| • ½ cup diced onion |
| • ½ cup diced red pepper |
| • 2 Tbs oil |
| • 2½ Tbs butter (37g) |
| • ¼ cup flour |
| • ½ cup red wine |
| • 1½ cup vegetable broth |
| • 1 cup frozen peas, heated |
| • 1 cup frozen corn, heated |
| • 500 g (16 ounces) crumbles |
| • 8 or 10 dashes of green Tabasco sauce |
| • 2 tsp parsley, or to taste |
| • ¼ tsp ground pepper, or to taste |
| • 1 vegetarian pie shell, prepared |
| • 250g hushållost, grated (or Havarti, Jack, Cheddar…) |
| • 4-6 cups leftover mashed potatoes, warm |
| • 100 g additional hushållost, grated |
| 1: Preheat oven to 350°F (175°C). | |
| 2: Prepare frozen veggies according to package directions. | |
| 3: Sauté the onion and peppers in the oil. | |
| 4: Remove the onion and peppers and set aside. | |
| 5: Melt the butter in the same skillet, and whisk in the flour. | |
| 6: Whisk in the red wine, and then the vegetable broth, until well blended. | |
| 7: Mix in corn, peas, and crumbles. | |
| 8: Stir in Tabasco, parsley, and pepper. | |
| 9: Line pie plate with the crust. Cover crust edges with foil. | |
| 10: Bake crust 3-5 minutes. | |
| 11: Remove foil. | |
| 12: Fill crust with vegetable/gravy mix. | |
| 13: Cover with a layer of 250g of grated cheese. | |
| 14: Cover with the mashed potatoes. Rake the surface with a fork to produce ridges, for browning. | |
| 15: Bake for about 10 minutes. | |
| 16: Tent with foil to prevent more browning of crust and potatoes. | |
| 17: Bake for another 5-7 minutes. | |
| 18: Sprinkle with the remainder of the cheese, and tent with the foil. | |
| 19: Let stand 15-30 minutes for the cheese to melt and the filling to set some. |
Pretty much all quantities approximate. :-)
Cobbled together from a hodgepodge of online recipes.