Easy Cheesy Vegetable Lattice Pie

Easy Cheesy Vegetable Lattice Pie is a luscious pie filled with a creamy cheese sauce covered by a pretty lattice of crisp puff pastry. It’s impressive enough for Sunday lunch and simple enough for a weeknight supper.   

Why should I make this Vegetable Pie?

If you are looking for a delicious, comforting, and versatile dish to add to your repertoire, a cheesy vegetable pie is an excellent option.

This pie brings together with the rich, indulgent flavour of cheese with tasty vegetables in a creamy sauce. All this is topped with the irresistible crunch of golden puff pastry. It’s an inexpensive dish to make and is bound to please both vegetarians and meat eaters.

What ingredients do I need to make Easy Cheesy Vegetable Lattice Pie?

I originally developed this recipe to use ingredients that I had in my fridge and larder. Don’t be put off by the long list of ingredients, it’s likely that you will also already have some of these ingredients and they are all easily available at grocery stores and supermarkets. Here is what you need:

• Leek
• Carrot
• Butter
• Flour
• Vegetable oil
• Stock
• Garlic granules
• Sage
• Cheese
• Spinach
• Puff Pastry
• Egg
• Sesame Seeds

Scroll to the end of this article to find the full recipe and all quantities of ingredients and full instructions.

What are leeks?

Leeks are a member of the allium family like onions, garlic and shallots. Leeks have a milder flavour than onions. I grew some leeks in my garden this year and they did really well. They like the colder weather of Scotland, but if you don’t grow your own they are easily available to buy in winter and early spring.

I don’t have any leeks, what can I use as a substitute?

I like to use leeks because of their milder flavour. However, if you don’t have a leek you can replace it with a brown or white onion.

What kind of stock should I use?

As this is a vegetable pie, I use vegetable stock. You can make your own, but I usually use a vegetable stock cube or stock pot for convenience.

Can I use fresh garlic instead of garlic granules?

You can use fresh garlic, if you do then you will need one clove of crushed garlic. I recommend that you add it to leek and carrot when you saute them in the butter.

What is sage?

Sage (Salvia) is a shrubby plant with soft downy leaves. aromatic, evergreen leaves that are often soft and downy. It also produces pretty flowers in mid- to late summer. Although it is a Mediterranean herb that likes to grow in a warm, sheltered spot, it is quite hardy. It’s a perennial plant and it survives the winters in Scotland.

Can I use fresh sage?

I made the vegetable pie with dried sage so if you plan to use fresh safe then increase the the quantity to half a teaspoon of finely chopped fresh sage.

What kind of cheese do I need for the Easy Cheesy Vegetable Pie?

I use two different types of cheese in the vegetable pie. I used some cream cheese and a good mature cheddar.

Can I use any other types of cheese?

You can use any cheese that will melt well however. I recommend including a strong cheese like cheddar or Red Leicester. You can combine that with with a melting cheese like mozzarella, if liked.  If you like blue cheese then Stilton would also be a good choice. 

What can I substitute for spinach?

You can get creative and use whatever vegetables you have available or the ones you like best. I use carrots and spinach in my vegetable pie, but you can also add frozen peas, sweetcorn or red pepper. 

What kind of pastry do I need for the Easy Cheesy Vegetable Pie?

I use ready-made puff pastry. It’s easy to use and makes a lovely crisp and light crust. I make this pie with a top crust only so it only needs one sheet of puff pastry.

Can I make my own puff pastry?

Yes, if you can make puff pastry. It does take a little time to make and if you would like to try to make your own then I can recommend this recipe for Puff Pastry from Feast Glorious Feast.

What kind of pie plate should I use?

Use a wide pie plate because then the filling heats up quickly again and provides the opportunity for the maximum crisp pastry, which is what pie is all about.

How do I make the lattice for the Easy Cheesy Vegetable Lattice Pie?

It’s not difficult to make the lattice topping, simply cut long strips of pastry and attach it around the circumference of your pie plate. Brush the pastry around the edge with beaten egg, then start to attach pastry strips, weaving them to get a basket effect. 

Mend any breaks by pressing the pastry strips together and covering with a little disc of pastry. I cut these discs with the end of an icing/frosting nozzle, however, you can use any small cutter or cut them by hand. 

Brush over the top of the pie with beaten egg and sprinkle with sesame seeds, if liked.  The sesame seeds also help to make it look a little special, but if you don’t have any don’t worry, it will still taste as good. 

