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Eat healthy, be happy! WINTER VEG POT PIE.

Buy it 1 tbsp olive oil 2 onions, sliced 1 garlic clove, crushed 50g (2oz) plain flour 1 small turnip, peeled and chopped 1 small swede, peeled and chopped 1 parsnip, peeled and chopped 4 carrots, peeled and sliced 1 celery stick, sliced 1 leek, trimmed and sliced 50g (2oz) frozen peas 600ml (1pt) strong chicken stock 2 tsp Worcestershire sauce 1 tbsp chopped fresh parsley 1 sheet ready-rolled shortcrust pastry Cook it 1. Pre-heat the oven to 180C/ Gas 4. In a large pan, heat the oil to medium-hot and stir-fry the onions and garlic for 2-3 mins.

2. Put the flour in a plastic carrier bag, season generously, then add the turnip, swede, parsnip, carrots, celery and leek. Shake to cover, then add to the pan.

3. Pour in the stock, add the peas, sauce and parsley. Simmer for 30 mins, check seasoning, then transfer to a large baking dish.

4. Roll out the pastry, stretch over the dish and bake for 40 mins until golden. Serve with fresh green veg.
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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Jan 13, 2013
Words:173
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