A meat-free meal, traditionally
eaten on Fridays during Lent. The Anglican and Roman
Catholic practice of abstaining from meat products
on Fridays during Lent (especially on Good Friday),
can be traced back hundreds of years and was once widely
followed in Britain and other European countries.
Ingredients for Vegetable Lent Pie
- 1 lb (500 grams) potatoes
- 2 large carrots
- 2 large onions
- 1 large turnip
- 1 can or carton (approx. 500 grams) of sieved pureed tomatoes
- 6 oz (180 grams) breadcrumbs
- 1 teaspoon mixed dried herbs
- 2 teaspoons of liquid vegetable extract
- salt and pepper
How to Make Vegetable Lent Pie
- Peel and chop the onions and fry in little cooking oil or butter until soft.
- Peel the vegetables and cut into small pieces.
Note: vegetables need to be cut quite small in order to cook quickly in the oven. However, if you like your vegetables in larger chunks, you can part-boil or steam them for 5 to 10 minutes (and drain well) before cooking in the oven.
- Mix the vegetables with the onions and place in a large oven proof dish. Season with salt and pepper and pour the pureed tomatoes over the top.
- Cover and cook in a pre-heated moderate oven at 180°C (350&F, gas mark 4) for 30 minutes.
- Mix the breadcrumbs with the herbs and stir in the vegetable extract (using a fork) until thoroughly mixed. Spread this mixture over the top of the cooked vegetables.
- Cook for a further 30 minutes until the topping is golden brown and the vegetables are cooked through.
Serving Suggestions
Serve warm from the oven with a little white onion
sauce. This dish can be a little dry on its own, so
a light sauce or vegetable gravy provides an ideal
accompaniment.
Other recipes to try: Coventry God Cakes | Christmas Cake | Recipe Index
Recipe by Steve B (Midlands)
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