for a Root Veggie Pie filling - “RVP”. The following recipe ticks more than one box. It makes use of the space in your oven when it's already on – for example if you're treating the family to a roast this weekend - you can prep a pie filling whilst you're at it!
The RVP began life as a vegetarian Christmas Dinner for me and I made it using veggies I loved.
Back to the roast – use whatever root veggies you love – the list is endless, celeriac, squash, leeks, swede, turnip – roast 900g approximately but it doesn't need to be exact. What does matter is that your veggies are of a similar size, they'll roast evenly and prevent a trip to the dentist!
I chose the parsnips, carrots and potatoes because I'm using them for the roast dinner, so all I'm doing is prepping extra of each.
Root Veggie Pie
Serves 4-6
300g/11oz carrots
300g/11oz parsnips
300g/11oz potatoes
top, tail, peel and then cut into a dice – 2.5cms/1” approximately
1 large onion, finely chopped
celery salt and black pepper
4 tbsps of rapeseed oil
large knob of butter, cut into 4
3 garlic cloves, peeled or 3 cloves already roasted
(optional)
a roasting tray or casserole dish if you prefer
measuring 33x23x5cms/13x9x2”
Tip all the veggies into the roasting tray, drizzle the rapeseed oil over the veggies, season well and then, using your hands, toss the veggies so that they are coated in the oil. Add the butter.
Pre-heat your oven 180fan/200c/Gas 6.
Roast the veggies (set your timer) for 20 minutes, turn and repeat. Use a paring knife to test, the knife should move through the veggies easily. If you meet resistance roast for a further 10/15 minutes and test again.
Set aside to cool, cover and fridge.
Next up – choose a lid!
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