Veggie patch pie

Veggie patch pie

A hearty vegetarian meal.

PREP TIME 30 minutes | TOTAL TIME 1 hour 45 minutes | SERVES 4 

INGREDIENTS

• 300 g beetroot, peeled
• 500 g butternut, peeled
• ⅓ cup olive oil
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 100 g kale, leaves and stalks sliced thinly
• 2 ½ cups (625 ml) vegetable stock
• ¼ cup (70 g) tomato paste
• 400 g tin cannellini beans, drained, rinsed 
• 2 tbsp finely chopped parsley
• 1 cauliflower (1.5 kg), trimmed
• 1 cup (120 g) grated cheddar
• extra parsley, to serve

METHOD

PREHEAT the oven to 220°C. 

CUT the beetroot into 2cm pieces. Cut the butternut into 3cm pieces.

HEAT 1 tbsp of the oil in a large heavy-based pot over medium heat; cook onion, garlic, beetroot, butternut and kale stalks, stirring occasionally, for 10 minutes. 

ADD stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender. 

STIR through tomato paste, cannellini beans, kale leaves and parsley; season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce). 

SPOON vegetable mixture into a 20cm x 30cm, 3-litre ovenproof dish. 

CUT cauliflower into medium-sized florets. Place cauliflower over vegetable mixture; brush with remaining oil and scatter with cheddar.

COVER the dish tightly with oiled foil. Place the dish on an oven tray, bake for 20 minutes. 

REMOVE foil; bake for a further 35 minutes or until the cauliflower crust is golden and tender. Stand for 5 minutes. 

TOP with extra parsley leaves; serve.

FOOD TEAM TIP: This veggie pie can be made up to two days ahead. When ready to eat, simply finish with the covering and baking steps as stated above.

Print Recipe

Veggie patch pie

Serves: 4

Prep Time: 30 minutes Total Time: 1 hour 45 minutes

Ingredients

• 300 g beetroot, peeled
• 500 g butternut, peeled
• ⅓ cup olive oil
• 1 onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 100 g kale, leaves and stalks sliced thinly
• 2 ½ cups (625 ml) vegetable stock
• ¼ cup (70 g) tomato paste
• 400 g tin cannellini beans, drained, rinsed 
• 2 tbsp finely chopped parsley
• 1 cauliflower (1.5 kg), trimmed
• 1 cup (120 g) grated cheddar
• extra parsley, to serve

Instructions

1

Preheat the oven to 220°C. 

2

Cut the beetroot into 2cm pieces. Cut the butternut into 3cm pieces.

3

Heat 1 tbsp of the oil in a large heavy-based pot over medium heat; cook onion, garlic, beetroot, butternut and kale stalks, stirring occasionally, for 10 minutes. 

4

Add stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender. 

5

Stir through tomato paste, cannellini beans, kale leaves and parsley; season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce). 

6

Spoon vegetable mixture into a 20cm x 30cm, 3-litre ovenproof dish. 

7

Cut cauliflower into medium-sized florets. Place cauliflower over vegetable mixture; brush with remaining oil and scatter with cheddar.

8

Cover the dish tightly with oiled foil. Place the dish on an oven tray, bake for 20 minutes. 

9

Remove foil; bake for a further 35 minutes or until the cauliflower crust is golden and tender. Stand for 5 minutes. 

10

Top with extra parsley leaves; serve.

Made this delicious veggie patch pie? Tag us @foodandhomesa #cookingwithFH on Instagram

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Feature image: Aremedia