We absolutely love this hearty pie from the Slimming World Veggie Deluxe book (available online). It’s tasty, cheap, healthy, easy to make and all the ingredients can be grown in the UK – what’s not to love? Thanks to my mum, Heather, for recommending it to us!
1kg potatoes (for mashing)
1 tbsp cooking oil
I large onion
2 garlic cloves, finely chopped
4 celery sticks, chopped into chunks
4 carrots, diced
4 parsnips, diced
2 large handfuls of spinach, roughly chopped
400ml vegetable stock
150g frozen peas
1 generous tsp English mustard
salt and freshly ground black pepper
This is a great recipe for using up those last few stalks of celery that have gone a bit droopy!
Cook the potatoes until just tender and mash with 50ml of the vegetable stock.
Meanwhile, heat the oil in a casserole dish and add the onion, garlic, celery, carrots and parsnips and stir fry for 5 minutes.
Add the spinach and cook for another 5 minutes or until all the vegetables are tender but still a little crunchy.
Add the remaining 350ml of the vegetable stock, peas and mustard and stir really well. Season to taste.
Roughly spoon the mashed potato on top of the vegetable mixture.
Bake in a pre-heated oven at 220°C/Fan 200°C/Gas 7 for 30 minutes or until golden.