Dauphinoise topped Vegetable Pie from Alpro

Preparation time: 60 minutes

Cooking time: 75 minutes

Ingredients

200g carrots, peeled & grated or finely chopped in a food processor
200g celeriac, peeled & grated
260g courgettes, grated
100g parsnips, peeled & grated
2 red pepper, deseeded & finely chopped
4 onions, grated or finely chopped
4 cloves of garlic, peeled & finely chopped or crushed
8 tbsp flour
4 eggs
Seasoning

Topping

900g potatoes, peeled & sliced into very finely slices 2-3 mm thick
400ml Alpro Plain No Sugars alternative to yogurt
2 eggs, beaten
4 cloves garlic, peeled & finely chopped or crushed
Seasoning
4-5 tbsp vegetable oil for brushing

(Serves 12)

Method

  1. Preheat the oven to 200ºC fan, 220ºC conventional, gas 7.
  2. Mix all the grated/finely chopped vegetables, the 4 chopped or crushed garlic cloves & flour together in a large bowl with seasoning and 4 beaten eggs.
  3. Pile into a large 28cm x 34cm x 6cm deep ovenproof dish/tray and smooth over the top.
  4. FOR THE TOPPING: In a small bowl mix the Alpro alternative to yogurt, 2 beaten eggs and 4 cloves of garlic together.
  5. Spread half of the Alpro alternative to yogurt mixture over the surface of the vegetable mix in the ovenproof dish. Then layer half the finely sliced potatoes over the top, season well with pepper and a pinch of salt.
  6. Repeat step 2. by spreading the remaining topping mixture over the potatoes and adding another layer of the remaining finely sliced potatoes. Brush the surface of the potato top layer well with the oil.
  7. Cover with foil then cook for 15 minutes.
  8. Reduce the heat to 180ºC fan, 200ºC conventional, gas 4-5. Uncover the dish and brush the surface well with more oil and continue to cook for 1 hour uncovered, until the surface is golden brown. If cooking from chilled, extra time will need to cook it through.