Enjoy pastry without the waste(ry) and become a plastic-saving pie-oneer with our Vegetable Pie recipe.
Our kitchen elves have put this scrumptiously simple recipe together in honour of Great British Pie Week, an annual celebration of all things flaky, crusty, and full of gravy.
Jam-packed with veggies and stacked full of flavour, this is the ultimate comfort food, guaranteed to flake your dinner guests’ pastry. It’s also the perfect recipe to reduce food waste, as you can throw in as many veggies as you like, even those pesky parsnips you forgot about at the bottom of your fridge.
Go ahead, bake our day.
We’re here to fill pastry, not landfills, which is why our recipe consists of our very own farm-fresh, plastic-free veggies. The trick to reducing waste? Keep your eyes on the pies!
Here’s what you’ll need to get a slice of the action:
For the pastry:
For the filling:
- 1 tsp Olive/Rapeseed/Sunflower oil
- 2 cloves Garlic (Chopped/Finely sliced)
- 225g Carrots
- 225g Potato
- 350g Onions (2 medium)
- 225g Parsnips
- 225g Celeriac
- 15g Salted Butter
For the sauce:
This recipe serves four people. Still got leftover veggies? Why not try growing your own vegetables from scraps?
Whoever said pies were the windows to our souls wasn’t joking. Keep your pastry flaky, your bottoms crusty, and your bellies full, by following these easy steps:
- 1. The secret to a good short crust pastry is to keep all of the pastry ingredients as cold as possible while making the dough, and use your hands as little as possible.
- 2. Dice the butter into small pieces, and sieve the plain flour into a large bowl. Add the diced butter to the bowl and rub both together with your fingertips until it looks like breadcrumbs.
- 3. Evenly splash 2 tbsp water (30ml) onto the mix, and using a spatula fold it all together.
- 4. Empty onto a floured surface and gently knead until it forms a dough. Squeeze into a ball and press slightly flat. This will make it much easier to roll out later. Wrap the dough in non-metallic food wrap and place it in the fridge.
- 5. Peel and slice the onions
- 6. Gently melt the butter into a pan and add the onions. Continue to cook on a low heat, stirring every few minutes while you peel and dice the rest of the veg.
- 7. When the onions are soft and a deep golden brown (this usually takes 20-25 minutes), turn off the heat.
- 8. We’re going to saute the veg so it’s all a gentle golden brown colour. Add 1 tsp of cooking oil of your choice into a non-stick pan on a medium heat. Add the potatoes and (using a wooden spoon or spatula) stir while cooking for 10 minutes.
- 9. Add the carrots and celeriac and cook for a further 10 mins.
- 10. Add the parsnips and cook until all the vegetables are soft. For the last 2-3 minutes of cooking, add the chopped garlic and thyme.
- 11. For the sauce: Warm the stock a little (not boiling – ideally 60-80°C ). Gently melt the butter in a saucepan then remove from the heat. Stir in the flour until combined to a soft paste. Slowly whisk the warm stock into the flour/butter until smooth.
- 12. Bring to the pan to the boil, stirring continuously until thickened. Continue to simmer and stir for 4 minutes before stirring in the double cream and adding salt to taste.
- 13. Combine the caramelised onions, sauteed vegetables and sauce together and add to your pie dish.
- 14. Remove the pastry from the fridge, unwrap and put onto a floured surface. Using a floured rolling pin, roll it out to the size and shape of your pie dish with a small overlap.
- 15. Place the pastry lid onto the pie and brush the whole thing with a beaten egg.
- 16. Cook in a preheated oven at 200°C for 25-30 mins until golden brown.
Extra waste-reducing tip: Don’t worry about having pies bigger than your stomach, as once your dish is cooked, you can refrigerate or freeze the leftovers for lunch the next day.
Ready to try more recipes?
There’s plenty more waste-reducing meals to get sink your teeth into!