FRESH INGREDIENTS

Select organic ingredients where possible for freshness and highest nutritional value.

4-5 x Red Potatoes (thinly sliced)

2-3 x Red Onions (thinnly sliced)

2 x Carrots (wafer-thinly sliced)

1-2 x Leeks (thinly sliced)

4 x Garlic Cloves (chopped)

1 x 150 mls - Raw Oat Milk (or Raw Coconut Milk)

1 x Large bunch of Flat Leaved Parsley

Freshly Ground Black Pepper

Ground or Flaked Sea Salt

1 x 250 gms Mature Cheddar Cheese (grated)

1-2 x 1 tsp Smoked Paprika

[The above measurements are approximate to fill one or two round Glass Pirex Baking Dishes, or whatever dishes you are using. All ingredients can be increased for larger casserole dishes or for extra smaller dishes made to freeze and bake later].

YOU WILL NEED

1-2 x 8 inch Glass Pirex Cooking Dishes

Tin foil to cover Pirex Dishes for half the cooking time.

Grater with large and regular grating size options

HOW TO MAKE YOUR PIE

Prepare ingredients and vegetables before cooking.

1) Wash and peel all vegetables ready to slice whole and thinly.

2) Grate the carrots in wafer-thin slices with a large grater - take care doing this to avoid cutting your fingers.

3) Peel and finely chop the Garlic.

4) Layer each of your glass pirex over-wear dishes with half the potato, all the red onion and sprinkle with the chopped garlic (to taste).

5) Add layers of carrot and leeks with the last layer being the other half of the potato.

5) Add ground salt and black pepper (to taste).

6) Add Raw Oat Milk to cover the base of each dish by a 1/4 to 1/3 (depending on how moist you want it to be). The moister the better in my experience.

7) Grate the Cheddar Cheese to pile on top of the potato with a generous sprinkling of Smoked Paprika Peper.

[NOTE: If you want a less cripsy and more moist topping, cover with tin foil for the first half of the cooking time and add the cheese and paprika towards the end of the cooking time with the tin foil removed].

HOW TO COOK

Oven Temperature, Cooking Time and Serving.

1) Pre-heat oven to 150 degrees C - boost to 180 degrees C for the last 15 minutes for a crisper cheese topping.

2) Put both glass pirex dishes (or one with the other in the fridge to cook within the next few days) and bake for 45 minutes (or until all the vegetables are soft when you test with a knife) at 15 degrees C. Add more Raw Oat Milk and a lid of tin foil to prevent the potatoes and/or cheese topping from burning or drying out during the cooking time.

3) Take out of the oven and remove the foil. Add the grated cheese and a good sprinkling of Smoked Paprika.

4) Return to oven and cook for a further 15-20 minutes at 180 degrees C depending on how crispy you like your topping.

5) Serve hot with chooped parsley on its own or as a side-dish.

Bon appetite!

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Nutritious Butternut Soup Boost