Top those pies with veg

Vegetable topped pie recipes

Day six, of twenty two daily recipes, posted in this, my Christmas Countdown. Don’t forget, if you would like to see any particular recipe or need some advise on your festive cookery, just leave a comment at the bottom of the post & I will be happy to help.

Today, we are talking pies. Not pastry pies, but vegetable topped pies, a cunning  way of getting extra veg into the kids & also a little bit healthier for us all.   You can use a variety of different veg to top your pies & a lot of different fillings, to go under that veggie thatch. See my variations at the bottom of the recipe.

The pie in the photo, (find the recipe below) is topped with an equal mix of white potatoes & celeriac. The sauce is made with the addition of a couple of tablespoons of Pernod, which enhances the flavour of both the fish & celariac, although you can omit the alcohol if you wish. 

potatoes, celariac, sweetcorn, fish, pies
Part of you 5 a day

Haddock & Veggie topped Pie

Time: 40mins + cooking.  Equipment: Oven proof baking dish, 2 saucepans, frying pan. Allergens: Fish, Milk

INGREDIENTS:

225g Smoked Haddock, or fish of your choice

500ml Milk

 2 Stalks Celery, 1 Carrot chopped.

Parsley + 2 Bay leaves

4 Hard boiled eggs, peeled & halved.

150g Frozen sweetcorn or mixed veg.

40ml Olive oil, for the sauce

2 Tbspns Plain Flour.

450g White Potatoes. Peeled & chopped into chunks

400g Celariac, Peeled a chopped into chunks

40ml Olive oil for the topping

Seasoning.

METHOD

Place the potatoes & celariac into a large saucepan, cover with water & salt, bring to the boil & simmer until tender. (About 20mins)

Place the skinned fish in a large frying pan, add the carrot, celery, parsley & bay leaves. Pour over the milk. Bring to the boil, turn off the heat, cover and let stand for 5mins. Add the frozen veg & let stand while you are making the sauce.

In a medium saucepan, place the olive oil & flour, over a medium heat, stir until the mixture binds together & bubbles, lightly, do not brown.

Remove pan from the heat & strain the milk from the fish, into the pan. Bring to the boil, stirring constantly. Stir in the seasoning & Pernod.

Flake the fish into a oven proof baking dish, add the veg & eggs.  Pour the sauce over the top.

Drain the potatoes & celariac, place back on heat, to briefly dry. 

Add remaining olive oil & sesonings & mash well, until smooth

Pile on top of the fish & sauce & make a decorative pattern with a fork.

Place in a preheated oven 180c 350f Gas 4 & bake for 20-30mins until golden brown.

Serve immediately.

Cooking up a feast.

Although not as rich & creamy as butter, olive oil is far better healthy option. Generally speaking, any root vegetables can be used mashed, for the topping, either on their own or mixed with potato.

Variations: Try a mix of potato & beetroot, mashed with a tablespoon of creamed horseradish. Replace the fish with cooked smoked mackerel. Omit the eggs & sweetcorn, replacing with 2 Tbspns Capers.

Cheats way.  Omit the haddock & use 1 tin of Tuna Fish, mixed with 1 can Cambells Condensed Tomato Soup & 2 Tbspns pitted Black Olives. Top with potato & grated parmesan.

If you have been. Thank you for reading.

Until tomorrow.

A Clucking good bake

You don’t always have to think of Sunday Lunch as a roast. In the recipe I am giving you this week I have used a whole chicken which I have jointed into six pieces. (you can always use chicken portions if you prefer, )

The vegetables & potatoes are all put in a roasting tin, with herbs & garlic tucked in between, you place the chicken pieces on top & pour over the magic cooking liquid. Pop it into the oven & you are ready to go. No messy carving & all you need to do is reduce the liquid left in the pan to concentrate the flavour & you have a tasty sauce, to pour over your finished dish.

You can use any veg you like, but cut them into the same sized chunks, so they are all cook at the same time.  You can also cook this dish, eat half, cool the other half quickly, store, covered in the fridge for up to two days or place in a freezer container & freeze for three months. (defrost thoroughly in the fridge before reheating) Always ensure that food is reheated in the middle, before serving.

CHICKEN & VEGETABLE BAKE       Serves 6. Gluten Free, Dairy Free.  Time taken 30mins + 1 to 11/2 hours Cooking. Oven Temp 200F 400c Gas 6

Ingredients.

I large chicken, jointed or 6 Chicken Portions.

1kg of Seasonal Winter Veg chopped into chunks. ( I used Celeriac, Carrots, Shallots, potatoes & Swede.)

4 Cloves of Garlic unpeeled.

Bay leaves, Fresh thyme, rosemary & sage.

In a jug mix together the magic mix:

200ml Red Wine.

3 tbspns Olive Oil

3tbspns Tomato Puree

1/2 tspn Sugar.

Seasoning

METHOD

Place the veg in the bottom of a large roasting tin. Put the chicken on top & tuck the herbs & garlic around the chicken.

Beat together the magic mixture in a jug & pour over the chicken & veg.

Bake in a preheated oven for 1 – 11/2 hours until the chicken is cooked through.

Remove the chicken & veg from the pan & keep warm.

Squeeze the garlic from the unpeeled cloves into the left over liquid, bring to the boil & reduce slightly.   Pour into a jug to serve with the chicken.

Serve with a green veg of choice.

If you had to open a new bottle of wine for this recipe, now’s the time to sit back, relax & enjoy a glass, or two.

chicken, red wine, seasonal veg, celeriac, carrots
Take it easy Sunday Lunch