Vegetable Pie

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, peas, broad beans, butter or haricot beans, florettes of cauliflower and a few mushrooms
  • ½ teaspoon grated nutmeg
  • Salt and freshly ground black pepper
  • cup (1.5 dl) good, well-seasoned brown gravy or well-seasoned white sauce about as thick as single cream
  • A little butter

Potato Crust

  • cups (180 g) self-raising flour
  • ½ stick (60 g) butter
  • cup (180 g) cold, cooked mashed potatoes
  • ¾ cup (90 g) grated Cheddar cheese
  • 2 tablespoons milk
  • Salt
  • Beaten egg, if liked


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 the mashed potatoes and then the cheese. Add the milk and work together with your hand, then knead a little to a smooth dough.

Roll the dough out on a floured board to about 1 to 1½ inches (2.5 to 3.5 cm) thick. Moisten the edge of the pie dish with a little milk or water, press the dough lid well over the whole dish and trim edges to fit neatly. Brush over with beaten egg, if liked. Bake at oven, 350°F (180°C, Gas Mark 4) for 40 minutes.