Green garden veg pie

Green garden veg pie

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(77 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, questions and tips

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16th Aug, 2010
nice easy yummy meal however i would put more cheese into the sauce, but that is just me! very nice :-)
12th Jul, 2010
never ever again
8th Jul, 2010
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.
21st Jun, 2010
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
20th May, 2010
Thanks for sharing. This is a really really good recipe. I replaced cauliflower for carrot, replaced peas for sweet corn. My bf likes it.
15th May, 2010
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.
13th May, 2010
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.
23rd Apr, 2010
7th Apr, 2010
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.
12th Dec, 2009
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.


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