Serve hot or cold

350g/12oz Onions
350g/12oz Carrots
  50g/2oz   Butter or margarine
  5ml/1 tsp Thyme
 30ml/2 tbsp Wholemeal flour
  5ml/1 tsp  Yeast extract (Marmite or Vegemite)
Pepper to taste
425g/15oz Wholemeal shortcrust pastry or white if you prefer

Chop the onions and grate the carrots. Melt the butter or margarine and sauté the onion until transparent. Add the grated carrots and thyme and simmer gently, stirring frequently, for 10 minutes. Stir in the flour and yeast extract and season to taste. Leave to cool.
Roll out a generous half of the pastry and use to line an 8" pie plate or flan tin. Fill with the veg mixture and top with the remaining pastry. Seal the edges and flute with a fork. Make two slashes in the centre of the pie and decorate with diamond slivers of pastry if desired.
Bake in the oven at 200°C (400°F/Gas Mark 6) for about half an hour until golden.
Serve hot, warm or cold.

originally from Cranks recipe book.