Vegetable Pie

Name: Vegetable Pie
Ingredients: 1 sheet frozen puff pastry, defrosted; 2 cups mashed potatoes; salt, pepper; 2 tablespoons butter; 1/2 cup frozen spinach, defrosted (silverbeet); 1/2 onion, finely chopped; 1 zucchini, thinly sliced; 150 g mushrooms, thinly sliced; 2 tomatoes, sliced; 1/2 cup grated tasty cheese; 1/2 cup grated mozzarella cheese

11 ingredients

13 steps

Ingredients

1 sheet frozen puff pastry, defrosted
2 cups mashed potatoes
salt, pepper
2 tablespoons butter
1/2 cup frozen spinach, defrosted (silverbeet)
1/2 onion, finely chopped
1 zucchini, thinly sliced
150 g mushrooms, thinly sliced
2 tomatoes, sliced
1/2 cup grated tasty cheese
1/2 cup grated mozzarella cheese

Directions

1

Preheat oven to 200°C.
2

Gently saute onion in butter in small pan for 2 minutes.
3

Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
4

Lightly brush pie dish with oil or melted butter.
5

Place pastry sheet into pie dish and trim edges.
6

Spread mashed potato over pastry.
7

Season with salt and pepper.
8

Top with spinach mixture, mushrooms and tomatoes.
9

Sprinkle with combined cheeses.
10

Brush pastry border with milk.
11

Bake for 25- 30 minutes.
12

If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
13

Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.