Darts Farm

Topsham, Devon
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Creamy Vegetarian Pie

Creamy Vegetarian Pie

Celebrate British Pie Week with this delicious vegetarian pie, brimming with seasonal veg such a cauliflower & leek!

Prep time: 1 hour 30 minutes (including 1 hour of resting the pastry)
Cook time: 45 minutes
Serves: 8
Creamy Vegetarian Pie Image 1


For the veggies

  • onion finely chopped
  • 2 Darts Farm leeks washed and finely chopped
  • 4 medium carrots peeled, cubed
  • 4 garlic cloves crushed
  • 375g Darts Farm cauliflower florets (halved)
  • 375g broccoli florets (halved)
  • 1 cup peas
  • ½ cup water
  • salt and pepper to taste

For the bechamel / Cheese sauce

  • 25g butter
  • 25g plain flour
  • 400–500ml Sutton Lucy Dairy milk
  • 80g Quicke's Extra Mature Cheddar, grated 
  • Salt & white pepper

For the pastry

  • 650g plain flour, plus extra for dusting
  • 250g lard or cold butter (or half of each), diced, plus extra for greasing
  • 1 egg yolk, beaten, to glaze (we recommend Black Dog Free Range Eggs)


The Veggies

  • Preheat the oven to 180°C/350°F.
  • Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
  • Add the cauliflower, broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife.
  • Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.
  • Transfer the filling to a baking dish.
  • Cover with pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash. (Use any left over pastry to make decoration for the top) 
  • Place the pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed.
  • Remove and allow to rest fof 5-10 minutes before serving.

The Bechamel / Cheese Sauce

  • Melt the butter in a saucepan.
  • Stir in the flour and cook for 1–2 minutes.
  • Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
  • Simmer gently for 8–10 minutes and season with salt and pepper.
  • Stir in cheese and allow to melt. Don't re-boil the sauce or it will become stringy.

The Pastry

  • Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.

  • Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.

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