Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Swede | not in our table | 0 |
| Water | not in our table | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb of diced potatoes
- 1 lb of diced cauliflower
- 1 lb of diced swedes
- 1 lb of diced carrots
- 3 – 4 spring onions
- 1 tsp vegetable extract
- 1 tsp oatmeal
- water to cover
- 1 pie crust (or mashed potatoes)
- gravy
Directions
Cook all together for ten minutes with just enough water to cover.
Stir occasionally to prevent the mixture from sticking.
Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.
Category:Pot pie Recipes
Category:Potato Recipes
Category:Cauliflower Recipes
Category:Rutabaga Recipes
Category:Carrot Recipes
Category:Green onion Recipes