Green garden veg pie

Green garden veg pie

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(76 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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27th Oct, 2009
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.
29th Sep, 2009
Very good but next time i'll use mashed potato.
25th Sep, 2009
Used spinach instead of cauliflower. Would add some spring onions as well next time but a really lovely dish.
22nd Sep, 2009
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.
17th Sep, 2009
We loved this recipe, you could use any combination of vegetables. Nice as a side dish with a Sunday roast.
14th Sep, 2009
This made a nice change. I also halved the amount of cheese and it was lovely.
13th Sep, 2009
Absolutely fantastic, a big hit all round. Agree potatoes better on top and adding veg such as courgettes makes it even better!
6th Sep, 2009
forgot the stars!!! defo a 5
6th Sep, 2009
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......
4th Sep, 2009
Great veggie dish, a real change from the bog standard cauliflower cheese (which is also delicious)!


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