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Vegetable Pie


Rate this recipe 4.7/5 (16 Votes)


  • 1/2 butternut squash
  • 4 carrots
  • 4 potatoes
  • 12 oz (3/4 lb) ground meat
  • scant 1 cup of white wine
  • 1 onion
  • thyme


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 30mins
Cost Budget Friendly


Step 1

Preheat oven to 400 F
Cut all vegetables into cubes and cook in boiling water with a bouillon cube.

Step 2

Drain and mix with a little milk to get a puree. Add salt, pepper and thyme.

Step 3

Sauté onion, add ground meat and brown 5 minutes.

Step 4

Add white wine and simmer over low heat. In a dish, pour half the vegetables and meat.

Step 5

Top with remaining vegetables, sprinkle with grated cheese.

Bake for 30 min at 400 ° F.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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