By Rebecca Rockman
Butternut & beetroot pie
Gluten free vegetarian pie
Updated at: Sun, 20 Oct 2024 17:35:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories385.1 kcal (19%)
Total Fat25.6 g (37%)
Carbs31.4 g (12%)
Sugars4.9 g (5%)
Protein9 g (18%)
Sodium635.2 mg (32%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Coat butternut in a dash of oil, sprinkle with chilli flakes, salt & pepper.
Step 2
Roast for 20 minutes
Step 3
Drizzle oil into beetroot, mix with chopped herbs, roast 10 minutes
Step 4
Gently caramelise onion with sugar until sof & golden
Step 5
Mix together all ingredients, put into pie fish, top with pastry, glaze with egg
Step 6
Bake 200°C for 25 minutes
Step 7
Serve with gravy made from vegetable stick cubes, herbs, Worcestershire sauce & cornflour
Notes
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