Veggie pie

    1 hour 30 min

    A mouthwatering-good vegetable pie.

    482 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 250g mushrooms
    • 1 clove garlic, minced
    • 2 large carrots, diced
    • 2 potatoes, peeled and diced
    • 2 sticks celery, sliced .5cm wide
    • 200g cauliflower florets
    • 100g fresh green beans, trimmed and snapped into 1cm pieces
    • 750ml vegetable stock
    • 1 teaspoon sea salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons cornflour
    • 2 tablespoons soy sauce
    • 1 recipe pastry for double-crust pie

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. Heat oil in a large frying pan or saucepan. Cook onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes and celery. Stir in cauliflower, green beans and vegetable stock. Bring to the boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
    3. In a small bowl, mix the cornflour, soy sauce and 60ml water until cornflour is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
    4. Roll out 1/2 of the pastry to line a pie dish or baking dish. Pour the filling into the pastry lined dish. Roll out remaining pastry, arrange over the filling, and seal and flute the edges.
    5. Bake in the preheated oven for 30 minutes, or until the pastry is browned.

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    Reviews in English (328)


    Made it healthier. it was healthy but i decided to make it even healthier in with school on 19th may 2010 everybody loved it xxx  -  18 May 2010


    it was good and delicios  -  18 May 2010


    loved it.  -  22 Mar 2010