Carrot, Potato and Cauliflower Pie

    1 hour 30 minutes

    You can adapt this recipe to what vegetables you have available. Peas, chickpeas, broccoli and spinach are all good.

    402 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 250g mushrooms
    • 1 clove garlic, minced
    • 2 large carrots, diced
    • 2 potatoes, peeled and diced
    • 2 stalks celery, sliced 5mm wide
    • 2 cups cauliflower florets
    • 1 cup fresh green beans, trimmed and snapped into 1cm pieces
    • 3 cups (750ml) vegetable stock
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons cornflour
    • 2 tablespoons soy sauce
    • 1 recipe pastry for double-crust pie

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 220 degrees C.
    2. Heat oil in a large frypan or saucepan. Cook onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes and celery. Stir in cauliflower, green beans and vegetable stock. Bring to a boil then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
    3. In a small bowl, mix the cornflour, soy sauce and 1/4 cup (65ml) water until cornflour is completely dissolved. Stir into vegetables and cook until sauce thickens, about 3 minutes.
    4. Roll out 1/2 of the dough to line an 20x30cm baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling and seal and flute the edges.
    5. Bake in preheated oven for 30 minutes, or until the crust is brown.

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    Reviews in English (331)


    I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was runny when I first took it out of the oven, but it thickened while it cooled. I used plain water instead of vegetable broth, and it was still delicious. The only thing that would deter me from making this again would be the amount of prep time involved -- the best way I discovered to get around that is to multiply the amount of filling you prepare. I make one pie immediately, then divide the rest into the right portion sizes and freeze them. The filling freezes wonderfully, and it's so easy to defrost, put in a pie crust, and stick in the oven!  -  09 Jul 2005  (Review from Allrecipes USA and Canada)


    This recipe is delicious. I would give it more than 5 stars if possible. As a vegetarian who lives in a house full of meat eaters, this recipe was a definite winner with everyone. In addition to what is listed, I added: shelled edamame, peas, garbanzo beans, broccoli, spinach, extra mushrooms (shitake and cremini), and 3 to 4 heaping tablespoons of cornstarch. I also threw in some extra garlic and some Herbs of Provence for flavor. I used a whole wheat pie crust just on top. Thanks SO much!  -  18 Feb 2007  (Review from Allrecipes USA and Canada)


    Really good, but the next time I make it, I would make the following changes: 1) cook the pie crust a little first, then add veggies and cook again so that the crust is really done. 2) drain most of the broth after cooking veggies. I did skim some off but still put too much in the pie crust. It makes the crust soggy and the pie hard to cut.  -  26 Jun 2008  (Review from Allrecipes USA and Canada)