Cheese and Vegetable Pie

    Cheese and Vegetable Pie


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    Cheese and vegetable pie is really cheap and doesn't need too many ingredients. This pie is also ideal for those on a vegetarian diet.

    Serves: 4 

    • 1 medium head broccoli, cut into florets
    • 1 medium cauliflower, cut into florets
    • 8 to 10 Brussels sprouts, trimmed (optional)
    • 3 carrots, peeled and sliced
    • 40g butter
    • 1 tablespoon cornflour
    • 400ml milk
    • 300g cheese, of your choice, grated
    • 2 large potatoes, peeled and sliced thinly into rounds

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 200 degrees C.
    2. Bring a saucepan of water to the boil over a high heat. Add the broccoli, cauliflower, sprouts and carrots. Cook for 6 to 8 minutes until just tender. Drain and transfer to an ovenproof baking dish.
    3. Meanwhile, in a saucepan over a medium heat melt the butter then add the cornflour. Remove from the heat and gradually whisk in the milk. Return to the heat and whisk continuously until the sauce thickens. Add in the cheese, reserving a little to sprinkle on top, and stir until melted.
    4. Pour the cheese sauce over the vegetables so that they are just covered. Place the sliced potatoes on top to cover all the vegetables and sauce, then sprinkle more cheese on top.
    5. Bake in the preheated oven for 20 to 30 minutes until the cheese has melted and the potato is tender and golden brown. Remove from the oven and serve hot.


    Substitute the Brussels sprouts with sweetcorn, peas, green beans or what ever vegetables you like.

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