This mixed vegetable pie with shortcrust pastry, is loaded with vegetables in a creamy and cheesy sauce. Made with a decorative lattice pie crust, this delicious savoury pie is perfect for a special occasion.
Why You'll Love This Recipe:
- It's easy to make.
- Can be prepared ahead of time.
- Can be frozen.
- Looks good on the dinner or buffet table, making it great for special occasions.
- Tastes great hot or at room temperature.
- Does not go soggy.
- Travels very well, making it great for taking to potlucks or a picnics.
About the pie crust
You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a 25 cm round pie crust, that’s used in this recipe. You will need to make the full shortcrust pastry recipe.
Blind bake the pastry case for a partially cooked pie crust as outline on the shortcrust pastry recipe. Use the remaining half the dough for the lattice pie crust - the instructions for making the lattice pie crust are on this page.
There will be dough off cuts, don’t throw these away. Bundle the off cuts together. You’ll get roughly 350 grams of off cuts, but this may vary and depends on how thick you have rolled the dough for the first pie.
It’s enough to make another slightly smaller baked pie crust, that can be used for a quiche, tart or flan. If you don’t want to use it right away, pop it in the freezer for another time.
It can be prepared in advance
Even though this pie is easy to make, it does take some time to put together. So, if you are planning on serving this vegetable pie for Christmas, Thanksgiving, or another special occasion take this into consideration.
With a little planning, prep work for this vegetable pie can be done in advance. Here’s how:
- The pie crust can be baked and frozen at least 2-3 months before. Or bake it two days in advance and store in the fridge until needed.
- The vegetable filling can be made up to two days before and so can the bechamel sauce.
- The day before, you could make a fresh batch of shortcrust pastry for the lattice weave and roll and cut it on the day for the pie top. But, for busy times like Christmas, cheat a little and use ready made puff pastry.
- On the day, combine the vegetable filling and bechamel sauce and spoon the filling into the pie crust, then decorate with the lattice weave on top and bake.
Vegetable pie filling ideas
If you don’t like some of the vegetables listed in the recipe, replace them with something else. Use carrots, peas, corn, sweet potato, cauliflower, turnips, green beans, broad beans, asparagus, or celery.
Avoid vegetables with a lot of moisture like tomatoes, mushrooms and zucchini. If the moisture has not been cooked off these vegetables will cause the pie to go soggy.
This pie is also a wonderful way to use up leftover cooked vegetables. Substitute the leftovers for any of the vegetables on the list. To be accurate, you will need about 880 grams of cooked vegetables for this pie.
Yes, this mixed vegetable pie with shortcrust pastry can be frozen. Allow the cooked pie to completely cool, before wrapping in plastic and freezing. It can be frozen for up to three months.
This is a thick pie and will take ages to reheat in the oven if placed in frozen. Allow the pie to completely defrost in the fridge overnight, before placing in the oven to reheat.
Place the thawed pie in a preheated 180°C oven for about 30 minutes or until it is completely heated.
Loosely cover the top and sides of the pie with foil, this will stop the crust from burning.
Make this recipe! This mixed vegetable pie with shortcrust pastry, has a lovely creamy and cheesy filling, and is packed with vegetables.
Lattice Pie Crust Top Step By Step
If you have used my shortcrust pastry, use the remaining half of the dough for the lattice pie crust top.
Lightly flour the bench and roll the remain dough, into a square that’s roughly 30 cm in size (or a length that’s slightly larger than the diameter of the flan tin you are using).
Use a ruler and a sharp knife (or pastry wheel or pizza wheel) and cut out even sized strips about 2 cm wide (or a width you prefer). You will need about 8 – 10 strips.
Evenly space out five strips of pastry over the top of the pie. Then use the image below for a guide on how to make a weave lattice pie crust. When the top has been weaved, trim away the excess dough, brush with egg wash and bake.
