VEGETABLE PIE
This recipe is very loosely based on one I found in "Popular Potato Recipes" published by Murdoch Books, but includes every shortcut I could invent (and a few extra ingredients like mushrooms, zucchini and two types of cheese)! This is a good year-round recipe because you can eat it hot or cold. Leftovers microwave OK, too. You can blind bake the pastry if you like, but it's always turned out well just putting the filling straight in.
Provided by Ozchef
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- Gently sauté onion in butter in small pan for 2 minutes.
- Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
- Lightly brush pie dish with oil or melted butter.
- Place pastry sheet into pie dish and trim edges.
- Spread mashed potato over pastry.
- Season with salt and pepper.
- Top with spinach mixture, mushrooms and tomatoes.
- Sprinkle with combined cheeses.
- Brush pastry border with milk.
- Bake for 25- 30 minutes.
- If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
- Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.
Nutrition Facts : Calories 620.9, Fat 38.8, SaturatedFat 15.3, Cholesterol 45.8, Sodium 725, Carbohydrate 53.7, Fiber 4.8, Sugar 5.9, Protein 16.6
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Maazi Pathan
[email protected]This pie was a hit at our family dinner. Everyone loved it!
Debra Cross
[email protected]This was a great recipe! The pie was easy to make and turned out delicious. The crust was flaky and the filling was flavorful. I would definitely make it again.
sanjida sohi
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and flaky, and the filling was creamy and flavorful. My family loved it!
Huzaifa Salman
[email protected]This pie was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely make it again.
MD Ashik rohman
[email protected]I'm not a big fan of vegetable pies, but this one was pretty good. The crust was crispy and the filling was flavorful. I would definitely make it again.
Isabella Fink
[email protected]This pie was a lot of work, but it was worth it. The crust was flaky and the filling was flavorful. I would definitely make it again for a special occasion.
Jamil ahmad Jamil ahmad
[email protected]The crust was a little too thick for my liking, but the filling was delicious.
Isei Sayir
[email protected]This pie was a little bland for my taste. I think I would add more herbs and spices next time.
Muzammil yousaf
[email protected]I've made this pie several times and it's always a hit. The crust is always flaky and the filling is creamy and flavorful. I like to add some extra cheese to the top before baking.
Lauren Dickson
[email protected]This was a delicious and easy-to-make pie. I used a mix of frozen and fresh vegetables, and it turned out great. The crust was flaky and the filling was flavorful.
Fhakrul Islam
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was golden brown and flaky, and the filling was creamy and flavorful. My family loved it!
Emem Simeon
[email protected]This pie was easy to make and turned out great! I used a store-bought pie crust to save time, and the filling came together quickly. The vegetables were tender and flavorful, and the sauce was creamy and rich.
Tenille Squally
[email protected]I'm not a big fan of vegetable pies, but this one was surprisingly good. The crust was crispy and the filling was packed with flavor. I especially liked the addition of the peas and carrots.
Joseph Etheridge
[email protected]This vegetable pie was a hit at our family dinner! The flaky crust and flavorful filling were a perfect combination. I added some extra cheese to the top, and it was gooey and delicious. Will definitely be making this again.