I created this vegetable pie to make vegetables seem yummy to my young son. It is simple, versatile and all my vegetarian friends love it.
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2 small heads broccoli, cut into florets
10 button mushrooms, sliced
1 small carrot, sliced into rounds
1/2 white onion, chopped
125ml white wine
125ml water from the cooked broccoli
1 teaspoon salt
2 sheets shortcrust pastry
3 thin slices of Emmenthal cheese, cut into strips
1 mozzarella, cut into little pieces
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4.
In a saucepan, cook the mushrooms, carrot and onion in the white wine. Simmer till tender.
Drain the broccoli, cut them into little pieces and add them to the mushrooms, carrot and onion. Add the water that the broccoli was cooked in and the salt.
Roll out one sheet of pastry and lay it over a glass or ceramic pie dish. Cover with the vegetable mixture, then add the mozzarella and Emmenthal and mix slightly. Cover the pie with the other sheet of pastry and seal the edges.
Bake in the oven for around 40 minutes or until the pastry is golden.