My Mumma’s Veggie Pie

by Trudy ~ Veggie num num on April 19, 2010

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

My Mumma's Veggie Pie

For this Meatless Monday here is a simple and delicious recipe that my wonderful mother has been cooking for years.

A hearty mixture of your favourite vegetables cooked with tasty cheese, a little chutney and topped off with a simple pastry crust; a great family meal and a stable in my mother’s kitchen.

Recently we were lucky enough to have her cook this special dish for us. Although, when mum makes it she always includes our family’s secret homemade mango chutney, it will work just as well with a store brought chutney; my mother insists something not too sweet but with plenty of flavour. She also recommends, that although you can use whatever veggies you like, always include at least 1 cup of pumpkin to get the best result.

The pastry here was made with a mixture of wholemeal and plain flour but for a fluffier result simply use plain flour as per the recipe. I L.OV.E this pie and love that I can share one of my favourite recipes from my mumma’s veggie kitchen… Thanks Mum!! XO

Preparation time 2.5 hours
Serves 4

  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 2 tbs butter or olive oil
  • 4 cups of mixed vegetables (pumpkin, sweet potato, carrot & potato), roughly diced into 1 cm cubes
  • 1 tin chopped tomatoes
  • ¼ cup vegetable stock
  • 1 cup vegetarian or non-dairy cheese
  • 2 tbs mango chutney

for the pastry

  • 125g (4 oz) dairy or non-dairy butter
  • 5 tbs cold dairy or non-dairy milk
  • 250g (8 oz) plain self-raising flour

Heat the oil or butter in a large heavy based saucepan; add the onion and cook over a moderate heat for 4-5 minutes until soft. Add the garlic and cook for a further minute until fragrant.

Add the chopped vegetables, tinned tomatoes with liquid and vegetable stock; bring to a gentle boil.

Turn the heat to very low and continue to cook slowly, covered with a lid, for up to 2 hours, stirring occasionally, until the vegetables are nice and soft and the pumpkin liquefied.

Remove from the heat and stir through cheese and chutney; season with salt & pepper to taste.

Meanwhile to make the pastry melt the butter in a small saucepan; remove from heat.

Combine the melted butter with the cold milk and gradually add the flour while stirring continually until the mixture forms a dough.

Gently roll out the pastry on a lightly floured surface.

Place the pie filling into a 20cm/8 inch pie dish.

Carefully top the filling with the rolled out pastry. Prick with a fork and lightly wash with a little extra milk.

Place in a pre-heated oven for 30-35 minutes until the pastry is golden and crisp and the pie bubbling.

Serve on warm plates with a little added chutney and a side of steamed vegetables, mushie peas or mashed potato. Yum!!

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 1 comment… read it below or add one }

Holly July 5, 2010 at 2:13 pm

Just made this for dinner. It’s fabulous. So good I’m afraid we won’t have any leftovers. I’m thinking of making it again later this week. Kudos to your mum and thanks for sharing!

Leave a Comment

Previous post: Our Favourite Ethically Conscious Products

Next post: Risoni Salad w/ Baby Rocket & Roasted Cherry Tomatoes