Vegetable Pie Recipe

Name: Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. potatoes; 1 small cauliflower; 1 small stem celery; 1 small carrot; 1 small parsnip; 1 small onion; 1 small turnip; 1 heaping Tbsp. whole wheat flour; 1 oz. butter; 1 c. milk; salt and pepper

Servings: persons

1 lb. potatoes
1 small cauliflower
1 small stem celery
1 small carrot
1 small parsnip
1 small onion
1 small turnip
1 heaping Tbsp. whole wheat flour
1 oz. butter
1 c. milk
salt and pepper

1
Boil potatoes and mash well with butter.
2
Line a buttered pie dish with potatoes.
3
Boil onion 5 minutes and add rest of vegetables.
4
Cook until just tender.
5
Drain well.
6
Meanwhile, make a white sauce.
7
Melt 1/4 cup butter; stir in 1/4 cup flour and add 1 cup milk gradually and stir until boiling.
8
Place 1/2 vegetables in prepared pie dish.
9
Add salt and pepper, a layer of sauce, more vegetables, salt and pepper and sauce again.
10
Cover with remaining potatoes.
11
Smooth off sides and bake at 350u00b0 until brown.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. potatoes, 1 small cauliflower, 1 small stem celery, 1 small carrot, and more.

Yes, Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Pie

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