Best 9 Green Garden Veg Pie Recipes

GREEN GARDEN VEG PIE

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 minute.
• Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce.
• Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat the oven to 450 degrees F and bring a large pot of water to the boil.
• Cook the potato slices for 5 minutes, add the broccoli and cauliflower and cook for another 3 minutes, and then finally add the peas and cook for 1 more minute.
• Drain all the vegetables and pat dry.
• Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep oven-proof dish, arrange the reserved potato slices over the top, then sprinkle with the reserved cheese.
• Bake for 20 to 25 minutes until the topping is golden and crisp.
• Serve straight from the oven.

VEGETABLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
• Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
• Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
• Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
• Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
• To serve, cut into slices and serve warm.

IMPOSSIBLY EASY VEGETABLE PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

GREEN VEGETABLE AND FETA PIE

Steps:

• Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.
• Add a little more oil to the pan, then fry the courgettes and garlic for 2-3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.
• Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you've used up all the pastry.
• Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.
• Set the pan over a medium-high heat and cook for 2-3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.
• Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.

VEGETABLE POT PIE

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
• Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

CHEESE AND GARDEN VEGETABLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pie shell for 9 to 10 minutes or until browned. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Cut the tomatoes into bite size pieces, dice the onion and the green bell pepper.
• In a large bowl, mix the mayonnaise, cheeses, vegetables and bacon. Spoon into the baked pie shell. Top with additional crumbled bacon.
• Bake at 350 degrees F for 25 minutes or until edges brown.

VEGETARIAN MUSHROOM POT PIE WITH GARLIC GREEN BEANS

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

EASY VEGETABLE PIE

Steps:

• Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
• Heat oven to 220C/200C fan/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
• Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.

IMPOSSIBLE GARDEN PIE

Steps:

• Heat oven to 400 degrees.
• Grease a 10 inch cake pan.
• In a medium bowl, combine the zucchini, tomato, mozzarella cheese and onion.
• Sprinkle vegetable mix into cake pan.
• In another bowl, beat remaining ingredients 1 minute with an electric mixer on medium speed.
• Pour over the vegetables in the cake pan.
• Bake 35-40 minutes or until a knive inserted in the center of the pie comes out clean. Cool 5 minutes.