Winter Vegetable Pie Recipe
Introduction
This winter vegetable pie is a hearty and comforting dish, perfect for chilly evenings. Packed with seasonal vegetables and topped with creamy mashed potatoes, it offers a delicious balance of flavors and textures that will satisfy the whole family.
Ingredients
- 2 tbsp olive oil
- 2 onions, sliced
- 1 tbsp flour
- 300g (about 2 large) carrots, cut into small batons
- ½ cauliflower, broken into small florets
- 4 garlic cloves, finely sliced
- 1 rosemary sprig, leaves finely chopped
- 400g can chopped tomatoes
- 200g frozen peas
- 900g potatoes, cut into chunks
- up to 200ml/7fl oz milk
Instructions
- Step 1: Heat 1 tablespoon of the olive oil in a flameproof dish over medium heat. Add the sliced onions and cook for 10 minutes until softened. Stir in the flour and cook for another 2 minutes.
- Step 2: Add the carrots, cauliflower florets, garlic, and chopped rosemary. Cook for 5 minutes, stirring regularly, until the vegetables begin to soften.
- Step 3: Pour the chopped tomatoes and a canful of water into the vegetables. Cover with a lid and simmer for 10 minutes. Remove the lid and cook for another 10 to 15 minutes until the sauce thickens and vegetables are tender.
- Step 4: Season the vegetable mixture to taste, stir in the frozen peas, and cook for 1 more minute.
- Step 5: Meanwhile, boil the potatoes for 10 to 15 minutes until tender. Drain and return them to the saucepan. Mash the potatoes, stirring in enough milk to achieve a fairly soft consistency. Add the remaining olive oil and season well.
- Step 6: Preheat the grill. Spoon the hot vegetable mixture into a pie dish and top with the mashed potatoes. Lightly drag a fork over the surface of the mash.
- Step 7: Place the pie under the grill for a few minutes until the mashed potato topping is crisp and golden brown. Serve hot.
Tips & Variations
- For a richer mash, you can substitute the olive oil with butter or add a little grated cheese on top before grilling for extra flavor.
- Feel free to swap the cauliflower for other winter vegetables like parsnips or turnips depending on what you have available.
- To add protein, stir in cooked lentils or beans to the vegetable filling before topping with mash.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) until warmed through to keep the topping crisp. Avoid microwaving to prevent the mash from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this pie in advance?
Yes, you can prepare the vegetable filling and mashed potatoes separately and store them in the fridge. Assemble and grill the pie just before serving to keep the topping fresh and crisp.
Can I freeze the winter vegetable pie?
This pie freezes well if you assemble it before grilling. Wrap tightly in foil or place in a freezer-safe container and freeze for up to 2 months. Reheat from frozen in the oven, increasing the cooking time until piping hot.
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Winter Vegetable Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and hearty Winter Vegetable Pie featuring a rich tomato-based vegetable filling topped with creamy mashed potatoes, perfect for a cozy meal during colder months.
Ingredients
Vegetable Filling
- 2 tbsp olive oil
- 2 onions, sliced
- 1 tbsp flour
- 300g (about 2 large) carrots, cut into small batons
- ½ cauliflower, broken into small florets
- 4 garlic cloves, finely sliced
- 1 rosemary sprig, leaves finely chopped
- 400g can chopped tomatoes
- 1 can water (same size as tomatoes)
- 200g frozen peas
- Salt and pepper, to season
Mashed Potato Topping
- 900g potatoes, cut into chunks
- Up to 200ml (7 fl oz) milk
- 1 tbsp olive oil
- Salt and pepper, to season
Instructions
- Cook the onions: Heat 1 tablespoon of olive oil in a flameproof dish over medium heat. Add the sliced onions and cook for 10 minutes until softened, stirring occasionally.
- Add flour and vegetables: Stir in 1 tablespoon of flour and cook for a further 2 minutes to remove the raw taste. Then add the carrots, cauliflower florets, sliced garlic, and chopped rosemary leaves. Cook for 5 minutes, stirring regularly until the vegetables begin to soften.
- Add tomatoes and simmer: Pour in the canned chopped tomatoes along with a can of water. Cover the dish with a lid and simmer for 10 minutes, allowing the flavors to meld and the vegetables to cook through.
- Reduce and thicken sauce: Remove the lid and continue cooking for another 10-15 minutes. This will allow the sauce to thicken and the vegetables to become tender. Season with salt and pepper to taste.
- Add peas: Stir in the frozen peas and cook for 1 more minute until heated through. Remove from heat.
- Prepare mashed potatoes: Meanwhile, boil the potato chunks in salted water for 10-15 minutes until tender. Drain well and return potatoes to the saucepan. Mash until smooth, adding milk gradually to reach a fairly soft and creamy consistency. Stir in the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Assemble and grill: Preheat the grill. Spoon the hot vegetable mixture into a pie dish evenly. Spread the mashed potatoes on top and lightly drag a fork over the surface to create texture. Place the pie under the grill for a few minutes until the mashed potato topping is crisp and golden brown.
Notes
- Use a flameproof dish or an ovenproof skillet for the vegetable cooking stage.
- Adjust milk quantity to get the desired consistency for the mashed potatoes.
- For a richer flavor, you can add a knob of butter to the mash instead of olive oil, but this changes the nutrition profile.
- The dish is vegetarian and can be made vegan by ensuring the milk used is plant-based.
- Serve hot as a main course or alongside a simple salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: British
Keywords: Winter vegetable pie, vegetarian pie, mashed potato topping, comforting winter meal, vegetable casserole pie
