Vegetable Pie

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.

Cooking Method: Baking, Frying

Cuisine: British

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 191

Dietary: Vegan

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.

Directions

1
Preheat the oven to 400°F (200°C) or Gas Mark 6.
2
Prepare the potato pastry by rubbing the margarine into the self-raising flour and salt until the mixture resembles breadcrumbs.
3
Add the cold mashed potato to the flour mixture, adding a little milk as needed to bring it together into a soft dough.
4
Turn the dough out onto a floured surface and knead lightly until smooth.
5
Roll out the dough and carefully line a greased, large ovenproof pie dish.
6
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.
7
Meanwhile, chop the mixed vegetables and lightly cook them until tender, then drain well and allow to cool slightly.
8
Melt the butter in a pan and lightly fry the chopped onion and sliced mushrooms until softened.
9
Combine the cooked mushrooms and onions with the drained mixed vegetables.
10
Stir in the chopped parsley and the white sauce, seasoning with salt and black pepper to taste.
11
Spoon the vegetable filling into the pre-baked pastry case and level the top.
12
Sprinkle the grated cheddar cheese evenly over the filling.
13
Brush the rim of the pastry with a little milk to help it brown.
14
Bake for a further 15 to 20 minutes until the pastry is golden brown and the cheese is melted and bubbling.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 191kcal

% Daily Value *
Total Fat 13g20%
Saturated Fat 4g20%
Sodium 195mg9%
Total Carbohydrate 19g7%
Dietary Fiber 1g4%
Sugars 2g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegetable, pie, british, potato, crust, mushroom, cheese, white sauce, comfort food, baking, hearty, vegetarian, home cooking, classic, dinner, main course, oven, cheddar, onion, carrots

Read it online: https://www.chefs-mate.com/recipe/vegetable-pieenglish/