Serves 4
55 min
Mash-Topped Vegetable Pie
Recipe GLPRb3240b1a9eb5ad
A comforting vegetarian pie filled with tender carrots, cauliflower, mushrooms, and sweetcorn bound in a creamy cheese sauce, then topped with fluffy mashed potatoes and baked until golden. Easily adapted to vegan by using dairy-free spread and nutritional yeast instead of butter and cheddar.
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Ingredients
1 kg potatoes, peeled and quartered
4 carrots, sliced thickly
1 cauliflower, cut into florets and halved
4 large flat mushrooms, sliced
1 large tin sweetcorn, drained (about 330g)
60g butter or dairy-free spread
7 tbsp plain flour
300 ml milk or unsweetened soy milk
120g grated cheddar or 6 tbsp nutritional yeast
½ tsp English mustard powder
4 tsp olive oil, divided
Salt and pepper to taste
Directions
Preheat your oven to 220°C (fan 200°C, gas mark 7).
Place the carrots in a steamer or saucepan of boiling water and cook for 8–10 minutes. Add the cauliflower florets to the pan and continue cooking for another 4–5 minutes, until both vegetables are just tender. Drain and set aside.
In a separate pot of salted boiling water, cook the peeled and quartered potatoes for 12–15 minutes until completely soft and easily pierced with a fork. Drain well.
Heat 2 tsp of olive oil in a frying pan over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes until golden and tender. Season with salt and pepper, then set aside.
While the vegetables are cooking, prepare the sauce. Melt the butter in a saucepan over low heat, then stir in the flour to form a paste. Gradually whisk in the milk, stirring constantly to prevent lumps. Continue whisking over low heat for 5–7 minutes until the sauce is smooth and thickened. Remove from heat and stir in the grated cheddar (or nutritional yeast) and mustard powder until fully incorporated. Season with salt and pepper.
Mash the cooked potatoes with 2 tsp of olive oil and season generously with salt and pepper.
Combine the cooked carrots, cauliflower, mushrooms, and sweetcorn in a bowl. Pour the cheese sauce over and gently fold everything together until well coated. Pour the vegetable mixture into an ovenproof dish.
Spread the mashed potato evenly over the top of the vegetable filling, smoothing the surface with the back of a spoon.
Bake for 20–25 minutes until the potato topping is golden brown and the filling is bubbling at the edges.
Remove from the oven and let rest for 2–3 minutes. Serve hot with crusty bread, veggie sausages, or a simple salad.
