Total Time
Prep 20 mins
Cook 20 mins

This is a great comfort food for vegetarians. You can make your own pie crust if you have the time. I got the general recipe from, but tweaked it quite a bit to suit our tastes. Feel free to use any kinds of vegetables or seasonings you prefer.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a deep, wide sautee pan over medium-low heat.
  3. Add the onions,garlic and vegetables, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
  4. Stir in the potatoes and enough milk to almost cover the potatoes.
  5. Bring to a boil over high heat.
  6. Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
  7. Partially mash the potatoes with a potato masher in the pan.
  8. Stir in the parmesan-romano cheese, thyme, mustard, salt, and pepper.
  9. Remove from the heat to cool slightly.
  10. Meanwhile, lay 1/2 cup Cheddar over the bottom of the prepared crust.
  11. Stir the egg yolks into the potato mixture.
  12. Beat the egg whites with clean dry beaters
  13. in a medium bowl until almost-stiff peaks form when the beaters are lifted.
  14. Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust. Sprinkle the paprika and other 1/2 cup Cheddar over the filling.
  15. Bake until puffed and golden, about 20-30 minutes. Let cool before serving.
Most Helpful

4 5

We added a little more salt and used grands flakey biscuits as the crust and this was a delicious family friendly meal!

4 5

4 5

I baked a regular pillsbury crust for this (which did leave me some extra filling which I cooked in little ramekins). I did not use the butter but instead used a little spray of olive oil. My corn and broccoli were frozen but everything else was fresh. This produced a comforting pot pie on a very cold night. We found it a tad bland but some salt and pepper on top enhanced that. I loved the addition of the eggs in this. Thanks!