Ingredients
Filling
- 2 leeks, washed and sliced
- 1 bunch of asparagus, woody ends snapped off, tips left whole and stalks chopped
- 150 gr of frozen peas
- 1 tbsp of flour (wholemeal or plain)
- 300 ml vegetable stock
- zest of ½ a lemon
- salt and pepper
Topping
- 2 handfuls oats
- 1 handful pumpkin seeds
- zest of ½ a lemon
- pinch of salt
- 1 tbsp olive oil
METHOD
Another recipe that I have to thank Anna Jones for. It originally is a pie with a crusty pastry base. However, we don’t always have time for that and it works perfectly well without the pastry (but do try it when you have a chance).
Served this with some mashed potatoes (or a mix of potatoes and parsnips, as we’ve done) and a green salad if you like.
Serves 3-4
Vegetarian and vegan
- Heat a splash of oil (I use vegetable or sunflower oil) in a frying pan and add the leeks.
- Cook slowly on a low heat for about 15 minutes, stirring regularly. You want them soft, not burnt.
- Add the asparagus and peas and cook for another 5 minutes or so.
- Preheat the oven to 210℃.
- Add the flour to your greens and stir it around for a minute, then add the stock and simmer until you have a thick gravy.
- Remove the gravy from the heat, stir in the lemon zest, season with salt and pepper and put it aside while you make the topping.
- Put all the topping ingredients into a food processor and blitz to a crumb-like consistency.
- Pile your vegetable filling into a oven dish and scatter over the oaty topping.
- Bake for about 20 minutes in the oven. Enjoy with some mashed potatoes!
Ingredients
Filling
- 2 leeks, washed and sliced
- 1 bunch of asparagus, woody ends snapped off, tips left whole and stalks chopped
- 150 gr of frozen peas
- 1 tbsp of flour (wholemeal or plain)
- 300 ml vegetable stock
- zest of ½ a lemon
- salt and pepper
Topping
- 2 handfuls oats
- 1 handful pumpkin seeds
- zest of ½ a lemon
- pinch of salt
- 1 tbsp olive oil
METHOD
Another recipe that I have to thank Anna Jones for. It originally is a pie with a crusty pastry base. However, we don’t always have time for that and it works perfectly well without the pastry (but do try it when you have a chance).
Served this with some mashed potatoes (or a mix of potatoes and parsnips, as we’ve done) and a green salad if you like.
Serves 3-4
Vegetarian and vegan
- Heat a splash of oil (I use vegetable or sunflower oil) in a frying pan and add the leeks.
- Cook slowly on a low heat for about 15 minutes, stirring regularly. You want them soft, not burnt.
- Add the asparagus and peas and cook for another 5 minutes or so.
- Preheat the oven to 210℃.
- Add the flour to your greens and stir it around for a minute, then add the stock and simmer until you have a thick gravy.
- Remove the gravy from the heat, stir in the lemon zest, season with salt and pepper and put it aside while you make the topping.
- Put all the topping ingredients into a food processor and blitz to a crumb-like consistency.
- Pile your vegetable filling into a oven dish and scatter over the oaty topping.
- Bake for about 20 minutes in the oven. Enjoy with some mashed potatoes!
