Mash Topped Vegetable Pie (Veggie and Vegan Options)

A simple pie of vegetables in a cheese sauce topped with mashed potato. Comfort food at it's best. Vegetarian and vegan options.

Comforting Pies

It's getting cooler up here in Scotland, so salads are being pushed aside in favour of more comforting dishes like this mashed potato topped vegetable pie.

I do love a comforting pie and it seems like you do too as my pies are all really popular.

If you haven't seen my other pies, check out my Vegan Lentil Shepherd's Pie which is also topped with mashed potato; my Cottage Vegetable Pie which is a bit like a veggie shepherd's pie but has a lot of vegetables in it and my Cheesey Vegetable Pie which is also vegetables in cheese sauce, but topped with golden, crispy pastry.

also try - Vegan Mash Topped Chilli Pie

Family Recipe

This isn't one of my best photos, but it's a great family dish.

A mixture of vegetables in a creamy sauce topped with mashed potato and baked until the surface of the mash is crisp and golden and the sauce is bubbling.

We all love the crispy bits on a bake like this, don't we?

This pie is frugal, it's comforting, it's filling and we all really enjoyed it.

I made two versions of this dish, a veggie one for Cooper and I with a mature cheddar cheese sauce and one with a vegan cheese sauce for Graham.

Blender Cheese Sauce

I made the cheese sauce for this pie (both a vegan and a vegetarian sauce) in my power blender.

Did you know you can make a cheese sauce in a blender?

I was inspired to make sauce in my Optimum 9400 blender after seeing a blender white sauce over at The Crafty Larder.

The blender sauce was a little thinner than usual, but it was silky smooth and so quick to make.

I'll definitely be making cheese sauce this way again. Of course if you don't have a powerful blender like mine, you can whisk the sauce in a pot the traditional way.

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Frugal Recipe

You can use any vegetables you have languishing in the fridge or freezer or simply choose your favourite veg.

This is a really frugal recipe that doesn't break the bank.

It's also a great way of getting your 5 a day in one meal. I think we all need to try and eat more vegetables than we currently do. Don't you?

I do hope you try this recipe and enjoy it as much as we did.

Mash Topped Vegetable Pie 

Nutrients

This pie is a real comfort dish and although it has a cheesey comforting sauce, which contains fat, it isn't too calorific and because it has so many vegetables it can still be seen as a reasonably healthy dish.

There are 524 calories in 6 portions and 786 calories in 4 large portions.

The pie is high in potassium, vitamin D and iron and a good source of calcium.

Mash Topped Vegetable Pie

Yield: serves 4-6

Author: Jacqueline Meldrum

prep time: 15 Mcook time: 40 Mtotal time: 55 M

A comforting and economical family pie of vegetables in a creamy sauce topped with mashed potato and baked until golden.

ingredients:

• 4 carrots, sliced thickly
• 1 cauliflower, cut into florets and then halved
• 340g  tin/2 cups  sweetcorn
• 1kg potatoes, peeled and quartered
• 5 tbsp olive oil (for the mash)
• 2 tsp olive oil (for the mushrooms)
• 4 large flat mushrooms, sliced
• 60g butter (dairy free spread) for the sauce
• 7 tbsp plain flour
• 300ml milk (unsweetened soy milk)
• 120g mature cheddar grated (vegan cheddar & vegan parmesan)
• ½ tsp English mustard powder (optional)
• a good grinding of salt and pepper

instructions:

How to cook Mash Topped Vegetable Pie

1. Preheat the oven to 220c/fan 200c/gas mark 7
2. Steam or boil the cauliflower and carrots until just tender, drain and set aside.
3. Steam or boil the potatoes until soft, mash with olive oil and season with salt and pepper.
4. Gently fry the mushrooms in the olive oil, season these too.
5. While the vegetables are cooking, make your cheese or dairy free sauce. Either whizz in a high power blender for a few minutes, then leave to thicken or whisk over a low heat in a pot until smooth and thick.
6. Mix together the cooked vegetables and corn and coat in the sauce, then pour into an ovenproof dish and top with the mashed potato. 
7. Bake for 20 to 25 minutes until golden and bubbling.
8. Serve with crusty bread or garlic bread.
9. Enjoy!

NOTES:

I have added vegan parmesan to the ingredient list as vegan cheddar can be quite mild, so the parmesan adds extra flavour.

You can also add veggie parmesan to the vegetarian cheese sauce if you want more of a punch of flavour.

Calories
542

Fat (grams)
24

Sat. Fat (grams)
9

Carbs (grams)
61

Sugar (grams)
9

Protein (grams)
18

pie, vegan pie, vegetable pie, vegetarian pie, mash topped pie, mash topped vegetable pie, vegetables, cheese sauce, blender cheese sauce

dinner

British, vegan, vegetarian

Created using The Recipes Generator

Comforting Recipes for Cold Days

• Black Bean Quinoa Chilli - Food to Glow (vegan)
• Weeknight Tikka Masala - Amuse Your Bouche (veggie)
• Root Vegetable and Red Lentil Dhal- Utterly Scrummy Food for Families (vegan)
• Cuban Beer-Infused Black Beans - Green Gourmet Giraffe (vegan)

• Mushroom and Tempeh Gumbo - Fat Free Vegan (vegan)
• Hearty Chickpea and Sweet Potato Stew - Tinned Tomatoes (vegan) 
• Spiced vegetable biryani - BBC Food

Disclosure: I mentioned my power blender in this post. I've been using it for 6 years now and love it. I do work with Froothie, but I was not expected to write a positive review and comments are my own.