Vegetable Pies

(All Recipes have Gluten-Free Options)

Aubergine Parmigiana (Serves 4)

With the wonderful mix of tomato, parmesan, mozzarella and aubergine, the flavours of this dish will brighten any day! Simply serve with a well-dressed green salad. I like to fry half of the aubergine slices and blanch the other half, in this way the parmigiana isn’t too oily yet still very tasty. Simply leave out the breadcrumbs for a gluten free option.

1kg aubergines (about four large ones)

2 tablespoons olive oil, plus more for frying

3 garlic cloves, crushed

800g tinned tomatoes

150ml red wine

Pinch of sugar

½ teaspoon dried oregano

200g mozzarella, thinly sliced

100g Parmesan cheese, grated

50g dried breadcrumbs (optional)

Handful of basil leaves

Sea salt and black pepper

* A rectangular baking dish approx. 30cm x 20cm

1. Heat the 2 tablespoons of olive oil in a pan over a medium-high heat and add the garlic. Fry for a minute before adding the tomatoes and wine. Bring to the boil, stirring and mashing the tomatoes. Add a pinch of sugar, a little seasoning and the oregano, reduce the heat and simmer for 40 minutes, stirring occasionally.
2. Meanwhile cut the aubergines, lengthways, into thin slices (about 5mm).
3. Pour enough oil into a frying pan to coat the bottom well and put over a medium-high heat. Fry half the aubergine slices until golden brown on both sides, working in batches and removing to drain well on kitchen roll.
4. Put a large pan of water on to boil. When boiling add the other half of the aubergine slices and blanch for 2 minutes. Remove and drain on kitchen roll – it is important to dry them well.
5. To assemble the parmigiana, spread a thin layer of tomato sauce over the bottom of a baking dish, followed by a layer of the fried aubergines (packing them tightly), then half of the mozzarella slices, quarter of the parmesan cheese and seasoning. For the next two layers use the blanched aubergine slices, followed by a thin layer of tomato sauce, a generous sprinkling of parmesan and seasoning (no mozzarella). Finally, for the fourth layer use the remaining fried aubergine slices, the tomato sauce, and the mozzarella slices. At this point if using breadcrumbs mix them with the remaining parmesan cheese and a little olive oil and sprinkle over the top (if not using breadcrumbs simply sprinkle over the parmesan).
6. Bake in a preheated oven, 180’c fan, for about 30 minutes until browned and bubbling. Allow to cool slightly and sprinkle over with torn basil leaves before serving.

Vegetarian Moussaka with Ricotta Topping (Serves 4-6)

This is such a good vegetarian recipe! It’s from Delia Smith’s ‘Winter Collection’ cookbook, but I think that this recipe is good whatever the season – I know from experience that it is perfect on a summers day with a crunchy green salad!… In the original recipe the aubergines are purged (salted) before cooking, I don’t do this as having read that these days due to the varieties of aubergines being less bitter there is no need, I am inclined to agree and of course, it saves time.

2 aubergines, chopped into 1 cm dice

275ml vegetable stock

50g Puy lentils

50g green lentils

4 tablespoons olive oil

2 onions, finely chopped

1 large red pepper, chopped into small dice

2 cloves garlic, peeled and crushed

400g tin chopped tomatoes, drained

200ml red wine

2 tablespoons tomato purée

1 level teaspoon ground cinnamon

2 tablespoons chopped parsley

Sea salt and black pepper

For the topping:

275ml whole milk

25g plain flour (gluten-free if required)

