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
Scale
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