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Mixed Vegetable Pie With Shortcrust Pastry
- Metric scales
- Metric measuring spoon
- Large fry pan
- Small saucepan
- Large mixing bowl
- Pastry brush
- Rolling pin
- Small knife or pastry cutter
- 1 shortcrust pastry shell 25 cm bought or homemade
- 1 sheet puff pastry only if you are using a store bought pastry shell
- 1 tablespoon oil
- 160 grams (5.64 ounces) onion finely chopped
- 1 teaspoon minced garlic
- 150 grams (5.29 ounces) red capsicum roughly chopped
- 150 grams (5.29 ounces) green capsicum roughly chopped
- 200 grams (7.05 ounces) pumpkin peeled and cut into 2 cm cubes
- 150 grams (5.29 ounces) potato scrubbed and cut into 2 cm cubes
- 150 grams (5.29 ounces) broccoli washed and cut into small florets
- Salt and pepper
- 190 ml (6.7 ounces) milk
- 60 ml (¼ cup) cream
- 60 grams (2 ounces) butter
- 50 grams (1.76 ounces) plain flour
- 1 large egg beaten
- 70 grams (2.5 ounces) cheese grated
- 1 beaten egg
- You will need 1 prebaked 25 cm round pie crust, at least 3 cm deep. You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a pie crust. You will need to make the full recipe. Use half the dough for the pie crust and the remainder for the lattice decoration on top. Use the link below to get a copy of the recipe.https://recipepocket.com/how-to-make-shortcrust-pastry/ Alternatively, buy a premade pie crust and use ready-made puff pastry or ready-made shortcrust pastry for the lattice decoration on top. Just keep in mind you may have to reduce the filling, if the pie crust you buy is smaller or, make two small pies to use up all the filling.
Making the veggie filling
- Heat the oil in a large fry pan add the onion and cook until soft.
- Add the capsicum and garlic and cook on medium/high heat for about 5 minutes or until the capsicum has softened. Transfer to a large mixing bowl.
- Steam, boil or microwave the remaining vegetables until just tender. Drain and add to the onion mix.
- Season with salt and pepper, mix well and allow to cool.
Make the bechamel sauce
- Combine the milk and cream. Put aside.
- In a medium saucepan melt the butter, add the flour and cook over a low heat,, stirring for about 1- 2 minutes. Remove from the heat.
- Slowly add a little milk to the mixture, mixing well, then add a little more milk and mix again. Repeat until all the milk is combined, it should be lump free. If it is a little lumpy pass it through a strainer.Tip: Use a whisk if you have one, it will help make a smooth sauce.
- Return the pan back to the heat, stir using a wooden spoon until it boils and thickens. Remove from the heat.
- Add the beaten egg and cheese and mix well. Season with salt and pepper.
- Pour the sauce over the vegetables, gently mix to combine. Put aside.
Prepare the lattice pie crust top
- Instructions is using homemade dough
If you have used my shortcrust pastry, use the remaining half of the dough for the lattice pie crust top.- Lightly flour the bench and roll the remain dough, into a square that’s roughly 30 cm in size (or a length that’s slightly larger than the diameter of the flan tin you are using).
- Use a ruler and a sharp knife (or pastry wheel or pizza wheel) and cut out even sized strips about 2 cm wide (or a width you prefer). You will need about 8 - 10 strips.
Instructions if using ready made pastry
If frozen allow the dough it to thaw, roll out if necessary and cut into even sized strips as above.
Assembling The Pie
Preheat the oven 190°C (374°F)
- Spoon the filling into the pie crust, and gentle press down. Use the back of spoon to smooth the filling level with the sides of the crust, bringing the excess filling to the centre of the pie.
Tip: The pie crust is fragile. It is best kept in the flan tin when filling and baking.
- To make the lattice pie crust. Brush a little beaten egg onto the top edge of the pie crust.Evenly space out 5 strips of pastry over the top or the pie, in parallel lines. Then weave 4 or 5 other strips across the top. Use the image below as a guide.
- Gently press the pastry strips to the top of the pie crust edge, and use a sharp knife to trim away the excess dough.
- Brush the lattice with beaten egg and bake for 40 – 50 minutes or until the lattice is golden brown.
- Remove from the oven and allow to stand for a few minutes before serving. Serve hot or at room temperature.