Sweet Potato Topped Vegetable Pie – Vegetarian Friendly
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Looking for a cheap and tasty vegetarian meal? This sweet potato-topped vegetable pie is a catch-all recipe; use whatever veg you have on hand.
This vegetable pie recipe is inexpensive and jam-packed with vegetables.
A great catch-all, ‘clear-out-the-crisper‘ recipe, you can throw whatever vegetables you have on hand into this pie. It’s very flexible. Consider the recipe a suggestion only.
Vegetable Pie Ingredients
For the Shopping List
sweet potato
onion
garlic
dried herbs
vegetable stock
cheese (optional)
flour
butter
vegetable stock
cheese (optional)
mixed veg of choice*
(ideas include: peas, corn, carrots, zucchini, mushrooms, green beans, canned beans, capsicum, pumpkin, broccoli)
Variations and Subs
If you’re not after a vegetarian option, you can throw in leftover meat or bacon as well.
If you want a vegan version, leave out the cheese or use vegan cheese instead. You can use homemade vegetable stock to reduce the price or powdered stock for ease.
While I used sweet potato to top this pie, you can also use regular white potato.
To add a little bit of creaminess, you can add a dollop of sour cream or yoghurt. This is a great way to use up stuff in the fridge.
I have a ‘cheat’ bag of frozen mashed potatoes in the freezer. Frozen mash topping frozen mixed veg combined in a flavoured sauce is a super quick and easy veggie-packed meal that is also very cheap.
Storage and Reheating
This can be made ahead and refrigerated, covered, for up to three days. Reheat in the microwave or oven, covered with foil at 180°C until piping hot and bubbling.
Freeze in an airtight container for up to three months. Reheat as above from frozen.
You might also like these vegetarian meals:
Sweet Potato Topped Vegetable Pie
This sweet potato pie is jam-packed full of vegetables and flavour while being budget-friendly
Ingredients
- 4 cups of mixed vegetables of your choice*
- 1 onion, diced
- 5 mushrooms, sliced
- 1-2 cloves of garlic, crushed
- pinch dried herbs (pick your favourite, I used thyme)
- 2 tbsp. butter
- 2 tbsp. plain flour (you can use gluten-free)
- 300ml of stock or milk
- 4 small sweet potatoes, peeled and chopped
- 1/2 cup grated cheese (optional)
Instructions
- Steam or boil mixed vegetables until just tender.
- In a large frying pan, saute mushrooms and onions in the butter until softened. Add the garlic and herbs and cook for another minute.
- Stir the flour into mushroom mixture and cook for 1 minute. Pour in the cold stock and stir until smooth.
- Add steamed vegetables, taste and season.
- Meanwhile, boil or steam the sweet potatoes until tender. Mash and season to taste. You can add a little butter or milk to the potatoes as you mash them if you like.
- Pour vegetable mixture into a greased pie dish and top with the mashed sweet potato. Top with grated cheese if using.
- Bake at 180°C for 30 minutes until golden.
Notes
In my pie pictured, I used zucchini, broccoli, carrots (orange and purple) and corn
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 348mgCarbohydrates: 35gFiber: 7gSugar: 10gProtein: 12g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
That looks really yummy. I think I will add a can of beans (or some pre cooked ones) as well.
That sounds like a yum and healthy addition! Thanks.
Wow it looks soo yummy! I need to try making this sometime.