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Potato and Vegetable Pie

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Potato and Vegetable Pie

Potato and Vegetable Pie

S. Wongkaew

This pastryless potato and vegetable pie is a budget-friendly and delicious vegetarian meal.

You can use pretty much any fresh vegetables and herbs you have at hand.

Serve the potato and vegetable pie with a green salad such as this watercress and avocado salad.


  • 2 cups of grated potato
  • 2 cups of grated cheddar cheese
  • 1 cup of grated carrot
  • 1/4 cup of finely chopped brown onion
  • 1/4 cup of finely chopped continental parsley
  • 2 Tbsp of finely chopped basil
  • 1 large free-range egg, lightly beaten
  • 1 tsp of sea salt
  • 1/4 cup of bread crumbs
  • 5 cherry tomatoes, sliced
  • A little butter or oil for greasing oven-proof dish
  • Special equipment: 9.5" oven-proof dish
  • Serves 4


  1. Pre-heat the oven to 350F (180C).
  2. Lightly grease an oven-proof dish. Set aside.
  3. Combine all ingredients, except for the bread crumbs in a large mixing bowl. Stir vegetable mixture well with a wooden spoon to combine and coat in lightly beaten egg.
  4. Add the bread crumbs and gently stir until almost combined.
  5. Pour vegetable mixture into oven-proof dish and flatten by smoothing and pushing mixture down with the back of the wooden spoon.
  6. Top vegetable mixture with slices of cherry tomato and then bake for 35-40 minutes until golden.
  7. Serve potato and vegetable pie with a salad such as this watercress and avocado salad.
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