My Famous Vege Pie

Put heaps of potatoes on the boil depending on how many you are serving and how big your pie pot is
Then into a hot wok, throw a cut up clove of garlic and 2 finely cut onions, with a large spoon of Philly cream cheese. Cook up until they are brown. Approx. 5 mins.
Throw in a mix of harder veggies to your taste. I use half a broccoli, some caulie, finely cut up pumpkin, finely cut up carrot, and then let these all get the flavours off the garlic and onion, and almost sear them. Aprox. 5-10 mins.
Then throw in a mix of beans/lentils to your taste. I use red lentils that have been soaked for about an hour and any tin of beans I can find in the cupboard. Pretty much anything works on this front, and it just provides a few different flavours and energy sources at the end. Approx. 5 mins
One cup of water is then added. Approx 5 mins
I then raid the fridge for any leafy/softer vegetables, and this is where I add them to taste. I am a big spinach fan, but you can use cabbage, celery (very finely cut as it can overpower) or any of the choices. Approx 5 mins.
I then toss is a splash of red wine – not too much as it can also overpower. The main reason for this is that you have normally pour yourself a glass to enjoy for the rest of the pie making!
At this point, you can also add a white meat if you want. Tinned tuna (chilli in particular) seems to work really well, but I would also think most fresh fish would be a welcome addition at this point. You can leave this stage out if you want to go completely vegetarian; it really is up to you.
I finish with some frozen peas, a fair bit of cut up fresh parsley, and a good dash of worstershire sauce.
I leave that to all simmer away fro about ten minutes, until it takes that look of one great big delightful mash of veggies and tastes! I then pre-heat the oven to 180 degrees, and get my pie pot ready with a light greasing.
While all this is happening, I have mashed my boiled potatoes, and if I’m going completely healthy, I mash it with the diet version of Philly cream cheese, but I have found for taste purposes, normal milk and butter, and maybe even a little bit of cheese, really gives it a great taste.
Then, simply scoop the veggie mix into the pie pot, and put the mash over the top to seal it all, and whack it in the oven for 30 minutes.
When it comes out, let it sit for five minutes, and be warned, if you’ve sealed it properly, it will be very hot inside – but very yummy! And full of energy.
Good luck and let me know how you go!!