Green garden veg pie

Green garden veg pie

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(70 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
604
protein
33g
carbs
45g
fat
34g
saturates
19g
fibre
9g
sugar
14g
salt
1.34g

Ingredients

  • 50g butter
  • 2 tsp mustard powder
  • 600ml milk
  • 200g mature cheddar, grated
  • 2 large potatoes, sliced into rounds
  • 1 head broccoli, cut into little florets
  • 200g frozen peas
  • small bunch chives, snipped
  • 50g flour
  • 1 head cauliflower, cut into little florets

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Method

  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.

Recipe from Good Food magazine, September 2008

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Comments

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jobarley's picture

Fantastic. We had a purple cauliflower from the farmer's market which made the sauce go purple in places. We're also trying to diet so used half fat cheddar & semi skimmed milk. We'll probably have this all the time now.

scheshire's picture
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Fabulous. So easy to make and and so tasty. A firm family favourite.

ruthprobert's picture

Loved this. My father and brother normally moan when I do a meal without meat in, but this kept them quiet! My vegetarian fiance liked it too.

bexocube's picture
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nice easy yummy meal however i would put more cheese into the sauce, but that is just me! very nice :-)

vizavi's picture
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never ever again

clareandgarth's picture
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Delicious, and very easy. I probably used a bit more cheese (cheese addicts are us), and next time I will probably add leeks as we love them too. I didn't pre-cook the peas as they cook in the oven.

kramreklaw's picture
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For the Indian pallet, I added 2 finely chopped green chillies to the butter before adding the flour when making the mustard sauce; sprinkled the sliced potato's with chilly flakes.

A nice dish and easy and fun to make.

Mark - Goa, India

hehesquirrel's picture

Thanks for sharing. This is a really really good recipe. I replaced cauliflower for carrot, replaced peas for sweet corn. My bf likes it.

kitten1's picture

I love this recipe because as a vegetarian I can serve it by itself or add a chop or sausage on the side for my husband.

sugaplum's picture
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I did this dish for Easter for 2 people as sometimes when I have done recipes has not come out as much. I will have to say this recipe could of definetly served 4 maybe 6 people and was delicious. Would defiantly do this again.

schizopear's picture

boring.

wendypatterson's picture
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Really delicious and very easy to make. I usually serve it with green beans (fried in a little garlic), roasted onion and tomatoes and it makes a gorgeous vegetarian meal.

rozmorgan's picture

This was the most wonderful way to eat vegetables. I'm not even a big fan of some of the veg in this but it was amazing. Asked for extra helpings.

eveanddan's picture
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Made this when veggie friends visited. Added courgettes and mushrooms. Really tasty but thought the potatoes needed boiling for abit longer as some were still abit hard in the middle. Guests seemed to enjoy it!

alexevans1's picture
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I followed the recipe exactly exchanging just the mustard powder for dijon. I found the potato slices were cooked for too long and the vast majority had fallen to pieces when it came to draining the vegetables - leaving me barely any for the topping. Having said that, this tasted great, the cheese and chive flavours were lovely. A good midweek meal which the kids loved. We served this with chicken.

dragonmia's picture
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Very good but next time i'll use mashed potato.

amynadine's picture
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Used spinach instead of cauliflower. Would add some spring onions as well next time but a really lovely dish.

vjandjb's picture
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Made this again and used frozen veg (which I blanched and froze myself) worked just as well as fresh. I added breadcrumbs to the cheese for the topping, lovely! A real winner.

gwd34afitou's picture
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We loved this recipe, you could use any combination of vegetables. Nice as a side dish with a Sunday roast.

cakeanyone's picture
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This made a nice change. I also halved the amount of cheese and it was lovely.

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