25g butter

¼ whole nutmeg, grated

250g Ricotta cheese

1 egg, beaten

25g Parmesan cheese

Sea salt and black pepper

1. Pour the stock into a saucepan together with the Puy lentils, bring to the boil and simmer with the lid on for 15 minutes before adding the green lentils. Cover again and cook for a further 15 minutes by which time most of the liquid should be absorbed and the lentils will be soft.
2. Meanwhile heat 2 tablespoons of olive oil in a large frying pan and fry the onions until they are soft and tinged brown, about 5 minutes. Then add the red pepper, cook until softened for 4 minutes or so. Next add the garlic, cook for a further minute then transfer to a plate.
3. Now fry the aubergines in a further 2 tablespoons of olive oil (you may need a little more), turn up the heat and toss so that the aubergines get evenly cooked. When they are softened and browned add the drained tomatoes and the onion and pepper mixture.
4. In a bowl mix the wine, tomato purée and cinnamon together, then pour it over the vegetables. Then add the lentils, chopped parsley. Season well and let everything simmer gently whilst you make the topping.
5. For the topping, simply put the milk, flour, butter and nutmeg in a saucepan and whisk until it comes to simmering point and thickens into a smooth sauce. Remove for the heat and season with salt and pepper, let it cool a little before adding the Ricotta cheese, followed by the beaten egg.
6. Transfer the vegetable mixture to a baking dish and spoon over the cheese sauce, using the back of a spoon to take it right up to the edges of the dish. Sprinkle over the Parmesan cheese and bake in a preheated oven, 180’c, for a hour.
7. Remove from the oven and allow to rest for 15 minutes before serving.

Bean and Lentil Bake with Sweet Potato Mash (Serves 4)

I will be the first to admit that, being keen meat eater, I often struggle to find vegetarian recipes which are really ‘fulfilling’. This recipe definitely ticks all my boxes, even though it is not just vegetarian but vegan! I followed the recipe to the letter and so for the cheesy mash I used ‘nutritional yeast’ which was a revelation. It manages to give the mash a subtle cheesy flavour, however if you’re not vegan you could easily substitute this for cheddar cheese and likewise the coconut yogurt for milk. The paprika in the filling gives the pie a subtle smoky flavour which combined with the cheesy mash is delicious.

For the topping:

1 large sweet potato

1 large white potato

2 tablespoons coconut yogurt or milk (see note above)

3 tablespoons nutritional yeast or 6 tablespoons grated cheddar cheese (see note above)

Sea salt and black pepper

For the Filling:

1 leek

1 tablespoon olive oil

2 cloves of garlic, sliced

1 tablespoon smoked paprika

2 tablespoons tomato purée

150g red lentils, rinsed

750ml vegetable stock

1 tablespoon balsamic vinegar

400g tin black beans, drained and rinsed

Sea salt and black pepper

1. Peel and chop the potatoes into small cubes. Add them to a pan of boiling water with a good pinch of salt and cook on a high simmer for about 10 minutes until soft. Drain.
2. Mash the drained potatoes with the other topping ingredients, seasoning well with salt and pepper. Set aside.
3. To make the filling, roughly chop the leek, add to a large pan with the oil and fry on a medium heat for 5-6 minutes until soft.
4. Add the garlic, fry for a another minute then add the smoked paprika and tomato purée, stir well for another minute or so.
5. Add the lentils, vegetable stock and balsamic vinegar. Bring to the boil then turn down the heat and simmer for 15 minutes. Add a bit more water if needed.
6. Now add the black beans and season with salt and pepper, stir well.
7. Spread the lentil mix evenly over the base of a baking dish. Top with the mash, spreading it out to cover the lentil mix.
8. Bake in a preheated oven, 180’c fan, for about 20 minutes until the potato top is crispy.

Sheepless Shepherd’s Pie (Serves 6-8)

This meatless shepherd’s pie makes a great vegetarian feast. The rich combination of braised lentils, mushrooms and vegetables are the perfect substitute for lamb. It has complex flavours –  the secret ingredient is pickled walnuts which lend a dark nuttiness and piquancy that really lift the whole dish. The topping is a caramelised celeriac mash rather than potato – it really is delicious! This recipe is from Rosie Birkett’s cookbook ‘The Joyful Home Cook’. The recipe calls for the lentils to be soaked before use, however you could use ‘Merchant Gourmet’ Puy lentils which don’t need soaking.

