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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nigelladickson's picture

Absolutely fantastic, a big hit all round. Agree potatoes better on top and adding veg such as courgettes makes it even better!

laureana's picture

forgot the stars!!! defo a 5

laureana's picture

this is delicious!!! i made it using the potatoes only on the top as others suggested, and didnt add the mustard (as we dont like it!) but added onions to the sauce instead. and to make the topping more crispy, i added some breadcrumbs, mmmmmmmm......

vjandjb's picture
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Great veggie dish, a real change from the bog standard cauliflower cheese (which is also delicious)!

katycooks's picture
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Lovely! Just what was needed on a horrible, dark rainy evening! I added some carrots, and used three different cheeses - cheddar and blue in the sauce and some grated parmesan on top (just because I happened to have them!) I steamed the cauliflower and broccoli - they seem less waterlogged that way, and I took the suggestion up of just layering all the potato on the top. It all worked out beautifully. I think the suggestion to add some bacon sounds interesting and I'll try that next time.

Marvellous comfort food!

msmooo's picture
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Ops forgot the stars!!

msmooo's picture
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This was a hit in our house, I did a few things differently. I sauted a med finely sliced onion in the butter until soft, and then went ahead to make the sauce. I also added freshly grated nutmeg and salt & pepper to the sauce. As for putting the dish together, I layered half the potatoes on the bottom of the dish, added cauli brocc & peas, the topped with the remaining potatoes, then topped with the sauce ( pouring the sauce over the top was a mistake, next time would as stated, add the veggies to the sauce, perhaps reserving a little sauce to pour over potatoes) Will definitely be making again, as even my teenage kids were giving suggestions as to what veggies might be worth trying in it next time!

sezziej's picture
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A firm family fav. Great way to get kids eating their veg.

eleanormayo's picture
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I didn't manage to get any chives so left those out. Having read the other comments, I would also use all the potatoes for the topping aswell - I did like the subtle mustard taste in the cheese sauce.

gilliangol's picture
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Delicious! Like others, I put the potatoes on top which worked well. I added some cabbage and next time will try some other veg too.

gingerchick2's picture
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try to have vegetarian meal at least once a week and this hit the spot. it freezes just fine by the way

cat123's picture
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This has become one of my favourite ways of using up the contents of the veg box - it seems to be delicious with almost any kind of veggies!

fuzzygirl's picture
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Very nice! Instead of mustard powder I used Dijon mustard to make sure it didn't get too overwhelming (BF's not a fan of mustard) and it worked fine. Also used skimmed milk.

When I make it again, I'll cook the potatoes in a separate pot as I found it a bit tricky to separate them from the peas and stuff. I only used the potato as topping, like others recommended.

bethocallaghan's picture
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Easy and very tasty

irmgard2's picture
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I made this to serve as a side dish with sausages and it was lovely. I sauteed half a diced red onion in butter before adding the flour to make the cheese sauce and added the full amount of cheese to the sauce, using extra cheese for the topping. I have a lot left over so have enough to enjoy for a couple of more meals.

sweetandsour's picture
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It's so delicious. The only thing I added was some garlic to the sauce.

sweetandsour's picture
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It's so delicious. The only thing I changed was a garlic or 2 with the sauce.

thebrowngirls's picture

Just had this for dinner and was a great sucess! I wonder if I'll add any more veggies next time...?

mariabernadette's picture
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I loved this recipe, as did my husband and cheese loving baby. I added carrots and leeks and served it with dijon mustard on the side, as well as putting a little bit in the cheese sauce.
Easy method for white sauce - put milk, flour and butter in pan and whisk gently while it heats up and thickens. Guarenteed no lumps.

potteringdougal2005's picture
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As Katyrouth did not bother pre cooking, just put it all in dish and poured the sauce over. Cooked it for 30-45 min in oven. Put in quatered shallots and chunky pieces of carrot. No potatoes mixed in veg but only on top as layer. Also only used half the amount of cheese as watching the weight. Was lovely. Ideal if you have veg that needs using up. I think you could also get away with using a bit less fat for the sauce to make it a bit healthier. Yummy!

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