Vegetarian pie recipe

Our vegetarian pie is delicious warm or cold and only takes 15 minutes to prepare. 

Serve this pie with salad, grilled chicken or salmon or your favourite roast vegetables. Leftovers make a great lunch as it’s easy to slice and transport to the office. If you don’t like olive tapenade you can swap for pesto or some harissa paste. 

Ingredients

• 2 peppers, deseeded and roughly chopped
• 2 medium-sized sweet potatoes, cut into 2cm pieces
• 1 red onion, finely chopped
• 2 courgettes, roughly chopped
• 2tbsp extra virgin olive oil, plus extra to brush
• 200g mushrooms, roughly chopped
• 250g pack ready-to-eat puy lentils
• 3tbsp green olive tapenade
• Small handful of fresh parsley or oregano, roughly chopped
• 5 filo pastry sheets, each measuring about 32 x 38cm

Method

1. Put the peppers, sweet potato, onion and courgettes in a large roasting tin. Toss through the oil and season well. Roast the vegetables in the oven for 15 minutes, turning them to coat. Add the mushrooms and cook for 15 minutes more. Set aside to cool completely.
2. Rinse the lentils and stir through the tapenade and parsley or oregano. Check the seasoning and gently mix with the roasted vegetables.
3. Heat the oven to 200C (180C fan, Gas 6). Brush one side of each sheet of filo pastry with oil then arrange, oil-side down, in a 20cm round springform tin, leaving no gaps at the base or sides (let the excess filo hang over the edges).
4. Spoon the vegetable filling into the pastry and press down firmly to level. Cover the filling with the overhanging pastry, scrunching it up. Bake the pie in the oven for 20 minutes, then unclip and remove the metal rim. Bake for 10-15 minutes more, until deep golden.

Top tips for making a vegetarian pie

Save time and use leftover roasted vegetables for the pie filling. You can also add any beans you like. Cannellini work well and chickpeas add a lovely flavour too. If you have leftover meat you could also shred that and mix it into the filling or keep it vegetarian and include some crumbled feta instead. 

Continue reading for tips on how to adapt the recipe depending on the occasion. 

We recommend using a 20cm spring form cake tin for this recipe. This will enable you to construct the pie and support it before it’s fully baked. Then remove the outside ring for the sides to get some colour and crisp up.

Tala Performance 20cm Springform Round Cake Tin - View at Amazon

Use this professional, quality tin to make sponge cakes such as Victoria Sponge or a classic chocolate cake. Alternatively, you can use it to easily make cheesecakes or even bread.

You could make this chicken pie recipe with meat-free chunks if you want a vegetarian version or we have lots more vegetarian recipes for you to explore. You might also like Simon Rimmers mushroom and Stilton pie, it can make a great dinner party show stopper.