Vegetable Pie with Parmesan Crust


Vegetable Pie with Parmesan Crust

Prep Time ~15 mins Cooking Time ~ 35-40 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ No Serves ~ 4-6

Tip ~


For the vegetable crust:

300ml / ½ pint vegetable stock

1 fennel bulb, halved and sliced

3 leeks, sliced

3 carrots, sliced

3 courgettes, thickly sliced

3 tablespoons pesto

Salt and pepper

For the parmesan topping:

175g / 6oz self raising flour

85g / 3oz butter, cut into pieces

50g /2oz fresh breadcrumbs

100g / 4oz Parmesan, freshly grated

4 tablespoons buttermilk, or half natural yogurt / half milk


  • Preheat oven to 200C, 400F, Gas 6.
  • Bring the stock to the boil in a pan. Add the fennel, leeks, and carrots, cover and simmer for 10 minutes.
  • Stir in the courgettes, pesto and seasoning to taste, cook for 5 minutes.
  • For the topping, tip the flour into a food processor, add the butter with a little seasoning and process to incorporate.
  • Add the breadcrumbs and Parmesan to the food processor, and pulse until evenly mixed, then add the buttermilk and process briefly until the mixture forms small clumps.
  • Spoon the vegetables into a 4 pint ovenproof dish and cover with the topping.
  • Bake for 20 - 25 minutes until the topping is firm and golden.

Serve with a leafy salad.