Mary Berry Crumble-topped Veggie Pie Recipe | Mary's Foolproof Dinners BBC 2

Name: Mary Berry Crumble-topped Veggie Pie Recipe | Mary's Foolproof Dinners BBC 2
Ingredients: 1 small butternut squash, peeled, deseeded and sliced into large cubes (600g/1lb oz prepared weight); 2 large sweet potatoes, peeled and cut into 3cm (1¼ in) cubes (300g/10½oz) prepared weight); 1 large red pepper, deseeded and sliced into 3cm (1¼ in) cubes; 1 small onion, cut into wedges; 2 tbsp olive oil; 2 tbsp sun-dried tomato paste; 1 garlic clove, finely grated; 150g (5oz) Dolcelatte cheese, cut into small pieces; 175g (6oz) plain flour; 115g (4oz) butter, cubed; 75g (3oz) Parmesan, grated; 2 tbsp freshly chopped parsley

thehappyfoodie.co.uk

Warm up a cold autumn evening with this butternut, sweet potato, and red pepper vegetarian crumble-topped pie from Mary Berry. As seen on Mary's Foolproof Dinners.

View full recipe on thehappyfoodie.co.uk

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Ingredients

1 small butternut squash, peeled, deseeded and sliced into large cubes (600g/1lb oz prepared weight)
2 large sweet potatoes, peeled and cut into 3cm (1¼ in) cubes (300g/10½oz) prepared weight)
1 large red pepper, deseeded and sliced into 3cm (1¼ in) cubes
1 small onion, cut into wedges
2 tbsp olive oil
2 tbsp sun-dried tomato paste
1 garlic clove, finely grated
150g (5oz) Dolcelatte cheese, cut into small pieces
175g (6oz) plain flour
115g (4oz) butter, cubed
75g (3oz) Parmesan, grated
2 tbsp freshly chopped parsley