Combine all the ingredients except
the pastry. Mix together well. Spray a shallow pie dish with
non-stick cooking spray. Roll out pastry thinly; it should
be double the size of the pie dish. Use half the pastry to line the
pie dish. Spoon in the filling and spread
over the base of the pie shell. Cover filled pie with the
remaining half of the pastry.
Crimp the edges together round the
edge of the pie dish and use a fork to pierce the top in a few
places to let steam escape while the pie is baking. Bake in a preheated oven for 15
minutes. Reduce oven temperature to
180C/350F/Gas 4 and bake a further 20 minutes, or until pastry is
golden brown. Serve hot with a simple salad of
sliced cucumber in Vinaigrette Dressing.
Always have a container of cooked brown
rice in the refrigerator for a quick carbohydrate addition to your meal.