This dish by Paul Bloxham is as close as you can get to a meat pie, while still being vegetarian! The mixed vegetables can be made up of whatever vegetables you like.

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  • 6 tbsp olive oil

  • 1 onion, chopped

  • 2 cloves garlic, crushed

  • 700g mixed vegetables, such as baby carrots, Jerusalem artichokes, parsnips, turnips and swede, button mushrooms washed, button onions peeled and chopped roughly

  • 1 tin cannellini beans, drained and washed

  • 500 ml dark vegetable stock

  • 150 ml red wine

  • 400 ml passatta

  • 1 tbsp arrowroot

  • Freshly milled salt and pepper

  • 1 tbsp chopped tarragon

  • Topping

  • 2 eggs

  • 150 ml plain yogurt

  • 125g grated cheddar

  • 100g polenta, instant

  • 100 g '00' type flour

  • 1 tpsn baking powder

  • 50g grated Parmesan


  • 1.

    Heat the oil in a casserole dish and sate the onion and garlic for a couple of seconds to soften slightly. Add the vegetables and sauté for 2 to 3 minutes until golden. Add the beans, stock, wine, passatta and arrowroot, mixed with a little water. bring to the boil, season and simmer for 20 minutes.

  • 2.

    Transfer to an individual, or a 22cm, ovenproof dish and sprinkle with the chopped tarragon. For the topping, whisk together the eggs and yogurt, then stir in the cheddar cheese, polenta, flour and baking powder. Spread over the vegetables to make a thick crust and finally sprinkle over the parmesan cheese. Bake for 20 minutes at 200 degrees Celsius until golden. Serve and enjoy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 837kj
  • Fat Total 38g
  • Saturated Fat 12g
  • Protein 31g
  • Carbohydrate 85g
  • Sugar 11g
  • Sodium 1552mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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