Recipes > Vegetables > Vegetable Pie

Vegetable Pie


  • 2 ounces each of potato, carrot, turnip, celery, tomato (or any other vegetable in season)
  • 1 small onion
  • 1/2 ounce of butter
  • pepper and salt to taste
  • 1 teaspoonful of sago


Chop fine the onion and fry it. Boil all the vegetables, previously washed and cut up, in 1/2 pint of water. When they are quite tender, put all in a pie-dish, adding seasoning to taste. Add enough water for gravy, and sprinkle in the sago. Cover with short crust, and bake in a moderately hot oven.


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This recipe serves one person.


Dr. Allinson's Cookery Book (1915).

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