Veggie Easter Pie

Veggie Easter Pie

If you’re looking for a delicious vegetarian alternative for the big Easter meal this coming weekend then you could do no better than make this luscious creamy veggie pie. 

Easter is early this year and for many of us that means the weather can still be like a stubborn teenager; moody and frequently changeable and I think pie is the perfect comfort food. 

Made with a cheesy all in one bechamel and a ready made shortcrust pastry it really couldn’t be easier and you could make it today, freeze it and have it ready to bake on Sunday with very little fuss. 

And you know, I say it’s a veggie alternative but I would be more than happy to forgo the lamb and just eat this

I’m serving it with mushy peas because I love em and don’t forget this is mostly always about me! 

For the pie:

• 8 shallots – peeled and quartered
• 4 carrots – cut into large batons
• 4 medium potatoes  – roughly chopped
• roughly 100g kale – chopped
• olive oil and butter
• salt and pepper
• 2 garlic cloves – crushed
• fresh rosmary and thyme – chopped

You will need roughly 300g of shortcrust pastry.  If you want to make your own you’ll find my recipe hereyou’ll find my recipoe here, or you can buy some amazing stuff, I used the wonderful Roll ItRoll It ready made pastry.

Place a large pan (that has a lid) onto a medium heat and add some butter and olive oil. Add the onions and let them saute for about 4 minutes to get a little colour. Add the potatoes and carrots and stir well, allow them to saute together for another 5 minutes. Now stir in the garlic and fresh herbs.

Place the lid on, turn the heat down to its lowest and allow the whole lot to sweat for another 8 minutes until the vegetables begin to soften. You want them with a little bite. Now add the chopped kale and place the lid back on. I turn the heat off at this stage but allow the pan to sit on the hob whisky I make the cheesy white sauce.

 

For the white sauce:

• 500ml milk – I used skimmed (low fat)
• 25g plain flour
• 50g butter
• 100g garlic and herb cream cheese
• 1 teaspoon Dijon mustard
• 100g cheddar cheese – finely grated

Place all the ingredients apart from the cream cheese, into a saucepan on a medium heat and whisk with a balloon whisk until it begins to thicken. It can take between 3 -5 mins. Then let it gently cook for a further 3 mins stirring regularly. Whisk in the cream cheese, mustard and cheddar cheese.

Remove the lid of the vegetables and stir in the cheese sauce.

Pre-heat the oven to 180C (fan) / 356F

Now it’s time to build your pie. Butter a large pie dish and then line it with shortcrust pastry. Pour in the vegetables in the white sauce and then roll out another sheet of pastry, enough to cover the top. Seal and crimp the edges and brush the top with egg wash. Make a little hole in the top to allow steam to escape. Bake for 35-45 minutes until the pie is golden on top.

Allow the pie to sit for 5 minutes before serving. I served mine with mushy peas.

For more pie recipes, check these out on Dom in the Kitchen.check these out on Dom in the Kitchen.

Eat and of course, enjoy!