Easy Pie & Veg

Make use of a ready made nourishing pie alongside colourful vegetables for a super boost mid-week.

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 1 individual pie (Clive's Chestnut & Bean Pie)
Braised Red Cabbage
 1 tbsp olive oil
 1 onion, sliced
 1 red cabbage, finely shredded
 1/2 tsp cinnamon
 1/2 tsp nutmeg
 1 tbsp red wine vinegar
 1 tsp dark brown sugar
 juice of 1 orange
 50 ml water
Vegetable Mash
 1 small swede, peeled and cut into small chunks
 3 potatoes, peeled and diced
1

Pre-heat the oven to 160oC fan ready to heat pie

2

Heat a large non stick saucepan over a gentle heat with 1 tbsp of oil

3

Cook the onion for 4-5 minutes stirring

4

Add the spices and stir, then add all remaining ingredients

5

Bring to a simmer, cover and simmer for 1 hour (allow to braise for a further 30-60 minutes if you have time) stirring occasionally

6

When the cabbage is braising start the vegetable mash. Bring a large pan of water to the boil while you prepare the potatoes and swede

7

Add the vegetables to the water. Return to the boil then cover, turn down to a simmer and cook for 20-25 minutes until soft

8

Pop the pie into the oven for 20-25 minutes to heat

9

Drain the vegetables and tip back into the saucepan. Add a dash of milk, a small knob of butter or 1 tsp of olive oil, salt and plenty of black pepper. Mash well

10

Serve the pie alongside plenty of red cabbage and mash

11

Enjoy leftover vegetables with a fried egg and baked beans, a pork chop or chicken breast or nut roast

Ingredients

 1 individual pie (Clive's Chestnut & Bean Pie)
Braised Red Cabbage
 1 tbsp olive oil
 1 onion, sliced
 1 red cabbage, finely shredded
 1/2 tsp cinnamon
 1/2 tsp nutmeg
 1 tbsp red wine vinegar
 1 tsp dark brown sugar
 juice of 1 orange
 50 ml water
Vegetable Mash
 1 small swede, peeled and cut into small chunks
 3 potatoes, peeled and diced

Directions

1

Pre-heat the oven to 160oC fan ready to heat pie

2

Heat a large non stick saucepan over a gentle heat with 1 tbsp of oil

3

Cook the onion for 4-5 minutes stirring

4

Add the spices and stir, then add all remaining ingredients

5

Bring to a simmer, cover and simmer for 1 hour (allow to braise for a further 30-60 minutes if you have time) stirring occasionally

6

When the cabbage is braising start the vegetable mash. Bring a large pan of water to the boil while you prepare the potatoes and swede

7

Add the vegetables to the water. Return to the boil then cover, turn down to a simmer and cook for 20-25 minutes until soft

8

Pop the pie into the oven for 20-25 minutes to heat

9

Drain the vegetables and tip back into the saucepan. Add a dash of milk, a small knob of butter or 1 tsp of olive oil, salt and plenty of black pepper. Mash well

10

Serve the pie alongside plenty of red cabbage and mash

11

Enjoy leftover vegetables with a fried egg and baked beans, a pork chop or chicken breast or nut roast

Easy Pie & Veg

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