Creamy Vegetable Pie

A comforting crowd-pleaser which will be sure to fill bellies. It’s full of all kinds of veggies and creamy goodness and covered with a light puff pastry. Now don’t worry, you don’t need to spend your time making the puff pastry – you can easily buy ready-rolled pastry from most supermarkets – it’s usually next to the butter! You can also buy it frozen, just ensure you take it out of the freezer about an hour or so before you need to use it!

What I also love about this vegetable pie are the individual dishes they are served in. Yes of course you can make one large pie, but why not prepare an individual dish for your guests so no-one has to fight over who has the bigger piece. My dishes are from Bialetti, and are the perfect size for 1 person but you can no doubt find something similar in any good kitchen shop.

Make your vegetable pie ahead of time and simply put them in the oven when you’re almost ready to eat. Be patient and wait for the pastry to turn golden all over, that way you have the crispiest of pastries. Serve with broccoli, green beans, or as we do here, with baked beans! Alternatively, you can remove the potatoes from the pie and serve with mash.

Serves: 6

Prep time: 15 minutes Cook time: 1 hour 10 minutes Total time: 1 hour 25 minutes

Ingredients 50g Unsalted butter 2-3 Celery stalks, diced 2 Medium Carrots, diced 1 Red onion, diced 3 Garlic cloves, finely chopped 110g Red pepper, diced 160g Aubergine, diced 140g Pumpkin, diced 215g Potato, diced 300g Mushrooms, quartered 250g Spinach, rinsed 3 Tbsp Plain flour 375ml Vegetable stock 250ml Milk + extra for pastry wash 150g Frozen peas Small Handful Parsley, roughly chopped 1 Tbsp Oregano 1 Tsp Thyme 1 Tbsp Olive oil Salt Pepper 2 sheets Ready-rolled puff pastry


  1. Preheat the oven to 220℃/ 200℃ Fan. In a large frying pan, melt the butter and add the olive oil on medium heat (the olive oil stops the butter burning). Add celery, carrots and onions and fry for 7-8 minutes until the onions are almost translucent. Add the garlic and fry for another minute until fragrant.

  2. Add the red pepper, aubergine, pumpkin and potato, season with oregano, thyme, a little salt and pepper and fry for a further 10 minutes, stirring occasionally.

  3. Add the spinach and place a lid on the saucepan to allow the spinach to wilt – 3-5 minutes. Stir occasionally.

  4. Add the flour, stir to coat all the veggies and cook for a couple minutes before slowly adding the vegetable stock and milk, stirring continuously to form a smooth gravy. Allow to simmer and thicken for around 5-6 minutes, before stirring in the peas and parsley.

  5. Fill six 13cmx10cm oven proof dishes with the creamy veggie mix, cut the puff pastry so it covers the top, trimming off any excess. Use a fork to seal the edges and then use a knife to create small slits across the pastry. Lightly brush the pastry with milk, place on a baking tray and bake in the oven for 30 minutes or until the pastry turns golden.

  6. Serve with broccoli, cavolo nero or even baked beans!


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© 2021 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