Mary Berry’s Cheese & Vegetable Pie

Name: Mary Berry’s Cheese & Vegetable Pie
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American, British, European
Ingredients: 250g flour; 120g butter, cut to cubes; 120g hard cheese, grated; 1 small egg, whisked; 30g butter; 1 onion, diced; 2 carrots, sliced to rounds; 500 g zucchini, sliced to half-rounds; 2 big tomatoes, sliced to squares; 250 g mushrooms, sliced to thin slices; Pinch Fresh parsley; Pinch Majoram; Salt to taste; Pepper to taste; 30g butter; 30g flour; 300 ml milk; 60g hard cheese; 2 tsp mustard; Pinch cayenne pepper; Pinch salt; Pinch pepper

14 steps

Prep:45minCook:30min

Good ol’ recipe from an old Mary Berry’s cookbook. Requires some effort, especially since you’re making the dough an’ all, but is totaly worth it! Perfect for special ocasions! And it’s so nice you won’t event miss the meat. :)

Updated at: Thu, 17 Aug 2023 11:36:39 GMT

Ingredients

5 servings

Instructions

Dough

Step 1

Add flour and cold butter in a bowl. Start mixing it together and breaking it appart with your hands untill you get the flakey crumbles.

Bowl

flour250g

butter120g

Step 2

Add the grated cheese in, 2 tbsp of whisked egg and 2 tbsp of cold water. Mix everything together with your hands untill you get smooth dough. No need to kneed for too long, and you have to work quick so that you don’t melt the butter with the warmth of your hands. Cut the dough in two parts, one size of a 2/3, other 1/3 and cover with the clear foil individually. Put the dough in the fridge for around 30 min to firm up a bit.

FridgeCool

Whisk

Knife

hard cheese grated120g

egg1

Veggies

Step 3

In a bigger pan warm up the butter and saute the onion for few minutes. Than add the carrots and saute for additional minute or two.

Sauce Pan

butter30g

onion1

carrots2

Step 4

Add the zuchini, mushrooms and tomato in and saute for arround 10-15 min on medium-low heat mixing gently ocasionally. Add parsley and majoram. Season with salt, pepper to your liking.

CooktopHeat

zucchini500g

tomatoes2

mushrooms250g

Fresh parsley

majoram

salt

pepper

Cheese sauce

Step 5

In a small sauce pan melt butter on low heat. Add flour and stir for 1-2 min.

CooktopHeat

Sauce Pan

butter30g

flour30g

Step 6

Add in the milk and stir with a whisk for few minutes or untill it tickens on low-medium heat.

CooktopHeat

Whisk

milk300ml

Step 7

Add the mustard, cheese, pinch if cayene, salt and papper and mix to combine.

hard cheese60g

mustard2 tsp

cayenne pepper

salt

pepper

Step 8

Pour the sauce in the pan with the vegetables and gently mix untill nicely combined.

Sauce Pan

Asembly

Step 9

Prepare the caserole dish. Roll out the bigger chunk of dough (2/3) with a rolling pin on a baking papper. Use the dish to eyeball the size and shape - you should be able to fill in the caserole dish bottom and sides.

Casserole Dish

Rolling pin

Parchment paper

Step 10

Gently place the dough in the caserole dish and press lightl with your fingers. Don’t worry if some parts tear up a little - you can press them back togethwr with your fingers. You can even cut some parts where you have excess and stick them on the parts you’re missing some…

Step 11

Pour in the delicious cheesy veggies mix. Cover with the rolled out remaining 1/3 of the dough. Leave around 2 cm of dough overlap and cut out the rest. Press the edges together with a fork and brush with the remaining egg.