A To-Die For Vegetarian Pot Pie Recipe

A Vegetarian Potato Pot Pie Recipe to die for.


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This vegetarian pot pie recipe is filling and delicious in the grand tradition of comfort food. Cook as part of sumptuous dinner or refrigerate and reheat for a quick meal over the course of the week!

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Chicago IL

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 pre-bakeddeep dish pie shell
  • 5 medium baking potatoes, cubed.
  • 1 C grated cheddar cheese
  • 2 Tbs butter
  • 1⁄2 medium onion, chopped
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 1⁄2 C corn.
  • 1⁄2 C shredded carrot
  • 1⁄2 C broccoli
  • 1⁄2 C green beans.
  • 2 1⁄2 C milk
  • 1⁄2 C grated Parmesan cheese
  • 1 tsp salt
  • 1⁄2 tsp ground black pepper
  • 1⁄4 tsp paprika
  • 2 eggs

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Preheat the oven to 350º

Melt butter in sauté pan over medium-low heat.

Add onions, garlic and vegetables to pan and cook until vegetables are tender.

Stir in potatoes and milk. Boil on high until milk starts to steam, then reduce heat and simmer. Stir until potatoes are tender, then mash them in pan.

Mix in cheese, salt, and pepper, then remove from heat.

Meanwhile, lay half of the cheddar along bottom of pie crust.

Scramble eggs, then slowly stir into pan mixture. Pour pan mixture into pie crust, then sprinkle paprika and remainder of Cheddar over the filling.

Bake in oven for 20 minutes, or until pie is golden brown. Cool, then serve.

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