Recipes > Vegetables > Vegetable Pie (2)

Vegetable Pie (2)


  • 1/2 pound of carrots
  • 1/2 pound of turnips
  • 1/2 pound of onions
  • 1/2 pound of potatoes
  • 1 small cauliflower
  • 2 good sized tomatoes or a cupful of tinned ones
  • 2 hard-boiled eggs
  • 1 teaspoonful of mixed herbs
  • 1 ounce of butter
  • 1 dessertspoonful of sago
  • pepper and salt to taste


Wash and prepare the vegetables, cut them into pieces the size of nuts; if fresh tomatoes are used, scald and skin them. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender; add the herbs, and seasoning; pour the whole into a pie-dish, sprinkling the sago between the vegetables; add water if more is required for the pie to have sufficient gravy; cut up the eggs in quarters, place the pieces on the top of the vegetables, and cover all with a crust. These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago.


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Dr. Allinson's Cookery Book (1915).

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