Vege-patch, Cheddar, and Oat Crumble Pies

Photo: Gretchen Lowe

Let me introduce you to my vege-patch, cheddar, and oat crumble pies. This is the way leftovers turn into something special. The crumble topping is multi-purpose and gives just the right kind of savoury, oaty crunch - almost like an oatcake. They can either be cooked individually or altogether or as one pie; and are such a great option to make when clearing out the wilted vegetables from the fridge or the garden. A mashup of hearty vege, dripping with rich cheese, together turns into a most satisfying and comforting meal. They’re pies that are as practical as they are delicious.

Ingredients

Crumble topping

• 175 g plain flour
• ½ cup parmesan, grated
• 1 tsp dried mixed herbs
• 100 g butter, chilled and chopped
• ½ cup rolled oats

Pie Filling

• Good drizzle of olive oil
• 1 large kumara, peeled and chopped
• 2 red onions, finely chopped
• 4 carrots, finely chopped
• 5 celery sticks, finely chopped
• 2 tsp dried mixed herbs
• 2 x 400g tins chopped tomatoes
• 400g tin brown lentils, rinsed and drained
• 400g tin chickpeas, rinsed and drained
• 150g sun-dried tomatoes, drained and chopped
• 1 cup grated cheddar (optional)

1.5-litre baking dish or 4 x 350ml individual dishes

Method

Heat the oven to 200˚C

For the crumble topping, mix the flour, parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until the mixture resembles fine breadcrumbs. Add the oats and mix through with your hands. Set aside.

For the filling, heat the oil in a large deep frying pan and fry the kumara, onions, carrots and celery over medium-high heat for 10-15 minutes until softened. Add mixed herbs and cook another minute. Add the tomatoes and simmer for 10 minutes. Stir in the lentils, chickpeas, and sun-dried tomatoes, then remove from the heat. Pour into the baking dish(es) and top with cheddar and crumble topping. Bake for 30-40 minutes until lightly golden and bubbling.