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Vegetable Pie

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“This recipe is very loosely based on one I found in "Popular Potato Recipes" published by Murdoch Books, but includes every shortcut I could invent (and a few extra ingredients like mushrooms, zucchini and two types of cheese)! This is a good year-round recipe because you can eat it hot or cold. Leftovers microwave OK, too. You can blind bake the pastry if you like, but it's always turned out well just putting the filling straight in.”

Ingredients Nutrition


  1. Preheat oven to 200°C.
  2. Gently sauté onion in butter in small pan for 2 minutes.
  3. Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
  4. Lightly brush pie dish with oil or melted butter.
  5. Place pastry sheet into pie dish and trim edges.
  6. Spread mashed potato over pastry.
  7. Season with salt and pepper.
  8. Top with spinach mixture, mushrooms and tomatoes.
  9. Sprinkle with combined cheeses.
  10. Brush pastry border with milk.
  11. Bake for 25- 30 minutes.
  12. If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
  13. Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.

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