Lactose Free

Winter vegetable pie

4 servings


1 hour

total time


2 tbsp olive oil

2 onions, sliced

1 tbsp flour

300g (about 2 large) carrot, cut into small batons

½ cauliflower, broken into small florets

4 garlic cloves, finely sliced

1 rosemary sprig, leaves finely chopped

400g can chopped tomato

200g frozen pea

900g potato, cut into chunks

up to 200ml/7fl oz milk


Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.

Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.

Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.

Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.


Serving Size




Total Fat

8 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat





0.3 mg

Total Carbohydrate

62 g

Dietary Fiber

11 g

Total Sugars

18 g


15 g

4 servings


1 hour

total time
Start Cooking