Vegetarian Pie
Yield
4 servingsPrep
20 minCook
120 minReady
140 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
weighed after peeling |
|
| 8 | ounces |
onions
peeled |
|
| 6 | ounces |
cheddar cheese
finely grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | pint |
milk
|
*
|
| 1 | teaspoon |
marmite
|
* |
| 1 | ounce |
nuts
unsalted, chopped |
|
| ¼ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
weighed after peeling |
|
| 231.2 | ml/g |
onions
peeled |
|
| 173.4 | ml/g |
cheddar cheese
finely grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
milk
|
*
|
| 5 | ml |
marmite
|
* |
| 28.9 | ml/g |
nuts
unsalted, chopped |
|
| 1.3 | ml |
paprika
|
|
Directions
Cut potatoes into very thin sices.
Slice onions thinly and separate into rings.
Fill a 3- to 3½ pint greased heatproof dish with alternate layers of potatoes, onion rings and cheese.
Begin and end with a layer of potatoes and sprinkle salt and pepper lightly between layers.
Heat milk until hot, add Marmite and stir until dissolved.
Pour into dish over vegetables and cheese.
Sprinkle with nuts and paprika then cover with lid or aluminium foil.
Cook in centre of moderate oven (350 F or Gas No. 4) for 1½ hours.
Uncover and continue to cook for a further half hour or until potatoes are tender.
Serve hot.
