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)

vanessamariepie's picture

can i take the colyflouer out of the recipie ??? i might be cooking it for the first time tonight as my friend is coming over and she is a veggiterian .

ian2712's picture

Even if I hadn't used too much mustard and had to do the sauce again, the advised preparation time of 15 minutes for this dish is wildly optimistic. I used potato slices only for the cover but added diced sweet potatoes and asparagus to the broccoli and cauliflower. Forgot about the peas. It really is a superb dish. My Indian vegetarian wife adored it.

lolliedoop's picture

Very tasty, would certainly do this again

needed longer prep than suggested and what a messy recipe, had every work top in my average kitchen used,probably better to plan this yourself than the way it is suggested..I think you could cut down in the tidy up and washing if like me you used an oven to hob dish, once you have par boiled veg and drained veg in colander then re use this dish for the main bake..

catherine_oneil's picture

Very yummy!

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

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

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

vizavi's picture

never ever again

clareandgarth's picture

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

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

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.

wendypatterson's picture

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

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

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

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


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