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mediterranean-potato-pie recipe

Date: Sun, 02 Aug 1998 15:58:12 +0100
From: Maralyn (maralyn.olsen@virgin.net)

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.

kwvegan vegan