Vegetable Pot Pies

Vegetable Pot Pies

This is perfect for those colder nights. This recipe makes about 3-4 single serve pies. 

  • 1 x brown onion, diced
  • 2 x garlic cloves crushed
  • 1 x zucchini, diced
  • 1 x carrot, crated or diced
  • 5 x button mushrooms, diced
  • 3 bay leaves
  • 1 tablespoon tomato paste
  • 1 cup of vegetable stock
  • 1 x 400g tin of diced tomato
  • 1 x 400g tin brown lentils, drained
  • 1 tablespoon rosemary
  • 3 x white potatoes
  • 1 slice of butter or vegan alternative
  • Your favourite cheese


  1. Preheat over to 200 degrees.
  2. Saute onion and garlic in a large pan.
  3. Add sliced carrot, zucchini and mushrooms.
  4. Add rosemary, stock, bay leaves, tomato paste and diced tomatoes. Continue to stir over medium heat
  5. Simmer for 20 minutes.
  6. Make mash potato to top the pie.
  7. Once the mixture in pan has thickened remove bay leaves.
  8. Spoon mixture into single pie cups or large pie dish, whichever you prefer.
  9. Spoon mash potato on top and spread over the surface.
  10. Top with your favourite cheese (I used mozzarella).
  11. Cook in the oven for 20 mins until cheese is golden. 

Method for mashed potato:

  1. Peel then cut potato to small cubes.
  2. Boil, microwave or steam potatoes until soft.
  3. Mashup the potato with butter, season with salt and pepper.

Making pie filling