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    You are in: Home / Recipes / Vegetable Pie Recipe
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    Vegetable Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Fred Eiden's Note:

    A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.

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    Units: US | Metric


    1. 1
      -------Prepare crust----------.
    2. 2
      Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
    3. 3
      ---------Prepare vegetable filling---------.
    4. 4
      Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
    5. 5
      -----------Prepare sauce----------.
    6. 6
      Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
    7. 7
      ----------Prepare topping-----------.
    8. 8
      Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
    9. 9
      ------------Make a pie-----------.
    10. 10
      Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
    11. 11
      Because this crust is hearty, I prefer to precook it a bit.
    12. 12
      Experiment with this to find your own preference.
    13. 13
      The trick to this recipe is preparing the filling, sauce, and topping concurrently.
    14. 14
      I usually end up finishing up the sauce last, but I have not given up hope.

    Ratings & Reviews:

    • on November 01, 2011


      I've now made this vegetable pie multiple times. As a vegetarian family, this pie has become the center piece of our traditional Thanksgiving meal. I've gone back & forth making the pie crust, and just buying store bought. The key is the insides. We always end up putting vegetarian gravy over the pie, and when it's next to mashed potatoes and stuffing and cranberries, it's a great combination.

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    • on March 30, 2008


      Very nice. First of all, I made some changes, as I didn't have any marjoram and thought 1 teaspoon was too much basil, so I replaced with half basil and half corriander (1/2 teaspoon of each) and used sweet red paprika as called for.I also gave a few shakes of an herbs de provance, which was good for the flavor, but a bit too light, it did, in fact, need a heavier flavor and needed to be more "herby" ultimately. For the topping, I used matza meal (no butter) but would have used buttered bread crumbs, if I had them. I mixed up in a bowl with the ground herbs, again omitting the majoram, but replacing with thyme, I believe. That was just perfect. I used as many matza meal as it took to cover the pie, which was somewhere around a cup, maybe less. I didn't have corn, so I replaced with fresh zucchini. I feel that was totally acceptable. Dh wasn't so crazy about peas, so I might replace with something else, maybe chickpeas, next time, though I think the peas were pehnominal. I also used canned. I didn't know if the nutmeg/mustart woule work in the cheese sause, but it TOTALLY did and I found myself wishing I had more of it. It made a top layer of the pie and did not seep down whatsoever in the filling...perhpas my filling was too dense. I also cooked a LOT with the lid off, but wish there would have been a bit more liquid. I didn't have ANY when I was finished and the crust can certainly handle it (it's RICH!) This was surprizingly easy to make, the crust was WAAAY easy to make, and it certainly didn't need a top crust, as the breadcrumbs/matza meal was pleanty and browned beautifully, even without the butter. The taste was really nice...complimentary...a lot going on...but very down home country wholesome and perfect for a winter meal. Hearty for sure! I was awfully proud of myself for making the crust and all from scratch. No need to finish at EXACTLY the same time or even really pre-cook the crust, though I did for a short amount of time. It's kind of a throw together and work it sort of meal. Now, don't forget to liberally salt and pepper the filling. Taste and get it to where you want it because it will be cooked again (and get out even more liquid) and will mellow out somewhat in cooking. For me,there was still something MISSING, which could be my mistake of not herbing it up enough. My husband liked it even though he was certain he wouldn't and didn't even want to try. My daughter loved the topping and the filling was soft enough for the baby to mush around in his mouth and eat safely (though he chose not to). It was a great one pot meal (okay, I did use a LOT of pots to put it together, though, but it really wasn't so hard!) and is super healthy. I'll definately, definately make this again.

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    • on June 24, 2005

      My partner and I love this pie, but we usually use bought pie crust for both the top and the bottom. (Bought crust doesn't need to be precooked.) And, I use WAY more butter. And poultry seasoning instead of straight marjoram. I've never found excess moisture to be a problem, but, I'm cheating with the bought crust. This dish is fantastic. It can serve as a main dish, or a side, and it's great on a buffet. I've served this pie to any number of people, in any number of situations, and the reaction is almost always a request for the recipe.

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    Nutritional Facts for Vegetable Pie

    Serving Size: 1 (226 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 469.0
    Calories from Fat 257
    Total Fat 28.6 g
    Saturated Fat 17.3 g
    Cholesterol 76.2 mg
    Sodium 363.1 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 4.4 g
    Sugars 2.9 g
    Protein 12.6 g

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