It doesn't get much more comforting than a cheesy, potato topped pie, and this one is packed with vegetables. This vegetable pie is a delicious mixture of crunchy and colourful vegetables, and leafy greens in a creamy homemade cheese sauce and topped with silky mashed potatoes. A great way to get the whole family to eat more vegetables.
If you struggle to get your family to eat more vegetables, then this recipe is an easy way to do it. 7 different vegetables go in to this vegetable pie and it is easy to adapt too, making it a great way to use up whatever is in your fridge and reduce food waste.
Why you will love it
- A great way to eat more vegetables - We can all struggle to get enough vegetables in our diet sometimes (especially for the kids), so this is an easy and delicious way to have a veggie boost.
- Ready in 45 minutes - Whilst this isn't the quickest recipe, for a comforting pie it is very simple to make.
- Comfort food with a healthy twist - We love hearty comfort food, but this is a nutritious option with all the vegetables.
- Easy to adapt - There are SO many different ways you can make this vegetable pie and it's a great way to use up whatever you have. We have given lots of variation ideas below.
- Kids love it - Would you believe that kids actually LOVE this! Even with 7 vegetables in it. It must be the cheesy mash on top.
- Freezes well - This vegetable pie freezes an reheats really well, so it's great for batch cooking and storing in the freezer for busy days.
- Vegetables - We used a mixture of cauliflower, broccoli, leeks, mushrooms, kale, carrots and sweetcorn. You can use your favourite vegetables though, and we have includes some that work well below.
- Cheese sauce - This is just a basic white sauce made of flour, butter and milk, with cheese melted in to it. You can use our Easy Cheddar Cheese Sauce recipe.
- Mashed potatoes - Creamy and silky mashed potatoes are what we have topped this pie with. We have provided our mashed potato recipe, but feel free to use your favourite mash recipe.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Heat some oil in a large pan and then add the chopped up vegetables. Gently cook on low for 10 minutes until softened.
Two: Meanwhile, make the cheese sauce by putting the flour, butter and milk into a saucepan and cooking on a medium heat, whilst continuously whisking. Everything will melt and thicken. Whisk in the cheese until it melts and stir in the mustard.
Three: Make your mashed potato at this point too.
Four: Stir the cheese sauce into the vegetables.
Five: Put the cheesy vegetable mixture in to baking dish and top with the mashed potato and put in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes until the mash starts to crisp up.
What vegetables to use
The great thing about this recipe is how easy it is to adapt. Use your favourite vegetables, or add in the ones you want your family to eat more of as the cheesy sauce makes them more enjoyable. My kids aren't a huge fan of kale, but they had no idea it was in this.
This is also a good way to clear out your fridge and use whatever you have that needs using. Here are some of our favourite vegetables to add to the pie:
- Courgette (zucchini)
- Aubergine (eggplant)
- Green beans
- Bell pepper
The cheese sauce is what makes this a super comforting dish, but it tastes far more indulgent than it actually is. We have made a simple white sauce, made with flour, butter and milk and then melted some strong cheddar in to it and a little bit of mustard for extra flavour - find the full cheese sauce recipe here. You could add some dried herbs too if you like.
The topping of a pie really is a personal preference. Some people love mashed potato topping, and some people prefer pastry topping. We prefer mash, but it's a tough call.
If you prefer a pastry pie topping, then the easiest way to do that is to add a sheet of puff pastry to the top of the pie, tucking in all the edges and baking it until the top gets crispy. You could then serve it with some mashed potato on the side, so you get the best of both worlds.
What to serve with Vegetable Pie
These cheesy vegetable pie really does have it all in one dish. It has vegetables, protein and carbs on top. However, if you wanted to serve it up with some side dishes, then we have some suggestions for you:
- Baked Onion Rings
- Air Fryer Carrots
- Slow Cooker Green Beans
- Balsamic and Garlic Roasted Cauliflower
- Air Fryer Broccoli
- Roasted Lemon Asparagus
- Roasted Garlic and Herb Mushrooms
- Spanish Olives
- Roasted Cherry Tomatoes
Frequently Asked Questions
Yes, if you prefer a pastry top to your pie, rather than mash potato, then you can add a sheet of puff pastry on top of the cheesy vegetable mixture before putting it in the oven.
Yes, this is a great recipe to batch cook and freeze. Wait for it to cool and then portion it out in to freezable containers and it will keep in the freezer for up to 3 months. Defrost at room temperature and then you can reheat it in the microwave for 2-3 minutes until heated through.
Well, it already has protein in it from the vegetables and cheese sauce. However, if you want to give it a protein boost, but still keep it vegetarian then you can add a can of cannellini beans or chickpeas to the mixture.
This is a delicious meat free meal, and it really isn't missing meat. However, if you want to add some meat, then you could mix in some leftovers shredded roast chicken, or even some cooked chopped up sausages. Veggie sausages would work well here too.
Yes, you can prepare this pie ahead of time. You can make the filling the day before and then store it in the fridge until you are ready to use it. Then bring it to room temperature and top with mashed potatoes and put in the oven.
Yes, if you use gluten free flour and make sure there is no cross contamination, then this is a delicious gluten free vegetable pie.
• Try not to over cook the vegetables, as it's nice for them to still have a little bit of bite to them.
• You can use any vegetables in this recipe, just try to make sure that it is all chopped up the same size, so that it cooks evenly.
• You can swap the mashed potato for a puff pastry topping if you prefer.
• Give this dish a protein boost by adding a can of cannellini beans or chickpeas.
More vegetarian recipes
Cheesy Vegetable Pie
- 1 tablespoon Olive oil
- 8 Mushrooms
- 3 Carrot
- 160 g (1 cups) Sweetcorn - (drained weight)
- 2 Leek
- 1 head Broccoli
- 0.5 head Cauliflower
- 120 g (2 cups) Kale
- 500 ml (2 cups) Whole milk
- 4 tablespoon Plain flour
- 50 g (0.25 cups) Butter
- 1 tablespoon Mustard
- 100 g (0.75 cups) Cheddar cheese - grated
- 6 portion Mashed potato
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 1 tablespoon Olive oil in a large pan and then add 8 Mushrooms, 3 Carrot, 2 Leek, 1 head Broccoli 0.5 head Cauliflower160 g Sweetcorn and 120 g Kale. Gently cook on low for 10 minutes until softened.
- Meanwhile, make the cheese sauce by putting 500 ml Whole milk, 4 tablespoon Plain flour and 50 g Butter into a saucepan and cooking on a medium heat, whilst continuously whisking. Everything will melt and thicken. Whisk in 100 g Cheddar cheese until it melts and stir in 1 tablespoon Mustard.
- Stir the cheese sauce into the vegetables.
- Put the cheesy vegetable mixture into baking dish and top with the mashed potato and put into the oven for 35-40 minutes until the mash starts to crisp up.
- Try not to over cook the vegetables, as it's nice for them to still have a little bit of bite to them.
- You can use any vegetables in this recipe, just try to make sure that it is all chopped up the same size, so that it cooks evenly.
- You can swap the mashed potato for a puff pastry topping if you prefer.
- Give this dish a protein boost by adding a can of cannellini beans or chickpeas.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.