Parsnip, cabbage, cannelloni bean and gorgonzola pie

You know that feeling - you know you have a glut of assorted vegetables, but they don't necessarily go together.  Well, I had parsnips, cabbage and some mushrooms - and some gorgonzola which needed using.  I remembered a recipe from Prue Leith using parsnips and cabbage in a pie, so I developed it from that.

Covered it in shortcrust pastry, and served with potato wedges and steamed broccoli.

Olive oil

Onion

Mushrooms

Parsnips

Garlic

Vegetable stock

Apples

Flour

Shredded cabbage

Cannelloni beans

Gorgonzola

Short crust pastry

Broccoli

1.  Sweat down chopped onion in olive oil.

**    chop potatoes into wedges and toss in olive oil - roast at 180 for about 1 hour.

2.  Add chopped mushrooms and peeled and chopped parsnips.

3.  Add crushed garlic and stock to cover the vegetables.  Simmer.

4.  Add chopped apples and cook until parsnips and apple are tender, simmer off most of the stock.  Thicken sightly with flour.

5.  Stir in shredded cabbage and simmer for another 5 minutes.

6.  Stir in a tin of cannelloni beans.

7.  Melt in gorgonzola.

8.  Cool a little and put mixture into a pie dish,

9. Cover with shorty crust pastry, stab steam holes in the top, and brush with milk/soya milk.

10.  Bake at 180 for about 35 mins,

** steam broccoli for about 12 minutes.

11. serve, scoff .... delish