There are so many variations on this pie, and really, the options are only limited to what you have in your fridge/pantry. This is one of our most popular variations: spinach pie. As kids, mum could hide almost anything (even mushroom!) in this pie, and it would get eaten (especially if you add bacon). Any left overs keep int he fridge for a few days, and are great in lunchboxes.
Serves approx. 6.
Pre-heat the oven to 200C/400F/Gas Mark 6. Crack six eggs into a bowl with a good pinch of salt and pepper. Whisk until combined. Add one brown onion, finely chopped, one carrot, grated, 2-3 potatoes (depending on their size) grated, and 250g frozen spinach, defrosted. Add a red chilli, finely chopped, if desired for a bit of extra kick. Whisk everything together,
Spray two pie dishes with a little olive oil, then line each with a sheet of frozen puff pastry. Divide the spinach mixture between the two pie dishes. Cut off any over-hanging pastry and place it on top of the pie. Add a handfull of breadcrumbs and Parmesan cheese.
Place your pies in the oven for 35-40 minutes, or until the pastry is golden and crisp, and the pies cooked through.
Made following this recipe, the pie covers all of your vegetable groups: carbs, greens, yellow/orange. Serve with whatever meat you like (or not. Either way).