flour mixture and add a dob of butter. Place the bowl in the oven at 180 degrees for 45 minutes or until golden brown. Take out the oven and serve. Serves about 6.