Roast Vegetable Pie - Who needs chicken pie?

 The salad is just for pretty! With winter supposedly arriving we start looking for comfort foods and hot things to eat. Chicken pie is one of those dishes that seems to fill the house with "EAT ME" aroma's. Of course, if you have ever made chicken pie from scratch you know it takes 2 full days.  Puff pastry takes a day and a half, then you need to cook the chicken, cool, debone etc etc. Rest assured, roasted vegetable pie can be started an hour before you want to eat, your house will indeed be full of "EAT ME" aroma's and you'll feel oh so virtuous because for one more day you have managed to pass on the meat!!

The great thing about this pie is that you can use whatever vegetables you have available, but a selection is advisable. I use potatoes for the topping, but pastry is good and Woolworth's do a lovely French butter puff pastry. (I am punting WW's so often I should ask for commission!)
The salad is very simply some cos lettuce, avocado, lemon juice and olive oil. Cos lettuce is really sweet and crunchy, and a rare time I will say "hm, that lettuce is delicious"!

Roasted Vegetable and Garlic Pie

Play around with the vegetables you use for the pie, it’s very forgiving!

Serves: 2 Comfortably

3 Small/1 Large Carrot, peel and cube

1 Turnip, peel and cube

1 Onion, peel and cube

1 Small Sweet Potato, peel and cube

½ cup Butternut, peel and cube

6 Garlic cloves, unpeeled

2 Sprigs Thyme

2Tablespoons Olive Oil

Salt and Black Pepper

4 Potatoes washed and sliced thinly OR

Puff Pastry

1T butter/oil

15ml Flour

100ml Vegetable Stock

5ml Soya sauce

150ml Peas –fresh or Frozen OR beans OR Cauliflower OR broccoli

Preheat oven to 180C and place carrots, turnip, onion, sweet potato, butternut, garlic, thyme, oil and seasoning in small roasting dish. Roast 30 minutes or till soft.

Place sliced potato on baking sheet, brush with olive oil and season with salt and roast till starting to brown.

Melt butter or heat oil in small pot, and squeeze roasted garlic from the skins, add flour and stir then add vegetable stock and soya sauce. If using fresh peas or other vegetables add now and boil 2 minutes. Stir sauce into roasted vegetables, and frozen peas if using; layer potatoes on top and bake, or cover with puff pastry and brush with egg. Return to oven and bake 20 minutes.