Vickys Creamy Vegetable Pie, GF DF EF SF NF

Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Scotland

This is one of my favourite recipes because you can change it up every time you make it. I made chicken soup earlier and chopped up some of the boiled chicken and put it in here with some green beans, peas, carrots & sweetcorn. Last time I made it with cocktail sausages, I've put in bacon, fish, made the sauce cheesy, any leftovers you have can be stuck in and it'll taste great!

Vickys Creamy Vegetable Pie, GF DF EF SF NF

This is one of my favourite recipes because you can change it up every time you make it. I made chicken soup earlier and chopped up some of the boiled chicken and put it in here with some green beans, peas, carrots & sweetcorn. Last time I made it with cocktail sausages, I've put in bacon, fish, made the sauce cheesy, any leftovers you have can be stuck in and it'll taste great!

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Ingredients

45 mins
4 servings
  1. 1leek, trimmed and chopped
  2. 4carrots, peeled and chopped
  3. 150 gramsgreen beans, trimmed and chopped
  4. 150 gramspeas
  5. 150 gramssweetcorn
  6. 1/2 headbroccoli cut into small florets
  7. 2 tbspcorn flour
  8. 450 mllight coconut milk or milk of choice
  9. 2 kgpotatoes, peeled and quartered
  10. 1 bunchchives
  11. 1extra milk & 'butter' for the mashed potatoes
  12. salt & pepper
  13. 1-2 tspvegetable or chicken bouillon
  14. 1 tbspdairy-free spread/butter

Cooking Instructions

45 mins
  1. 1

    Put the potatoes in a large pan, cover with water and bring to the boil. Once boiling turn down to a simmer until soft, around 25 minutes. While that's happening, prepare the veg and sauce

  2. 2

    Melt the butter in another pan, add the chopped vegetables and bouillon and cook until slightly softened, 5 - 10 minutes, stirring regularly. Add the flour and stir in well

  3. 3

    Gradually add the milk, stirring all the time until a nice thick sauce is formed around the veggies (you can add more milk if it's too thick or more flour mixed with a little milk first if its too thin). Taste to see if you'd like more bouillon added or other seasonings, season with salt and pepper and place in a large ovenproof dish

  4. 4

    Once the potatoes are cooked, drain them and mash with some butter, milk and salt & pepper to taste. Snip the chives into the mash with a pair of kitchen scissors, mix in and then spread the mash evenly on top of your vegetables & sauce

  5. 5

    Place in a preheated oven at gas 6 / 200C / 400°F for about 20 minutes or until browned as much as you like

  6. 6

    This is a really versatile dish, you can add anything you like. Chunks of chicken & bacon are good, even a fish mix such as salmon and white fish with some smoked added in. Add some herbs & spices, make the sauce cheesy, leave it plain, the choice is yours! Good base recipe

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Vicky@Jacks Free-From Cookbook
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
on
Scotland
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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Comments

Louis42
Louis42 @cook_2887165
Was ok but I was hoping for more flavor. Would definitely modify the recipe if I make it again. Good bass for being creative!

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