Green garden veg pie

Green garden veg pie

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(74 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal604
  • fat34g
  • saturates19g
  • carbs45g
  • sugars14g
  • fibre9g
  • protein33g
  • salt1.34g
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  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g mature cheddar, grated
  • 2 large potatoes, sliced into rounds



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 head broccoli, cut into little florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200g frozen peas
  • small bunch chives, snipped
  • 50g flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 head cauliflower, cut into little florets



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…


  1. Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.

  2. Heat oven to 220C/fan 200C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.

  3. Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

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Comments (89)

catie74's picture

Made this for dinner as a use up the odds and ends of veg dish. Added carrots and green beans. I've always made cheese sauce the way the recipe states. I topped the pie with mash. Could add bacon which I might do next time. Kids were happy enough

jmalanga1981's picture

I tried this as an alternative to the normal boiled veg on the side to accompany a main meal. White sauce was a bit bland and needed a bit of a 'fettle' by adding grated nutmeg, salt and white pepper. Omitted the potatoes from the mix preferring to layer them on top of the bake instead which, combined with a thin layer of breadcrumbs and the remaining cheese, made a lovely crunchy top and a welcome change in texture. Used the cauliflower, peas and broccoli but decided to add carrots and courgette. Unfortunately the white sauce split a little bit during cooking and I am not sure as to whether this was due to an increased time in the oven (timing error) or due to the addition of the courgettes and carrots or even not par-boiling the potatoes. Nevertheless, with careful seasoning and timing this is a nice side dish which is relatively quick to make and a good way of using up any leftover vegetables. Perhaps combining the recipe with a pastry top (and bottom) with other ingredients might make this into a nice pie?

tiffanie's picture

I had this as a main meal without meat and really enjoyed it, the sauce was lovely. I added leeks and garlic to the sauce and swapped peas for sweetcorn. Agree with other comments about the sauce, much easier to throw everything in. Might be nice with some pancetta/bacon thrown in for a non veggie alternative.

Sollie99's picture

A very filling meal, although I added salmon chunks as my partner is (adamantly) non-veggie and I'm a part-time veggie. I had no problem with the sauce. I added wholegrain mustard instead of mustard powder and the complete dish was really tasty. Even my partner enjoyed it, and I have to basically force feed him anything that isn't meat!

subtilumai's picture

this dish unfortunately was bland beyond belief.

yorkshirejen's picture

This was a great hit with my veggie husband and me (omni) - perfectly substantial as a main dish, though agree with the previous poster's comments about the instructions for this cheese sauce being a faff - a half pint of milk, 2 tablespoons of plain flour, teaspoon of English mustard powder and 1oz of butter all thrown into a pan together and heated slowly (whisking constantly), then 2-3 oz cheese melted in when it's thickened works perfectly well for a dish you're going to bake in the oven later.

twinklecharlie's picture

Tried this for tea tonight and my husband loved it. Very easy to make and a filling meal, will definitely use this again.

jcrawley's picture

Slightly disappointed by this recipe. Couldn't really get the white sauce to thicken and felt it was too much mustard. Overall wouldn't make again.

familychef's picture

Everyone loves this pie, vegetarian and meat eaters, the introductory words describing this pie are indeed very true in my house, I have made this several times exactly as recipe, it's always welcomed and the empty serving dish is the biggest compliment you can get.

carpetgerbil's picture

I'm sorry, but this is the worst dish I've made from this site. If I'd paid proper attention when I was doing my weekly meal plan and read through this recipe, I would've seen that this is basically a side dish. I would describe this as a 'bake' rather than a pie. This must be a meat-eater's idea of a great vegetarian dish, it really isn't, sorry. Like potato dauphinois crossed with cauliflower cheese. My husband is a chef and he wasn't impressed either and I ended up chucking most of it away. Also cheese sauce is so much easier to make if you chuck all the ingredients in the pan at the same time. Just heat and stir frequently and it'll end up perfect. I can't understand why other reviewers love this so much!

arterialclamp's picture

It's a good recipe to mix and match ingredients with, I make it at the end of the week sometimes when I have leftover vegetables to use up

fi_arnold's picture

This tasted really good as a Sunday night alternative to full on vegetable sides with a roast. I used 160g mild cheese (as that was all i had) and thought that i could have got away with less. You could probably get away with only 100g if you used mature cheddar and were watching the calories.

wilsonrocks's picture

Didn't really like this - and you need a massive pan!

f1chick's picture

Made this for dinner my son and boyfriend went back for seconds....I did it with roast chicken and didnt have mustard powder so just used mustard and it was gorgeous!

richielambert's picture

Tasty dish and easy to make.

busymumof5's picture

I loved this! So did my children, and we all know how difficult it is for children to eat vegetables!
I slightly changed the recipe (I added tones more cheese!) and it was really really delicious!

terrijohnson56's picture

Lovely recipe, I put some leek and peppers in as well and layered the veg rather than mix it together then poured the sauce over. I also put sliced tomatoes on top before I sprinkled the cheese over, it was absolutely gorgeous, everybody said they definitely want it again

joosey71's picture

Made this last night, then made soup with left overs. Just added enough veg stock to cover and heated up, then blitzed. Was the most delicious velvety soup.

khaddoroshik's picture

Replaced potatoes with sweet potatoes which gave it an interesting bite and went with broccoli and spinach - went down very well with my husband and guests. The cheese does make it a little heavy though.

rmitter3's picture

flour is the utmost importance! will fail otherwise... it should be in the appropriate order not at the end


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Tips (1)

Barrybarfly's picture

Pop a fish pie mix in with this to make it a little bigger and you have yourself a simple, tasty fish pie recipe too!