Vegetarian Garden Pie

The Story Behind This Pie

This colorful celebration of fresh vegetables was inspired by my grandmother’s kitchen garden. Every summer, she’d harvest whatever was ready and create the most vibrant, delicious vegetable pies. This recipe honors that tradition while being simple enough for weeknight cooking.

Instructions

Step 1: Prepare the Vegetables

Dice all vegetables into similar-sized pieces (about 1-1.5cm) for even cooking. Keep harder vegetables (carrots, potatoes) separate from softer ones (broccoli, peas).

Andy’s Tip: Uniform sizing = even cooking. No one wants crunchy carrots with mushy broccoli!

Step 2: Make the Pastry

Rub cold butter into flour with a pinch of salt until it resembles breadcrumbs. Add 3-4 tbsp cold water, mixing until dough just comes together. Wrap and chill for 30 minutes while preparing filling.

Andy’s Tip: Cold hands work best for pastry. If your hands are warm, chill them under cold water first!

Step 3: Cook the Vegetables

Heat 2 tbsp butter in a large pan. Sauté onion for 5 minutes. Add carrots and potatoes, cook 5 minutes. Add mushrooms, cook 3 minutes. Add remaining vegetables, cook 2 minutes.

Andy’s Tip: Stagger cooking times! Hard vegetables need longer than soft ones.

Step 4: Make the Creamy Sauce

Sprinkle 2 tbsp flour over vegetables, stir well. Gradually add vegetable stock, stirring constantly. Add cream, mustard, thyme, and parsley. Simmer 5 minutes until thickened. Season with salt and pepper.

Andy’s Tip: The sauce should coat the back of a spoon. Too thin? Simmer longer. Too thick? Add more stock.

Step 5: Assemble the Pie

Preheat oven to 200°C (390°F). Transfer filling to pie dish, let cool 10 minutes. Roll out pastry and cover filling. Seal edges, cut steam vents, brush with egg wash.

Andy’s Tip: Don’t skip the cooling step - even 10 minutes helps prevent soggy pastry!

Step 6: Bake to Golden Perfection

Bake for 30-35 minutes until pastry is golden brown and crispy. Let rest 5 minutes before serving.

Andy’s Tip: The pastry should be deeply golden, not pale. Pale = undercooked and doughy!

Ingredient Shopping Guide

Where to Buy

Fresh vegetables are key to this recipe. Shop at wet markets for best prices, or use the links above for online delivery:

• FairPrice - Wide vegetable selection, good frozen options
• Sheng Siong - Best value for fresh produce
• Wet Markets - Freshest vegetables at great prices

Seasonal Swaps

Spring: Add asparagus, snap peas, baby spinach Summer: Include zucchini, bell peppers, green beans Fall: Use pumpkin, butternut squash, cauliflower Winter: Focus on root vegetables, cabbage, kale

Cost Breakdown

Ingredient	Estimated Price
Mixed vegetables	$9.80
Plain flour (300g)	$2.00
Unsalted butter (150g)	$3.20
Vegetable stock	$1.80
Cream & dairy	$3.00
Herbs & seasonings	$2.60
TOTAL	$22.40

Total estimated cost: $16.00 (serves 6) Cost per serving: $2.67

Budget-friendly and nutritious! Cheaper than takeout, tastier than frozen.

Recipe Variations

Make it Your Own

Expert Baking Tips

Vegetable Prep

• Don’t overcook: Vegetables continue cooking in the oven
• Blanch broccoli: Quickly boil 2 minutes for better color and texture
• Drain well: Excess water makes filling runny

Making it Vegan

1. Replace butter with vegan margarine (cold!)
2. Use coconut cream instead of dairy cream
3. Brush pastry with plant milk instead of egg
4. Result: Equally delicious, completely plant-based

Meal Prep Friendly

• Make filling up to 2 days ahead
• Freeze unbaked pie for up to 3 months
• Bake from frozen, adding 15 minutes to cooking time

Kid-Friendly Tips

• Hide veggies: Purée some into the sauce
• Fun shapes: Use cookie cutters for pastry decorations
• Cheese topping: Kids love cheese - sprinkle generously!

Nutritional Information

Per serving (based on 6 servings):

• Calories: 380 kcal
• Protein: 8g
• Fat: 22g
• Carbohydrates: 38g
• Fiber: 5g
• Vitamin A: 85% DV
• Vitamin C: 60% DV

Health Benefits:

• High in vegetables (3+ servings per portion)
• Good source of fiber
• Rich in vitamins A and C
• Can be made low-fat by reducing cream

Storage & Reheating

Serving Suggestions

Perfect Pairings:

• Simple green salad with balsamic dressing
• Garlic bread or crusty rolls
• Tomato soup (comfort food heaven!)
• Roasted cherry tomatoes

Make it a Meal:

• Add a side of quinoa or rice for extra protein
• Serve with hummus and pita chips
• Perfect for potlucks - travels well!

Reviews & Ratings

Frequently Asked Questions

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Ready to eat your veggies in style? This pie makes healthy eating absolutely delicious!