Can I make the Vegetable Pie ahead of time?

You can prepare the pie and store it in the refrigerator overnight. It’s best not to keep puff pastry any longer than that or it can start to discolour.

Can I freeze Easy Cheesy Vegetable Lattice Pie?

Yes, you can freeze the pie with the pastry uncooked, as long as the pastry that you use hasn’t previously been frozen. Freeze it for up to 3 months, wrapped in plastic wrap or foil.

You can cook the pie from frozen, or let it defrost overnight in the fridge before baking. If cooking from frozen add another 10-15 minutes to the cooking time.

Vegetarian

This recipe is suitable for vegetarians.

Gluten Free

There is wheat flour in the sauce and in the puff pastry so it is not suitable for a gluten free diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve the Easy Cheesy Vegetable Lattice Pie?

Serve the Easy Cheesy Vegetable Lattice Pie straight from the oven for maximum cheese gooeyness. Or you can let it cool to room temperature for a more picnic-style feel.

Slice the pie generously and accompany it with a fresh, crisp salad or steamed seasonal green vegetables to balance the richness of the cheese. For a heartier meal, pair with chips or roasted potatoes.

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Beef Bourguignon Pie is a lovely variation on this classic beef and red wine stew from the south of France.  The rich stew is topped with semi-circles of crisp puff pastry and served with fresh French beans.

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Easy Cheesy Vegetable Lattice Pie

Janice Pattie

A creamy, cheesy vegetable filling with a crisp puff pastry lattice topping, Easy to make and impressive to serve.

4 from 5 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine British

Servings 6

Calories 482 kcal

Ingredients

• 1 large leek cleaned and finely chopped
• 1 large carrot cut into fine julienne strips
• 25 grams (2 tbsp) butter
• 1 tablespoon vegetable oil
• 1 tablespoon plain flour
• 150 ml (¼ pint) vegetable stock
• ¼ teaspoon dried sage
• ¼ teaspoon garlic granules
• 1 tablespoon cream cheese
• 250 grams (9 oz) spinach
• 150 grams (1⅓ cups) grated mozzarella or mature cheddar
• 320 grams (11 oz) puff pastry sheet
• 1 egg beaten
• 1 tablespoon sesame seeds

Instructions

 

• Clean and finely slice the leek. Peel the carrot and cut it into fine (julienne) strips.
• Heat 25 grams (1 tablespoon) butter and 1 tablespoon of oil in a large pan, add the leek and carrot and cook on a low heat for about 8 minutes with the lid on, stir occasionally. You want the leek and carrots to soften but not colour.
• Turn the heat up to medium and add 1 tbsp flour, cook the flour for about five minutes, stirring.
• Slowly add the 150 ml (¼ pint) of vegetable stock, stirring all the time, to make a thick sauce, bring to a bubbling simmer and cook for about 3-4 minutes.
• Add 1 tbsp cream cheese, 250 g (9 oz) spinach and ¼ tsp garlic granules. Replace the lid and let the spinach steam, once it has reduced stir it into the sauce. The moisture from the spinach will help to make the sauce slightly thinner.
• Take the pan off the heat and add the 150 g (1⅓ cups) grated cheese, stir through the sauce and set aside to cool.
• Pre-heat the oven to 220℃/200℃ fan/400℉
• Butter a 27 cm (10 in) pie dish and fill with the sauce, spreading it evenly..
• Cut the 320 g (11 oz) pastry sheet into 1.5 cm (½ in) strips across the short edge.
• Brush the edge of the pie dish with beaten egg and stretch two strips to fit round the edge of the pie dish, then brush the top of the pastry strip with beaten egg.
• Attach the pastry strips to one edge of the pie, then add more strips at a 90 degree angle, then cross them over and under each other to make the lattice. If the pastry breaks or you have to join two pieces together you can cover the joins with circles of pastry cut with the end of an icing (frosting) nozzle or other small cutter.
• Brush the lattice with beaten egg and sprinkle with 1 tbsp sesame seeds, if using.
• Bake for 30-40 minutes until golden brown and serve with potatoes and steamed green vegetables or a fresh green salad.

Nutrition

Calories: 482kcalCarbohydrates: 31gProtein: 13gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 64mgSodium: 485mgPotassium: 373mgFiber: 3gSugar: 2gVitamin A: 6640IUVitamin C: 14mgCalcium: 257mgIron: 3mg

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