Green garden veg pie

Green garden veg pie

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(93 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


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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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22nd Mar, 2019
I made this and used English mustard as I had no mustard powder in. Used new potatoes cut into slices and also added carrots. I think the potatoes could have done with a couple more minutes. Really enjoyable and will make again.
26th Sep, 2018
A good recipe when you are not looking for a quick supper. I did this on a day when a lot of veg was nearly at sell by and I had time to mess about in the kitchen and make me feel good that a meal was prepared without any outlay other than was what was already in the fridge and cupboards Thanks to other comments which I took on board regarding being bland and mushy spuds so made a couple of changes. Our meat free day is Friday and as it was Wednesday and had 4 rashers of back bacon out of date, I chopped and sauteed those with 2 chopped leeks and added the cooking liquor to some butter to make the base sauce and continued with the sauce as per recipe method with a little garlic and grainy mustard. The veg (without potatoes) were cooked as per instructions adding chopped green beans then drained and left to dry in a colander. Next boiled the 0.5 cm potato slices which were cooked in 5 minutes so was pleased I didn't have mush and drained them. Put the untidy slices into the bottom of my dish and spread the veg, bacon and sauce mix over. Arranged nice potato slices on the top with a little grated cheese and cooked as per recipe. Very nice!
29th Jan, 2018
Can also be served to people who also eat animals.
2nd Jan, 2018
Tasty. I used several different chesses left over from the cheese board at Christmas and had this for meat free Monday New Years Day dinner. simple recipe but the veg needs a bit longer on to boil. I added mustard powder and mustard which made it a bit more interesting.
22nd Dec, 2016
Currently in the oven minus the potato topping. Good god what a faff! Firstly, you need a HUGE pan if you want to fit all the veg in one pan and then it's difficult to separate the potato (impossible in my case as it all went to mush). I make cheese sauce my own way so can't comment on that but if I was going to advise I'd say to put the potatoes separately and only for 5 minutes then do the other veg as per the above. There is also a tonne of veg here and not enough to cheese sauce... Either make more sauce (750ml) or make sure you get a small cauli and broccoli. Will comment on my overly complicated broccoli and cauliflower cheese once tasted!!
29th Apr, 2016
Made this for dinner as a use up the odds and ends of veg dish. Added carrots and green beans. I've always made cheese sauce the way the recipe states. I topped the pie with mash. Could add bacon which I might do next time. Kids were happy enough
jmalanga1981's picture
18th Oct, 2015
I tried this as an alternative to the normal boiled veg on the side to accompany a main meal. White sauce was a bit bland and needed a bit of a 'fettle' by adding grated nutmeg, salt and white pepper. Omitted the potatoes from the mix preferring to layer them on top of the bake instead which, combined with a thin layer of breadcrumbs and the remaining cheese, made a lovely crunchy top and a welcome change in texture. Used the cauliflower, peas and broccoli but decided to add carrots and courgette. Unfortunately the white sauce split a little bit during cooking and I am not sure as to whether this was due to an increased time in the oven (timing error) or due to the addition of the courgettes and carrots or even not par-boiling the potatoes. Nevertheless, with careful seasoning and timing this is a nice side dish which is relatively quick to make and a good way of using up any leftover vegetables. Perhaps combining the recipe with a pastry top (and bottom) with other ingredients might make this into a nice pie?
22nd Dec, 2016
Meh... Bland and cauli undercooked. I'd say from being in a pan with far too much other stuff. Went against my better judgement... Lesson learned just a shame it cost me a block of cheese :(
7th Feb, 2015
I had this as a main meal without meat and really enjoyed it, the sauce was lovely. I added leeks and garlic to the sauce and swapped peas for sweetcorn. Agree with other comments about the sauce, much easier to throw everything in. Might be nice with some pancetta/bacon thrown in for a non veggie alternative.
27th Oct, 2014
A very filling meal, although I added salmon chunks as my partner is (adamantly) non-veggie and I'm a part-time veggie. I had no problem with the sauce. I added wholegrain mustard instead of mustard powder and the complete dish was really tasty. Even my partner enjoyed it, and I have to basically force feed him anything that isn't meat!


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18th May, 2016
Pop a fish pie mix in with this to make it a little bigger and you have yourself a simple, tasty fish pie recipe too!
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