This comforting Vegetable Pie is a twist on the classic British pot pie, featuring a unique pastry made from mashed potatoes, flour, and margarine. The filling is a rich medley of mixed vegetables, mushrooms, and onion bound in a creamy white sauce and topped with melted cheddar cheese. The potato crust offers a soft, tender texture that contrasts beautifully with the savory, cheesy interior. Perfect for a cozy family dinner or a satisfying lunch, this dish brings home-style warmth to your table. It is an excellent way to use up leftover potatoes and fresh vegetables, offering a wholesome and delicious meal that feels both rustic and refined.
Vegetable Pie
Description
This comforting Vegetable Pie is a twist on the classic British pot pie, featuring a unique pastry made from mashed potatoes, flour, and margarine. The filling is a rich medley of mixed vegetables, mushrooms, and onion bound in a creamy white sauce and topped with melted cheddar cheese. The potato crust offers a soft, tender texture that contrasts beautifully with the savory, cheesy interior. Perfect for a cozy family dinner or a satisfying lunch, this dish brings home-style warmth to your table.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC) or Gas Mark 6.
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Prepare the potato pastry by rubbing the margarine into the self-raising flour and salt until the mixture resembles breadcrumbs.
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Add the cold mashed potato to the flour mixture, adding a little milk as needed to bring it together into a soft dough.
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Turn the dough out onto a floured surface and knead lightly until smooth.
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Roll out the dough and carefully line a greased, large ovenproof pie dish.
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Bake the pastry case blindly (lined with parchment paper and filled with beans or foil) for 15 minutes, then remove and let it cool slightly.
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Meanwhile, chop the mixed vegetables and lightly cook them until tender, then drain well and allow to cool slightly.
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Melt the butter in a pan and lightly fry the chopped onion and sliced mushrooms until softened.
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Combine the cooked mushrooms and onions with the drained mixed vegetables.
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Stir in the chopped parsley and the white sauce, seasoning with salt and black pepper to taste.
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Spoon the vegetable filling into the pre-baked pastry case and level the top.
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Sprinkle the grated cheddar cheese evenly over the filling.
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Brush the rim of the pastry with a little milk to help it brown.
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Bake for a further 15 to 20 minutes until the pastry is golden brown and the cheese is melted and bubbling.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1529.5kcal
- % Daily Value *
- Total Fat 104.5g161%
- Saturated Fat 33.2g166%
- Cholesterol 0.0mg0%
- Sodium 1563.5mg66%
- Total Carbohydrate 159.3g54%
- Dietary Fiber 7.4g30%
- Sugars 148.2g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The potato pastry is delicate, so handle it gently when rolling and lining the dish. If it tears, patch it with small pieces of dough.
For the white sauce, you can use a standard béchamel made with butter, flour, and milk, or a vegan alternative if desired.
Any leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350ðF (175ðC) for about 15 minutes to restore crispness.
Feel free to customize the vegetable filling with seasonal produce such as spinach, sweetcorn, or leeks.
