Vegetable Pie
50 mins (prep 25, cooking 25)
13 ingredients
4 servings
This recipe is very loosely based on one I found in "Popular Potato Recipes" published by Murdoch Books, but includes every shortcut I could invent (and a few extra ingredients like mushrooms, zucchini and two types of cheese)! This is a good year-round recipe because you can eat it hot or cold. Leftovers microwave OK, too. You can blind bake the pastry if you like, but it's always turned out well just putting the filling straight in.

Categories:  <-60-mins , main-dish , vegetarian , vegetable , savory-pies , time-to-make ,
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Serving Size (75.85 g)
Servings 4
Amount per Serving
Calories 181.94 Calories from Fat 110.61
% Daily Value *
Total Fat 12.29g 75.61%
Saturated Fat 5.67g 113.32%
Trans Fat 0.24g %
Cholesterol 18.86mg 25.14%
Sodium 271.24mg 45.21%
Total Carbohydrate 14.49g 19.31%
Dietary Fiber 1.0 g 15.94%
Sugars 1.36 g %
Protein 4.3g 34.43%
Vitamin A 212.31IU% Vitamin C 0.79mg%
Calcium 29.52mg% Iron 0.93mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
frozen puff pastry, sheet, mashed potatoes, frozen spinach, grated, grated mozzarella cheese