Vegetable Pie Recipe

Name: Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 11 ounces shortcrust pastry; 1 lb sweet potato, chopped; ½ cup skim milk; 4 ounces part-skim ricotta cheese, drained; 10 ounces carrots, chopped; 6 ounces cauliflower, chopped; 4 ounces green beans; 1 red pepper, chopped; 3 tablespoons chives, chopped; 1 tablespoon ginger, finely grated; 2 ounces fat-free parmesan cheese

Servings: persons

11 ounces shortcrust pastry
1 lb sweet potato, chopped
½ cup skim milk
4 ounces part-skim ricotta cheese, drained
10 ounces carrots, chopped
6 ounces cauliflower, chopped
4 ounces green beans
1 red pepper, chopped
3 tablespoons chives, chopped
1 tablespoon ginger, finely grated
2 ounces fat-free parmesan cheese

1
roll out pastry and use to line 6 one cup capacity pie dishes.
2
boil, steam or microwave sweet potatoes until soft.
3
crain and place in bowl, add milk and mash.
4
stir in ricotta.
5
boil, steam or microwave carrots until soft.
6
add to sweet potatoes.
7
add cauliflower, beans, red pepper, chives, and ginger and stir to combine.
8
dived vegetable mixture between pastry cases, sprinkle with parmesan and bake 400 for 30 min or until pastry is golden and filling cooked.

No nutrition data on file — estimate from the ingredient list.

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: 11 ounces shortcrust pastry, 1 lb sweet potato, chopped, ½ cup skim milk, 4 ounces part-skim ricotta cheese, drained, 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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