Vegetable Pies (Recipe from 1903)

Vegetable Pies >>>

Auckland Star, Volume XXXIV, Issue 95, 22 April 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Vegetable Pie (Metric Version)

1. Prepare the Dish:

   • Butter a baking dish well.

2. Vegetable Layers:

   • Carrots: Slice about 200g of cooked carrots and place them as the first layer.

   • Beans: Add a layer of 150g boiled haricot beans (or white beans).

   • Turnips: Slice or quarter 150g of boiled young turnips and add as the next layer.

   • Mushrooms: Add 100g of grilled mushrooms on top.

3. Onions:

   • Fry 3 to 4 onions (about 300g total) sliced, in 2 tablespoons (30g) of beef dripping (or butter/vegetable oil for a vegetarian version).

   • Spread the fried onions over the vegetables.

4. Gravy:

   • Pour in 500ml of good, rich gravy.

5. Potato Topping:

   • Mash 600g of potatoes with 50g butter and 50ml cream.

   • Spread the mash on top of the pie.

6. Season:

   • Season with salt and pepper to taste.

   • Score the top with a knife for texture.

7. Bake:

   • Bake in a 200°C (180°C fan oven) until the top is golden brown, around 30-40 minutes.