I'm enjoying fresh
garden peas one more time as a side to this dish. Probably there will
be a few more times still this late summer, but not sure if they'll
make it to the blog. This time I made potato mash covered pies from
dried pea and broad bean crushes, which are basically just dried
pulses crushed with a food processor. In Finland you can buy both
products in that texture, which is very handy for different veggie
burgers and sauces. They were really nice in a veggie style
Shepherd's Pies like these as well. I'm quite thrilled that the
proper pie season is here soon, as then I can fully enjoy savoury
pies all the time! Here I presented the pie with a bit lighter sides of fresh peas and lettuce to make it a more suitable late summer dish.
Ingredients
1 kg new potatoes
50 g margarine
1 cup dried pea
crush
1 cup dried broad
bean crush
2 carrots
2 onions
4 garlic cloves
2 tbsp vegetable
oil
1 tsp vegetable
stock extract
1 tbsp liquid
smoke
Splash of dry
cider
Sprinkle of salt
Sprinkle of ground
black pepper
Method
Cook the potatoes
and mash them with the added margarine, salt and some of the potato
cooking water.
Cook the pea and
broad bean crush as per the instructions on the packet.
Chop the carrots,
onions and garlic finely and cook them in oil for a few minutes.
Add the cooked
peas and beans into to the pan and season.
Place the pea mix
into the bottom of one large oven dish or into several smaller
ramekins and cover with the mash.
Bake at 180 C for
about 30 minutes.
Enjoy!
Your VegHog
Ah nice, I just wish I could see the green yummy filling.
ReplyDeleteYes I know. I regretted not having taken a photo of the filling and just started eating.
Delete