Vegetable Pie
photo by Andrea-Oz
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 sheet frozen puff pastry, defrosted
- 2 cups mashed potatoes
- salt, pepper
- 2 tablespoons butter
- 1⁄2 cup frozen spinach, defrosted (silverbeet)
- 1⁄2 onion, finely chopped
- 1 zucchini, thinly sliced
- 150 g mushrooms, thinly sliced
- 2 tomatoes, sliced
- 1⁄2 cup grated tasty cheese
- 1⁄2 cup grated mozzarella cheese
directions
- Preheat oven to 200°C.
- Gently sauté onion in butter in small pan for 2 minutes.
- Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
- Lightly brush pie dish with oil or melted butter.
- Place pastry sheet into pie dish and trim edges.
- Spread mashed potato over pastry.
- Season with salt and pepper.
- Top with spinach mixture, mushrooms and tomatoes.
- Sprinkle with combined cheeses.
- Brush pastry border with milk.
- Bake for 25- 30 minutes.
- If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
- Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.
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Reviews
-
This was very easy to make. It tasted a bit bland though, so only 3 stars, but I think some herbs would fix it for me. Next time I will only do 1 cup of mashed potato (I found it too thick a base) and treble the vegetable mix. I think some dill in the potato and some oregano or basil in the mixed vegetables would help. The baked pie is colourful and looks appetizing.