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Vegetable Pie

October 24, 2013

Straight To Work

My mother was going to be arriving home earlier than I thought and I was not up to cooking.  I had to make food for mummy because she works very hard and she might have been hungry.  So I got off my backside and used what was in the kitchen to make a lovely warming, autumnal meal.  I made a vegetable pie with my own unique flavours and made extra creamy mash potatoes.   The pie is layered with many vegetables, a homemade cheese sauce and lovely mash potatoes.

This recipe was adapted from The Best of Sainsbury’s Vegetarian Cooking, (Reed International Books Limited, 1992).

Veggie Pie


1 tbsp vegetable oil, 4 carrots (peeled and chopped), 2 cups of frozen green peas, 2 cups of frozen green beans, 2 frozen spinach cubes, 2 tbsps tomato ketchup, 3 tsps Worcestershire sauce, 1 tsp hot pepper sauce, 15g butter, 15g plain flour, 150ml milk, 25g cheddar (grated), 500g potatoes (peeled and boiled), 70g soured cream.


1. Heat the vegetable oil in a saucepan over a medium heat.
2. Add the carrots, peas, green beans and spinach.
3. While the vegetables are cooking mix the ketchup and other sauces together before adding to the vegetables.
4. When the spinach has wilted remove from the heat. Stir occasionally.
5. Season the vegetables to taste before pouring into an oven proof dish.
6. In a small frying pan heat the butter on a low heat.
7. And the flour and keep mixing continuously.
8. Gradually add the milk.
9. When the milk thickens remove from the heat.
10. While stirring add the cheese.
11. When the sauce has formed pour over the vegetables.
12. Mash the potatoes in a bowl and add the soured cream.
13. When mixed well place the potato on top of the vegetables and sauce.
14. Smooth down using a spoon or knife.
15. Bake for 20 minutes at 180 degrees C.


From → Main Meals

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