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by Rose Elliot
This old-fashioned homely dish goes well with mashed potatoes and a cooked green vegetable, such as cabbage or Brussels sprouts.
Preparation 30 minutes, plus cooling
Cooking 1 hour
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 2 celery sticks, sliced
• 3 garlic cloves, chopped
• 1½ tablespoons all-purpose white flour
• 1¼ cups vegetable stock
• 2/3 cup beer
• 1 tablespoon shoyu or tamari
• 2 teaspoons prepared mustard
• 1 lb carrots, sliced
• 1 lb leeks, cut into 1 inch lengths
• 8 oz baby onions, halved or quartered
• 14 oz can lima beans, drained and rinsed
• 1 - 2 tablespoons superfine sugar
• 12 oz frozen ready-rolled all-butter puff pastry
• salt and pepper, to taste
1. Heat the olive oil in a large saucepan, add the chopped onions and celery and stir, then cover and allow to cook gently for 7-8 minutes, until tender but not browned. Stir in the garlic and cook for an additional minute or so.
2. Sprinkle in the flour and stir over the heat for 1-2 minutes until the flour turns nut-brown. Pour in the stock and beer and stir over the heat until the mixture has thickened slightly.
3. Stir in the shoyu or tamari, the mustard, and some salt and pepper, then add the carrots, leeks, and baby onions. Bring to a boil, then reduce the heat, cover the pan and cook gently for about 25 minutes, or until the vegetables are tender. Add the lima beans and sugar and season with salt and pepper, then set aside to cool.
4. Transfer the vegetable mixture to a shallow pie dish. Measure the pastry against the dish, cut off the excess and cut this into long thin strips. Brush the rim of the pie dish and the long strips of pastry with a little cold water. Press the strips all round the rim of the dish. Ease the pastry on top of the pie, so that it rests on the pastry-covered rim of the dish. Press the edges of the pastry, decorate as desired and make a steam-hole in the center.
5. Bake the pie in a preheated oven, 400°F, for 20 minutes, or until the pastry is puffy and golden brown. Serve at once.
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