Vegetable pie

    (3)
    1 hour 15 mins

    This flavoursome, vitamin-packed pie is enriched with cheddar cheese.


    5 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (3)

    Reviews in English (5)

    by
    7

    Used different ingredients. We added potatoes to ours, and were a little bit concerned they wouldn't cook properly, but they were perfect. We didn't have any yellow onion, so used brown.  -  18 May 2009  (Review from Allrecipes AU | NZ)

    by
    4

    Something else. I made it into 4 smaller, single-serve pies, for ease. It meant I could make up the mixture, use half straight away for 2 pies, then freeze the rest of the mixture for the following week to make the other 2 pies. Great for when there's only 2 of us to cook for. Yes the mixture freezes/defrosts well.  -  13 Jul 2010  (Review from Allrecipes AU | NZ)

    by
    4

    This pie is fantastic! I was surprised at how creamy the sauce the vegetables were in became without the addition of cream, only flour (which is so much healthier). I'm not much of a fan of cauliflower, but in this dish it tasted great.  -  18 May 2009  (Review from Allrecipes AU | NZ)

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