16 August 2014

Mash Topped Vegetable Pie (Veggie and Vegan Options)


It's getting cooler up here in Scotland, so salads are being pushed aside in favour of more comforting dishes.

blender cheese sauceThis 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. It's 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.

I was inspired to my sauce in my Optimum 9400 blender after seeing a blender white sauce over at The Crafty Larder. The sauce was a little thinner than usual, but it was silky smooth and so quick to make, so I'll be doing it 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.

You can use up whatever vegetables you have languishing in the fridge or freezer or simply choose your favourite veg. It's a great way of getting your 5 a day.

print recipe
creamy vegetable pie
Mash Topped Vegetable Pie
A comforting and economical family pie of vegetables in a creamy sauce topped with mashed potato and baked until golden. To make it vegan substitute the dairy with the suggestions in brackets.
Ingredients
  • 4 carrots, sliced thickly
  • 1 cauliflower, cut into florets and then halved
  • 1 large tin sweetcorn, drained
  • 1kg potatoes, peeled and quartered
  • 5 tbsp olive oil (for the mash)
  • a good grinding of salt and pepper
  • 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 cheddar grated (6 tbsp nutritional yeast)
  • ½ tsp English mustard powder
  • a good grinding of salt and pepper
Instructions
1. Preheat the oven to 220c/fan 200c/gas mark 72. 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 vegetables and coat in the sauce, then pour into an ovenproof dish and top with the mashed potato. Bake for 20 to 25 minutes until golden and bubbling.7. Serve with veggie sausages or crusty bread and butter (or dairy free spread).8. Enjoy!
Details
Total time:
Yield: Serves 4-6



Here are a few more comforting recipes for those cooler days:

---------------------------------------------------------------------------------------------------------

For more delicious veggie and vegan recipes and chat, remember to follow Tinned Tomatoes on:

Facebook
Twitter
Google+
Instagram
Pinterest

Follow on Bloglovin

28 comments:

  1. oooh, I really like the inclusion of sweetcorn in this, I often get stumped with the same veggies in my pies but never use sweetcorn, that's lovely... so glad we're approaching pie weather!

    ReplyDelete
    Replies
    1. Cooper loves sweetcorn so we do tend to include it a lot. but it is actually great for little bursts of sweetness.

      Delete
  2. Looks for hearty and comforting Jac! Like Dom, I'm liking the fact we are approaching pie weather. And Iike the idea of the sauce. Another great use for the Optimum 9400!

    ReplyDelete
    Replies
    1. I'd rather keep the heat of summer for another month or two. The cold weather approaching just makes me sad.

      Delete
  3. Love how you;ve made the sauce in the blender. Must give that a go. I have a quick method but this looks even quicker which is always good on a weekday!

    ReplyDelete
    Replies
    1. I know, It's super quick, so ideal for weeknights.

      Delete
  4. The past few days have been very disappointing weatherise. Usually we are still in short sleeves but today I contemplated wearing gloves! (I'm a southern US softy though). But the consolation is yummy, comfort dishes like this family-frienly pie. Like Dom I don't think to use sweetcorn this way but it is a great idea. I can't digest corn but I could keep a corner a corn-free zone just for me. ;-) Thank you for linking to my black bean quinoa chilli too. I think it is time to pull out my slow cooker...

    ReplyDelete
    Replies
    1. It's just to early in the year fr it to be this cool. I mean its still August. It's a pity corn doesn't agree with you Kellie, it' such a nice addition to dishes.

      Delete
  5. Mmmm yum that pie looks good. Cold here too now so that's just the thing.

    ReplyDelete
    Replies
    1. I know. I had planned for lots of salads but I don't think that is going to happen now.

      Delete
  6. I think it's a fab photo, I just want to get a fork and dive in... Any Ieft?

    ReplyDelete
    Replies
    1. Thanks Fanny, although I am still not happy with it, but it was very tasty. And no sorry, it's all gone now.

      Delete
  7. This looks fantastic! It's definitely getting towards pie season; can't wait! It's getting a little cooler down here too, and salads aren't looking as appealing as earlier in the summer. Will certainly give this a go, and the sauce in the Optimum too!

    ReplyDelete
    Replies
    1. The optimum is definitely a time saver. Pity about the weather though. I am fighting against putting the heating on until October, but it is cool today.

      Delete
  8. Goodness this sounds dreamy! I have a craving for a veggie shepherds pie now :)

    ReplyDelete
  9. There is something beautiful in the ugliness of the irregular imperfection of the topping and the drips. This is how home cooked food should look! A great dish for the veg gardener, I can add a bit of everything.

    ReplyDelete
  10. Looks a great dish. Really hearty and warming. Plus very filling. Excellent thank you.

    ReplyDelete
  11. This looks so rustic and delicious! Something very Jamie Oliver about it... It is still hot here in the States but I look forward to trying this :)

    ReplyDelete
    Replies
    1. Thanks Renee, that's cheered me right up :)

      Delete
  12. My goodness you love your optimum blender don't you. I like the idea of making thins sauce in a blender.

    ReplyDelete
    Replies
    1. Haha you've noticed and yes I do. Such a time saver.

      Delete
  13. Now this is the sort of food I want to eat this season in all its comforting, nourishing and tasty wonderful ease x

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x