Vegetable Pie

Name: Vegetable Pie
Ingredients: 11 ounces shortcrust pastry; 1 lb sweet potato, chopped; 12 cup skim milk; 4 ounces part-skim ricotta cheese, drained; 10 ounces carrots, chopped; 6 ounces cauliflower, chopped; 4 ounces green beans; 1 red pepper, chopped; 3 tablespoons chives, chopped; 1 tablespoon ginger, finely grated; 2 ounces fat-free parmesan cheese

11 ingredients

8 steps

Ingredients

11 ounces shortcrust pastry
1 lb sweet potato, chopped
12 cup skim milk
4 ounces part-skim ricotta cheese, drained
10 ounces carrots, chopped
6 ounces cauliflower, chopped
4 ounces green beans
1 red pepper, chopped
3 tablespoons chives, chopped
1 tablespoon ginger, finely grated
2 ounces fat-free parmesan cheese

Directions

1

roll out pastry and use to line 6 one cup capacity pie dishes.
2

boil, steam or microwave sweet potatoes until soft.
3

crain and place in bowl, add milk and mash.
4

stir in ricotta.
5

boil, steam or microwave carrots until soft.
6

add to sweet potatoes.
7

add cauliflower, beans, red pepper, chives, and ginger and stir to combine.
8

dived vegetable mixture between pastry cases, sprinkle with parmesan and bake 400 for 30 min or until pastry is golden and filling cooked.