Vegetable Pie

Ingredients

• vegetables from vegetable stew
• short crust pastry
• gravy from vegetables
• small pieces of butter

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Cook the vegetables according to the vegetable stew recipe.

2. Let the vegetables cool, then place them in a pie dish with the gravy.

3. Cover with short crust pastry.

4. Bake for 30 minutes at 350°F (175°C).

5. If preferred, cover with cold mashed potatoes instead of pie crust.

6. Top with small pieces of butter and bake until brown.