To celebrate the 70th anniversary of VE Day (8 May), Potato Pete is being brought back to life through wartime recipes which have been given a modern makeover.
Potatoes are the original superfood, with research showing children get more Vitamin C, B1, B6, Folate, Iron, Magnesium and Potassium from potatoes than from the 5 superfoods; beetroot, bananas, nuts, broccoli and avocado combined.
Average intakes of potassium, iodine, folate and vitamin B6 are more than 10% higher in adults who regularly consume more potatoes rather than alternative carbohydrates such as pasta or rice. The average intakes of potassium, folate, vitamin A and vitamin B6 are also more than 6% higher in children who consume potatoes regularly.
Prep time: 25 mins
Cook time: 40 mins
Ingredients:
Pie filling:
- 2 tbsp olive oil
- 450g diced smooth potato such as Desiree
- 450g cauliflower, broken into small florets
- 450g diced carrot
- 450g diced parsnip
- 3 spring onions, chopped
- 2 garlic cloves chopped
- 200ml vegetable stock
- 1 tablespoon oatmeal
- 2 tbsp parsley, chopped
Crust:
- 115g cooked & mashed smooth potatoes such as Desiree
- 1/2 teaspoon salt
- 225g plain flour
- 85g shortening/ vegetable suet
- 2 tsp baking powder
- 1 egg, beaten
- 2 tbsp semi-skimmed milk
- 20g grated Parmesan
- Course ground black pepper
Method:
- For the filling, heat the olive oil in a large saucepan then add the vegetables and fry over a medium heat until lightly golden brown for about 10 minutes. Stir in the garlic and cook for 1 minute then stir in the oatmeal and pour in the stock and cover with a lid.
- Simmer gently for 10 minutes until tender, stirring every minute to prevent the vegetables from catching on the bottom of the pan.
- Once the vegetables are tender remove from the heat and stir in the parsley. Season well with salt and pepper. Spoon the vegetables into a deep pie dish and make the crust.
- For the crust, combine salt, flour and baking powder then rub shortening into the flour mixture. Gently mix in the potato then add a little milk if needed to create desired consistency, then knead.
- Roll out the crust onto a floured board then place on top of the vegetable mixture, crimpling the edges.
- Brush the top with egg then sprinkle with a little black pepper and Parmesan. Bake in a preheated oven set at 220C / 200C fan / gas mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.
Tagged in Recipes