Vickys Creamy Vegetable Pie Recipe

Name: Vickys Creamy Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, trimmed and chopped; 4 carrots, peeled and chopped; 150 grams green beans, trimmed and chopped; 150 grams peas; 150 grams sweetcorn; 1/2 head broccoli cut into small florets; 2 tbsp corn flour; 450 ml rice milk, oat milk etc; 2 kg potatoes, peeled and quartered; 1 bunch chives; 1 extra milk & butter for the mashed potatoes; 1 tsp vegetable or chicken bouillon; 1 tbsp dairy-free spread/butter

Servings: persons

1 leek, trimmed and chopped
4 carrots, peeled and chopped
150 grams green beans, trimmed and chopped
150 grams peas
150 grams sweetcorn
1/2 head broccoli cut into small florets
2 tbsp corn flour
450 ml rice milk, oat milk etc
2 kg potatoes, peeled and quartered
1 bunch chives
1 extra milk & butter for the mashed potatoes
1 tsp vegetable or chicken bouillon
1 tbsp dairy-free spread/butter

1
Put the potatoes in a large pan, cover with water and bring to the boil.
2
Once boiling turn down to a simmer until soft, around 25 minutes.
3
While that's happening, prepare the veg and sauce
4
Melt the butter in another pan, add the chopped vegetables and bouillon and cook until slightly softened, 5-10 minutes, stirring regularly.
5
Add the flour and stir in well
6
Gradually add the milk, stirring all the time until a nice thick sauce is formed around the veggies (you can add more milk if it's too thick or more flour mixed with a little milk first if its too thin).
7
Taste to see if you'd like more bouillon added or other seasonings, season with salt and pepper and place in a large ovenproof dish
8
Once the potatoes are cooked, drain them and mash with some butter, milk and salt & pepper to taste.
9
Snip the chives into the mash with a pair of kitchen scissors, mix in and then spread the mash evenly on top of your vegetables & sauce
10
Place in a preheated oven at gas 6 / 200C / 400F for about 20 minutes or until browned as much as you like
11
This is a really versatile dish, you can add anything you like.
12
Chunks of chicken & bacon are good, even a fish mix such as salmon and white fish with some smoked added in.
13
Add some herbs & spices, make the sauce cheesy, leave it plain, the choice is yours!
14
Good base recipe

1013

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 leek, trimmed and chopped, 4 carrots, peeled and chopped, 150 grams green beans, trimmed and chopped, 150 grams peas, and more.

Yes, Vickys Creamy 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.

That's it — enjoy your meal!

Vickys Creamy Vegetable Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions