Winter Vege Pie with Parmesan Crust

_Filling:

• 350 ml vege stock or water with vege bouillon
• 1 fennel bulb, cut in half and thinly sliced
• 2 carrots, peeled and thnly sliced
• 3 leeks, sliced
• 3 zucchini, cut into chunks
• 3 tbsp pesto

Bring stock to the boil. Add the fennel, carrots and leeks. Cover, simmer 10 minutes and then stir in the Zucch's and the pesto. Cook 5 minutes and season to taste.

_Topping:

• 175g self raising flour
• 90g butter, chopped in pieces
• 50g fresh bread crumbs
• 100g fresh parmesan
• 4 tbsp plain yoghurt

Preheat oven to 200C, grease a 2.5 litre dish. For the topping place flour in a food processor and add the butter with a pinch of salt. Process until incorporated. Add bread crumbs and parmesan. Pulse until evenly mixed then add the yoghurt and process until mix forms small clumps.
Spoon veges into dish. Cover with topping, bake 20-25 minutes or until topping is firm and golden.

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