Vegetable And Egg Pie With Shortcrust

Ingredients

• 1/2 lb tomatoes
• 1/2 lb turnips
• 1/2 lb carrots
• 1/2 lb potatoes
• 1 tbsp sago
• 1 tsp mixed herbs
• 3 hard-boiled eggs
• 2 oz butter
• salt and pepper to taste
• 10 oz wholemeal flour
• 8 oz butter
• 1/2 cup cold water

Method

1. 1 Peel, skin, and chop tomatoes, turnips, carrots, and potatoes into walnut-sized pieces.
2. 2 Stew vegetables in butter and 1 pint water until nearly tender. Season with salt, pepper, and herbs.
3. 3 Place vegetables in a pie dish, sprinkle with sago, and add water to make gravy if needed.
4. 4 Quarter hard-boiled eggs and arrange on top of the vegetables.
5. 5 Rub butter into flour, add water to form a paste. Roll out and cover the pie with the crust.
6. 6 Bake until the crust is brown and the filling is hot.