Creamy Vegetable Pie

    55 min

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

    55 people made this

    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 in English (14)


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


    Made this with a few modifications. I used two parsnips (one big, one small), three skinny carrots and one huge sweet potato. I sliced and cubed them to relatively the same size and let boil for 15 minutes to be sure they were cooked through. I downsized the mushrooms to about a cup (fiancé isn't a big fan of the 'shrooms) and used "mignon" leeks (pre-packaged leeks that are already trimmed down to the white) which I thinly sliced. Sautéed in butter-flavoured margarine; added the flour and cooked until almost brown (I was afraid it would burn if I let it get brown) and poured in a cup of water/a tablespoon of chicken soup base as well as half a cup of white wine/a tablespoon of chicken soup base. Whisked it all in and let it thicken. Tossed in the other vegetables and coated them in the sauce. I used a 9-inch deep dish pie pan (it's the only pie pan I own). I used a little less baking mix simply because my pan was smaller than the one used by the recipe submitter. I did not scoop the mixture over the vegetables; I instead poured it all over the top and spread it as thin as possible leaving a few spots uncovered to let the steam seep out of the pie. I like that this savoury pie is almost crust-less, with just a light biscuit-like topping (saving on calories!). I thought making little “blind spots” to let the steam seep out of the pie would work, however it didn’t as there is some leakage. Oh well, that’s my mistake and gives me a reason to clean the oven, lol!  -  06 Jul 2009  (Review from Allrecipes US | Canada)


    I had my eye on another, more complicated veggie pot pie recipe, but I'm so glad I went with this one! I used a few different vegetables and added some green beans for color, but you could do any vegetable combination and this would work. The parsnips, however, add a really nice flavor to the mix. I have an abundance of parsley, so I used that instead of thyme, adding it to the roux as well as the biscuit mix. Since I'm stubborn and try to make everything from scratch, I just used a standard drop biscuit dough, using half whole wheat, half all purpose flour. No matter what changes or substitutions you make, this is a comfort food recipe to follow.  -  11 Dec 2009  (Review from Allrecipes US | Canada)