Vegetable pie with olive oil spelt pastry

Jacqueline Alwill

Brown Paper Nutrition

Serves 4-6

2 sheets short crust pastry or make your own to fit 1x 30cm long / large pie or lasagne dish.
1kg white potatoes, peeled and chopped.
3/4 cup milk of choice
2 cups grated cheese
3 tbsp Pesto
3 tbsp evoo
2 cups (280g) frozen peas
4 cups (480g) mixed frozen veggies (I used cauli broccoli carrot mix)

Heat oven to 180c fan forced. Blind bake pastry for 20 min. Whilst pastry blind bakes, peel and then boil potatoes until soft. Mash potatoes with milk and 1 1/2 cups grated cheese. Add frozen peas, pesto and 2tbsp evoo and mix. Once pastry is cooked, add about half the potato mix to the base, followed by about half the frozen veggies and repeat. Finish with the remaining 1/2 cup grated cheese and 1 tbsp evoo drizzled over. Bake in oven 45-50 minutes or until golden on top. Add fresh chopped herbs if desired and tuck in!