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Mary Berry’s Crumble-topped Veggie Pie
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction from Mary Berry
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.
Find more of Mary’s best vegetarian recipes here.
Ingredients
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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4 out of 5 stars
3 Ratings
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