Root vegetable pie

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Serves: 6

By bealos

(3 Votes) 5


  • 1 onion finely chopped

  • 1 tbsp milk for brushing

  • 570ml milk

  • 175g cheese hard variety, eg: cheddar, Lancashire or Parmesan, grated or crumbled

  • 1 tsp wholegrain mustard

  • 500g puff pastry one packet, or make your own

  • 225g leeks cut into chunks

  • 40g plain flour

  • 40g butter

  • 2 tsp fresh sage chopped

  • 900g vegetables root, eg: carrots, turnip, swede or potato, cut into chunks


  1. Preheat oven to 200C/Gas Mark 7.
  2. Steam or boil the chopped vegetables for about 20 minutes or until tender. Set aside to cool.
  3. Melt the butter, add the onion and cook slowly on a low heat for about 2 minutes. The onion should go soft and translucent - try not to let it brown.
  4. Using a wooden spoon, stir in the flour so it absorbs the melted butter then add the milk a little at a time, whisking after each addition if lumps are forming.
  5. Season with salt and pepper, then let it cook for a few minutes on a low heat, stirring all the time.
  6. Add the mustard, cheese and sage and turn off the heat.
  7. Mix together the vegetables and the sauce and pour into an oven dish.
  8. Roll out the puff pastry onto a sheet the size of your oven dish and place carefully on top of the vegetable and sauce mixture.
  9. Crimp around the edges of the pastry with a fork (or your finger and thumb) so it seals the edge of the pastry to the rim of the dish, so the filling doesn't bubble out whilst cooking.
  10. Brush the top of the pastry with milk (or a little beaten egg) to make sure the pie browns.
  11. Cook for about 20-30 minutes in the centre of the oven, or until the pie is bubbling hot and the pastry golden brown, puffed up and crispy.

Additional Information

  • carrot

  • Potato

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

  • squash

  • pastry

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Your comments

  • sophiaheulwen 18/11/11 11:34

    Thanks for this.Will make with y own shortcrust pastry. Just the thing to take the winter blues away.

  • queenofallshesurveys 14/01/11 10:24

    really yummy, thank you so much. Really easy to do too, and the first unanimous culinary success I've had with all 3 of my kids in a long while. Extra delicious as it was not served with the usual side order of bi***ing from the kids. Definitely one to repeat!

  • hairtwiddler 26/03/08 20:13

    I made this the other week and added a tin of butterbeans to the sauce. It was lovely. The packet of puff pastry made enough for two pies, so one is in the freezer ready for a 'no cook' night.

  • eternalstudent 11/01/08 16:45

    That sounds lovely, I'm going to make it this weekend.

  • bealos 11/01/08 16:34

    This is adapted from a Delia Smith recipe.... it's quick and easy and totally more-ish - made with all the root veg that you're running out of ideas for in the middle of winter, in a yummy cheesy sage & onion sauce, topped with golden puff pastry