Winter Vegetable Pie

Cooking Time: 45 min Preparation Time: 15 min Serves: 4 people
a prepared Winter Vegetable Pie meal

2 tbsp olive oil

2 onions, sliced

1 tbsp Golden Cloud Flour

300 g carrot, cut into small batons

½ cauliflower, broken into small florets

4 garlic cloves, finely sliced

1 rosemary sprig, leaves finely chopped

1 can All Gold Chopped Tomatoes

1 can KOO Fresh Garden Peas, drained

900 g potato, cut into chunks

200 ml milk


  1. Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 minutes until softened, then stir in the flour and cook for a further 2 minutes. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 minutes, stirring regularly, until they begin to soften.

  2. Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 minutes, then remove the lid and cook for 10-15 minutes more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.

  3. Meanwhile, boil the potatoes for 10-15 minutes until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency then add the remaining olive oil and season.

  4. Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few minutes until the top is crisp golden brown.

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