Vegetable Pie

Vegetable Pie


Potato – 2 cups, cut into bite size cubes

Carrot – 1 medium, cut into thin slices

Fine french beans – 6 numbers, cut into 2″ pieces

Frozen greenpeas – 1/2 cup

Water – 1 cup

For the white sauce

All purpose flour – 1/2 cup

Butter – 100 grams

Whole Milk – 3 cups

Cheddar/ parmesan cheese – 1 tbsp

Pepper powder – 1 tsp / to taste

Salt to taste

Grated nutmed – a pinch

Italian herbs – 1/2 tsp

Egg – 1/2 of a large one, beaten

For garnish

Bread crumbs – as needed

Capsicum – 1/2 of a big one, cut into slices

Tomato – 1 medium, cut into slices

Grated mozzarella cheese – as needed


Cook the potatoes, beans & carrot adding 1 cup of water in your pressure cooker for 2 whistles on high heat. Open the cooker when the pressure completely subsides. ( I didn’t add salt while cooking the veggies).

Preheat the oven to 180C.

For making the white sauce melt the butter & fry the flour for sometime till you get a fine aroma. Whisk in the milk & stir continuosly on medium low heat for 5 minutes/ till the sauce thickens. Add the grated cheese, salt, herbs, nutmeg powder & the powdered pepper; remove from heat. Let cool for 2 minutes. Add the beaten egg & mix well.

Mix the veggies with the white sauce & transfer the mixture to a pie dish.

Top it up with the bread crumbs; garnish with tomato & capsicum slices. Finally sprinkle the grated mozzarella cheese on top.

Bake in the preheated oven at 180C for 30 minutes/ till the top of the pie turns golden brown.

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