Creamy Vegetable Pie

    Creamy Vegetable Pie


    18 people made this

    About this recipe: The perfect dish for the cold winter months. Vegetables are simmered in a thick sauce, then topped with scone batter and baked to perfection.

    Serves: 6 

    • 3 parsnips, peeled and cut into 1.25cm pieces
    • 3 carrots, peeled and cut into 1.25cm pieces
    • 1 sweet potato, peeled and cut into 1.25cm pieces
    • 50g butter
    • 140g sliced mushrooms
    • 90g chopped leeks
    • 3 tablespoons plain flour
    • 475ml vegetable stock
    • 1/8 teaspoon dried thyme
    • salt and ground black pepper to taste
    • 1/4 teaspoon hot pepper sauce
    • 275g plain scone baking mix
    • 175ml milk

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Place the parsnips, carrots and sweet potato into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
    3. Melt butter in a large frying pan over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable stock into the flour mixture. Stir in thyme, salt, pepper and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 26cm deep pie dish.
    4. To prepare topping, combine scone mix with milk in a bowl. Drop heaped tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pie in the preheated over until topping is golden brown, 18 to 20 minutes.

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    Reviews (1)


    Easy to make, good wintertime eating! - 06 Feb 2012

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