Vegetable Pie

This one is a hit with even my non-vegetarian boyfriend - his response last night was actually "this is the best pie I have ever eaten!".


I just chuck in whatever veg are leftover in the fridge, last night it was capsicum, sweet potato, onion, broccoli and zucchini. The recipe is a Readers Digest one that I found here.


2 tablespoons butter
2 medium celery stalks, coarsely chopped
1 medium yellow onion, coarsely chopped
1 large carrot, peeled and cut into small chunks
1 small red capsicum, seeded and coarsely chopped
¾ teaspoon dried thyme
3 tablespoons plain flour
1 cup (250 ml) salt-reduced vegetable stock
1 cup (75 g) broccoli florets
1 cup (100 g) cauliflower florets
6 baby white onions or the bulbs of spring onions
60 g cheddar cheese, cut into small cubes
puff pastry


Melt butter in a large non-stick saucepan over medium heat. Add celery, onion, carrot, capsicum and thyme. Sauté until vegetables are tender, 10 minutes.

Stir in the flour until thoroughly combined. Stir in stock. Increase heat to medium-high. Add broccoli, cauliflower and spring onion. Bring to the boil. Lower heat and simmer, uncovered, 15 minutes. Remove pan from heat. (If making filling ahead, leave it to cool to room temperature. Cover and refrigerate.)

Preheat oven to 200°C. Spread the vegetable mixture in a 23 cm glass or ceramic pie plate. Top with cheddar. Cover with pastry. Place the plate on a baking tray.

Bake until pastry is golden and filling is bubbling, 25 to 30 minutes. Let stand 10 minutes before serving.