Parrot Pie
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This recipe was sent in to us by Anita J. We love the title and we can't wait to try it, especially on a cold evening. Anita says:
"We created this recipe to use parsnips of which my partner and I are not big fans. I enjoy the challenge of coming up with ways of using the vegetables I get in the veg box as I feel veg should be used in season and we are a little spoiled these days with all round veg. The main ingredients are parsnip and carrot... hence "Parrot". This recipe has a great "flow" as while you are waiting for one stage to finish you can be preparing the next stage." |
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Ingredients
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2 tbsp oil
1 onion
A dash of soy sauce
A pinch of rosemary
One clove of garlic
4 medium to small carrots
2 medium parsnips (attempt to get roughly equal amounts of parsnip and carrot. I generally find that the parsnips are bigger)
1 ounce of butter or "marge"
1 ounce of flour
1/2 pint of milk
200g cheese
Enough shortcrust pastry to line and top the dish you intend to use
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Method
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- Pop the oven on at 180 to preheat.
- Finely chop and soften the onion with the soy sauce, rosemary and garlic in the oil for around 20-30 mins on a low to medium heat.
- While this is cooking. peel and chop the carrots and parsnips into thin slices. Boil until very soft (the stock makes fab gravy by the way).
- Again, while this is cooking; melt the butter over a low heat or in a microwave and add the flour until it looks powdery and then build back up very slowly with the milk. (if you are doing this on the hob then remove from heat when you are adding the flour and milk)
- Heat slowly stirring continuously (for 2 mins then stir or whisk for 3 mins repeatedly if using a microwave) until thick. Add more sifted flour if needed, then add the cheese and place to one side.
- Line your dish or tin with your pastry and if you prefer; bake blind for 10 mins.
- Go back to your carrots and parsnips and mash them. Then add your softened onion and add to the mashed "parrot".
- Spoon into the pastry pie base and top with the cheese sauce. Add the lid, brush with milk and poke some fork holes in the top and bake for 30 mins or until golden brown.
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Time From Cupboard-To-Table
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1 hour 10 minutes |
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Notes & Variations on
Parrot Pie
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