Thursday, October 16, 2014

Recipe for the month: Vegetable Pie

This is one my favorite comfort food during winter. Pie season begins as soon as the winter sets in. Vegetable pie is a dish where you can incorporate your choice of vegetables (or even leftovers) and cheese which will sway even the pickiest of eaters.

Here is one of my version of vegetable pie… hope you like it!


Potato - 1/2 cup boiled and cubed

Broccoli (boiled cut into pieces) - 1/2 cup

Chopped Mushrooms - 1/2 cup
Corn (cooked)  - 3 to 4 tblsp

Chillie flakes - to your taste

chopped onion - 3 tblsp

chopped garlic - 2 tsp

chopped ginger - 2 tsp

salt to taste


Shredded Mozzarella cheese

Parmesan cheese - 1 tblsp

Butter - 3 tblsp

Flour - 4 tblsp

Milk -  1 1/2 cup


Preheat oven at 180 degrees


Sauté chopped onion, garlic and ginger for a few minutes and add mushrooms with chillie flakes, salt and stir fry till done. Set it aside.

Prepare white sauce: Melt butter, add flour and stir continuously for 1 minute on low heat. Add milk, stirring continuously until there are no lumps and becomes thick. Add salt, pepper and parmesan cheese. If the sauce is too thick add a little more milk.

Mix the potato, broccoli, corn and mushrooms and place in your baking dish. Pour the white sauce over it.

Sprinkle Mozzarella cheese on it and bake for 15 to 20 minutes till the top layer is golden brown.

  • Incorporate your choice of vegetables like bell pepper, sliced tomato, chopped celery or sliced and grilled egg plant.
  • Broccoli, mushrooms and other vegetables can be prepared one day in advance. All you need to make is the white sauce on the day you bake.
Images are clicked by me

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