Vegetable Pot Pie
This delicious vegetarian recipe is a winter winner, full of vitamins and easy for little teeth to chew.

4 Medium Potatoes
1½ tbsp Olive Oil
1 Medium Onion, chopped
1 Carrot, peeled and chopped
1 cup Broccoli, finely chopped
2 tbsp Flour
Salt, pepper and parsley to taste
19cm Pre-prepared Pie Crust
½ cup Bread Crumbs
½ cup Milk

1.    Cook or microwave the potatoes, skinning them once done. Chop two and mash the other two
2.    Preheat the oven to 180°C
3.    Heat 1 tbsp oil ain a large frying pan
4.    Add the onion and carrot and sauteé until golden brown
5.    Add the broccoli with a small amount water. Cook for 3 to 4 minutes
6.    Sprinkle the flour into the frying pan and pour in the milk, stirring constantly
7.    Cook until the liquid thickens
8.    Stir in the chopped and mashed potatoes
9.    Add the salt, pepper and parsley
10.    Pour the mixture into the pie crust and pat down gently
11.    Place the bread crumbs and remaining oil into a small bowl and stir until the breadcrumbs are evenly coated
12.    Sprinkle evenly over the pie
13.    Bake for 35 to 40 minutes, or until the crust is golden
14.    Allow to cool for ten minutes before serving


This recipe is flexible; you can replace the suggested veggies with any vegetable you like

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