Green garden veg pie

Green garden veg pie

  • 1
  • 2
  • 3
  • 4
  • 5
(75 ratings)

Prep: 15 mins Cook: 35 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

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

  • 2 tsp mustard powder
    Mustard

    Mustard

    muss-tard

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

  • 600ml milk

    Milk

    mill-k

    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
    Potato

    Potato

    po-tate-oh

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

  • 1 head broccoli, cut into little florets
    Broccoli

    Broccoli

    brok-o-lee

    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

    Flour

    fl-ow-er

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

  • 1 head cauliflower, cut into little florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
familychef
7th Apr, 2013
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
12th Mar, 2013
1.05
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
19th Feb, 2013
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
24th Sep, 2012
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
22nd Aug, 2012
2.05
Didn't really like this - and you need a massive pan!
f1chick
23rd Feb, 2012
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
30th Jan, 2012
4.05
Tasty dish and easy to make.
busymumof5
17th Nov, 2011
5.05
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
11th Nov, 2011
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
24th Aug, 2011
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.