Creamy Vegetable Pie

Creamy Vegetable Pie


17 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.

Isabella Riche

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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