Looking for a cheap and easy, veggie packed meal? One the kids will eat?
Here’s a vegetable pie recipe that works for us.
A great ‘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.
In our case, there was a great price on purple carrots at our local fruit and veg shop this week, so I threw a couple of those in, hence the purple tinge to the pie.
And if you’re not after a vegetarian option, you can throw in leftover meat or bacon as well.
This pie uses sweet potato (and one spare potato I found) as the topper rather than pastry. My go-to puffed pastry isn’t the healthiest option around and I was feeling the need for extra nutrition after last night’s mac and cheese in a box.
The sweet potato topping not only adds in a few extra nutrients, it’s also gluten-free. By substituting the tablespoon or so of flour to thicken the sauce with gluten-free flour, the whole meal is a cheap, gluten-free option.
I use homemade stock rather than milk for this dish because it reduces the calories and it’s cheaper (the stock is practically free. To add a little bit of creaminess back in, you can add a dollop of sour cream or yoghurt. This is a great way to use up stuff in the fridge.
Sweet Potato Topped Vegetable Pie
4 cups of mixed vegetables of your choice. In this pie, I used zucchini, broccoli, carrots (orange and purple) and corn
1 onion, diced
5-10 mushrooms, sliced
1-2 cloves of garlic, crushed
Favourite Herbs (I used a pinch of dried thyme)
2 Tbsp butter
2 Tbsp plain flour (you can use gluten-free)
300ml of stock or milk
3-4 sweet potatoes, peeled and chopped
grated cheese (optional)
- Steam or boil 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 pie dish and top with the mashed sweet potato. Top with grated cheese if using.
- Bake at 180°C for 30 minutes until golden.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.