Mary Berry’s Crumble-topped Veggie Pie
Chunks of roasted butternut squash and sweet potato are tossed with blue cheese and topped with a Parmesan crumble before being baked, in this hearty and warming vegetarian dinner from Mary Berry. As seen on Mary's Foolproof Dinners.
Introduction
Hearty and warming roasted veg with a little blue cheese for added flavour. If Dolcelatte cheese isn’t available, use any other blue cheese, such as Stilton or gorgonzola.
Ingredients
| 1 | small butternut squash, peeled, deseeded and sliced into large cubes (600g/1lb oz prepared weight) |
| 2 | large sweet potatoes, peeled and cut into 3cm (1¼ in) cubes (300g/10½oz) prepared weight) |
| 1 | large red pepper, deseeded and sliced into 3cm (1¼ in) cubes |
| 1 | small onion, cut into wedges |
| 2 tbsp | olive oil |
| 2 tbsp | sun-dried tomato paste |
| 1 | garlic clove, finely grated |
| 150g (5oz) | Dolcelatte cheese, cut into small pieces |
| For the crumble: | |
|---|---|
| 175g (6oz) | plain flour |
| 115g (4oz) | butter, cubed |
| 75g (3oz) | Parmesan, grated |
| 2 tbsp | freshly chopped parsley |
Method
1. Preheat the oven to 220°C/200°C Fan/Gas 7.
Arrange all the vegetables in a large roasting tin. Add the olive oil and season with salt and freshly ground black pepper. Toss together to coat the vegetables in the oil. Roast in the preheated oven for about 30–35 minutes, until lightly golden, turning halfway through. Set aside.
Mix the sun-dried tomato paste and garlic together in a small bowl. Spoon the vegetables into an ovenproof dish and blob the cheese and the tomato paste mixture over the top.
To make the crumble, measure the flour and butter into a mixing bowl. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the Parmesan, parsley and season.
Scatter the crumble over the top of the vegetables and bake in the preheated oven for about 30–35 minutes, until golden and crispy on top.
Mary’s Tips: Can be made and assembled up to 8 hours ahead. Freezes well.
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