Vegetable Pie

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

A very good meatless pie which was served as a substantial main dish on many Suffolk farms. This recipe was included in a notebook from Wickham Market near Bury St Edmunds.


  • lb (¾ kg) mixed vegetables: carrots, turnips, 1 large onion,


Chop and cook the vegetables, frying the onion and mushrooms. Grease a large pie dish. Put in the vegetables, sprinkle with the nutmeg, salt and pepper and stir to mix. Pour in the gravy or white sauce.

To make the crust, add a pinch of salt to the flour and rub in the butter. Lightly mix in