Vegetable pie

Vegetable pie


5 people made this

About this recipe: This flavoursome, vitamin-packed pie is enriched with cheddar cheese.

Lynn Lewis

Serves: 6 

  • 2 tablespoons butter
  • 2 medium celery stalks, coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • 1 large carrot, peeled and cut into small chunks
  • 1 small red capsicum, seeded and coarsely chopped
  • ¾ teaspoon dried thyme
  • 3 tablespoons plain flour
  • 250 ml vegetable stock
  • 75 g broccoli florets
  • 100 g cauliflower florets
  • 6 baby white onions or the bulbs of spring onions
  • 60 g cheddar cheese, cut into small cubes
  • ready-prepared shortcrust pastry to top 23 cm pie plate

Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

  1. Melt butter in a large non-stick saucepan over medium heat. Add celery, onion, carrot, capsicum and thyme. Sauté until vegetables are tender, 10 minutes.
  2. Stir in the flour until thoroughly combined. Stir in stock. Increase heat to medium-high. Add broccoli, cauliflower and onion. Bring to the boil. Lower heat and simmer, uncovered, 15 minutes. Remove pan from heat. (If making filling ahead, leave it to cool to room temperature. Cover and refrigerate.)
  3. Preheat oven to 200°C. Spread the vegetable mixture in a 23 cm glass or ceramic pie plate. Top with cheddar. Cover with pastry (see Hint). Trim edges. (If the crust is not a lattice, cut 6 long slits in it to let the steam escape.) Place the plate on a baking tray.
  4. Bake until pastry is golden and filling is bubbling, 25 to 30 minutes. Let stand 10 minutes before serving.

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