For the filling, heat the olive oil in a large saucepan then add the vegetables and fry over a medium heat until lightly golden brown for about 10 minutes. Stir in the garlic and cook for 1 minute, then stir in the oatmeal and pour in the stock and cover with a lid. Simmer gently for 10 minutes until tender, stirring every minute to prevent the vegetables from catching on the bottom of the pan.
Once the vegetables are tender remove from the heat and stir in the parsley. Season well with salt and pepper. Spoon the vegetables into a deep pie dish and make the crust.
For the crust, combine salt, flour and baking powder then rub shortening into the flour mixture. Gently mix in the potato then add a little milk if needed to create desired consistency, then knead.
Roll out the crust onto a floured board then place on top of the vegetable mixture, crimpling the edges.
Brush the top with egg then sprinkle with a little black pepper and Parmesan.
Bake in a preheated oven set at 220°C/200°C fan/Gas Mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.
2 tbsp olive oil
450g diced smooth potato such as Desiree
450g cauliflower, broken into small florets
450g diced carrot
450g diced parsnip
3 spring onions, chopped
2 garlic cloves chopped
200ml vegetable stock
1 tablespoon oatmeal
2 tbsp parsley, chopped
115g cooked & mashed smooth potatoes such as Desiree
1⁄2 teaspoon salt
225g plain flour
85g shortening/ vegetable suet
2 tbsp baking powder
1 egg, beaten
2 tbsp semi-skimmed milk
20g grated full fat hard cheese e.g. Parmesan
Course ground black pepper