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Mediterranean style potato pie

Adapted from the BBC magazine Vegetarian Good Food

675g potatoes thickly sliced
1 onion finely chopped
2 garlic cloves crushed
1 medium eggplant diced (I used bell peppers as I didn't have an 

1 x 400g can flagelot beans drained (I used black eyed beans)
225g frozen soya mince thawed (I used Quorn mince.Do you have that in 
the USA?)
425ml vegetable stock (made from stock cube)
2 tsps yeast extract
2 tbsps tomato puree
90g sun dried tomatoes
1 tbsp fresh rosemary leaves (I used 1 tsp of dried)

Preheat oven to 190c/375f/Gas 5.Cook the potatoes in lightly salted 
boiling water for 10 minutes until tender.
Cook onion, garlic and eggplant/peppers in some vegetable stock until 
softened and browned.Add beans,soya mince rest of veg stock, yeast 
extract, tomato puree, sundried tomatoes and rosemary.Bring to the boil 
and simmer for about 5 minutes stirring occasionally.Spoon into a large 
ovenproof dish.
Drain the potatoes and arrange them so that they overlap the filling.

There is a "sauce" to go over the top.The recipe called for
375g milk
25g butter
25g plain flour
1/2 teaspoon English mustard
4 tbsp fresh white breadcrumbs
Put milk, butter, flour and mustard into a large pan and bring to the 
boil.Whisking constantly until thickened.Season to taste and pour over 
the potatoes to coat.Sprinkle over the breadcrumbs and bake for 25-30 
minutes.Serve hot
You could either try this omitting the butter and using soya milk or 
what I did was to mix half a cup of soya milk with 1 teaspoon of English 
mustard and pour it over the top.
If you don't like mustard I would think you could just glaze the top of 
the potatoes with some soya milk.