Photo by Robert Wigington


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South African Vegetable Nut Pie


Enjoy this mix of root vegetables baked in a double crust or topped with your favourite drop biscuits. The filling is rich and satisfying, thanks to the combo of parsnips and sweet potatoes with cashews and coconut milk. Serve with mango chutney and a dark-green leafy vegetable, such as sautéed rapini or steamed spinach or kale.

  • Serves: 4-6
  • Course: Dinner


  • 1 tbsp olive oil (15 ml)
  • 1 cup diced onion (250 ml)
  • 1 cup peeled and diced carrot (250 ml)
  • 1/2 cup diced celery (125 ml)
  • 1 tbsp  chopped garlic (15 ml)
  • 2 tbsp curry powder (30 ml)
  • 1 cup peeled and diced parsnip (250 ml)
  • 2 cups peeled and diced sweet potato (500 ml)
  • 2 cups peeled and diced rutabaga (500 ml)
  • 1 19 oz (540 ml) can diced tomatoes, drained (approx. 2 cups/500 ml)
  • 1 can coconut milk (approx. 14 oz/ 396 ml)
  • 1 cup roasted, unsalted cashews (250 ml)
  • kosher or sea salt and freshly ground black pepper
  • egg wash (1 egg yolk mixed with 1 tbsp/15 ml cream or water)


  1. Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onion, carrot, and celery, and cook for 3–5 minutes. Stir in garlic and curry powder. Cook 1 minute.
  2. Add parsnip, sweet potato, rutabaga, tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes or until vegetables are tender. Stir in cashews and season with salt and pepper. Set aside to cool.
  3. Preheat oven to 375°F (190°C). Roll out pastry for a double-crust pie, following directions for making Lemon Short Crust Pastry.
  4. Line a 9" (23 cm) pie plate with pastry. Add cooled filling and brush outer edge of pastry with a little water. Place pastry lid over filling, crimp edges to seal, and cut vent holes in the top.
  5. Brush top of pie with egg wash. Bake in preheated oven 30–40 minutes (see tips, below), or until pastry is golden. Allow pie to rest for 10 minutes before serving.

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