Vegetarian pie with onion gravy

Prep: 50 mins, Cooking: 1 hr 40 mins
Rate this recipe
Serve your guests a delicious, flavour-filled festive pastry!

By Food24 November 23 2018
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (19)

500 g pumpkin — chopped
olive oil — for drizzling
2 black mushrooms — (large) cooked
1 tin lentils — drained
1 tin chickpeas — drained
250 ml kale — shredded
45 ml basil pesto
10 ml salt
freshly ground black pepper
200 g chevin goats milk cheese
800 g readymade shortcrust pastry — thawed
1 egg — whisked
30 ml butter
1 onion — large, diced
30 ml water
15 ml cake flour
1 garlic cloves — crushed
250 ml vegetable stock
125 ml milk
Tap for ingredients
Tap for ingredients


For the festive pie, pre-heat the oven to 200°C and lightly grease a loaf tin with non-stick cooking spray.

Place the pumpkin on a roasting tray, drizzle with a splash of oil and roast until tender, 20-30 mins.

Turn the oven down to 180°C.

Dice the cooked mushrooms and combine it with the pumpkin, lentils, chickpeas, kale, pesto, salt and pepper.

Break the chevin into chunks and lightly stir it into the vegetable mixture. Line the greased loaf tin with the pastry making sure it is slightly bigger than the tin, add the filling and place a pastry lid on top.

Seal the edges with your fingers and cut away any excess pastry. Wash the top of the pie with the whisked egg.

Prick the top of the pie with a fork, this will release some moisture during the cooking and ensure a crisp outer crust.

Cut out shapes from the leftover pastry and decorate the top of the pie.

Brush the egg wash over the decorations and bake until golden, crisp and cooked through, 35-45 mins.

For the onion gravy, melt half of the butter in a small saucepan over medium heat.

Add the onions and fry, 1 minute. Stir in the water and allow the onions to soften, 10 mins.

Whisk in the cake flour and garlic and cook, 1 min. Add the stock and milk and simmer until lightly thickened, 6-8 mins.

Whisk in the remaining butter, blend until smooth and season to taste.

TIP: For a cold alternative of the gravy, simply serve the pie with dollops of crème fraiche or double cream yoghurt.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.