200g green or puy lentils, soaked in cold water for 30 minutes and drained (or use no-soak, see above)

3 bay leaves

2 tablespoons olive oil

1 onion diced

2 celery sticks, trimmed and finely chopped

1 carrot, diced

2 garlic cloves, crushed

Pinch of dried chilli flakes

½  x 400g tin chopped tomatoes

30g butter, plus a couple of knobs for frying the sage and greasing

6 sage leaves, plus 3 for pie topping

400g field or chestnut mushrooms, sliced

500ml vegetable stock (I use Swiss Marigold Boullion)

1 teaspoon honey

80g pickled walnuts, chopped, plus 1 tablespoon of the vinegar

100g brie, cubed

For the Celeriac Topping:

100ml whole milk

1 celeriac (400-500g) peeled and cubed

50ml double cream

30g butter

Nutmeg, for grating

10g Parmesan cheese, grated

Sea salt and black pepper

1. Bring a large saucepan of salted water to the boil and add the lentils and one bay leaf. Cook for 15 minutes, or until tender, skimming away any surface scum. Drain and set aside.
2. Heat the olive oil in a frying pan over a medium heat, add another bay leaf, the onion, celery, carrot, garlic, chilli flakes and a large pinch of salt, fry for 8-10 minutes until the onions have softened and are starting to brown. Add the chopped tomatoes and cook for 5 minutes until they start to break down into a sauce. Remove from the heat and set aside.
3. Melt the butter in another frying pan over a medium-high heat and stir in the 6 sage leaves and add the mushrooms plus a good pinch of salt, fry for 6-8 minutes until they have given up most of their moisture and are deeply coloured.
4. Add the mushrooms to the tomato pan, along with the lentils and pour over the vegetable stock. Return this pan to a medium heat, stir and cook for 5-8 minutes until the stock has reduced. Season with pepper, stir in the honey, pickled walnuts and vinegar and the cheese, remove from the heat.
5. Now cook the topping. Pour the milk into a saucepan, add the remaining bay leaf, the cubed celeriac and a good pinch of salt. Cover and turn the heat to low-medium. Slowly cook, so that the milk starts to evaporate, steaming and caramelising the celeriac. Gently shake the pan every few minutes to stop the celeriac sticking to the bottom of the pan – and if it gets too dry add another splash of milk. Cook for about 15 minutes until tender. Finally add a tablespoon of boiling water and give it a good stir, scraping up any bits from the bottom.
6. Put the celeriac in a food processor, add the cream, butter, a good grating of nutmeg, the Parmesan and salt and pepper. Blitz until smooth and creamy.
7. Finally, put the lentil mixture in a buttered pie dish and top with the celeriac mash. At this point, for added luxury, you can melt a knob of butter in a frying pan and fry the remaining 3 sage leaves until crisp, then pour them over the pie, or you can simply top with a few knobs of butter.
8. Bake the pie in a preheated oven, 180’c fan, for 25-30 minutes.

Asparagus, Corn & Goats Cheese Frittata (Serves 4)

This is a summer favourite, it makes a great, fast supper with a big, crunchy salad (see my salad dressings here!) or it’s great for a picinic!

400g asparagus

2 corn-on-the-cob

50g butter

4 spring onions, chopped

Bunch of fresh dill, chopped

8 eggs, beaten

200g firm goats cheese, broken into pieces

Sea salt and black pepper

1. Snap off and discard the woody ends of the asparagus and cut the spears into 2-3 cm lengths (if the spears are particularly thick, split them in half lengthways).
2. Remove the corn from the corn-on-the- cob, by running a sharp knife down along the cob.
3. Heat half the butter in a large frying pan over a medium heat. Add the asparagus, corn and spring onions, fry for 2-3 minutes, stirring. Transfer to a bowl, add the chopped dill (reserving a little for a garnish), and gently mix in the beaten eggs, seasoning with salt and pepper.
4. Wipe the pan clean, then add the remaining butter over a high heat. When it has melted and starts to sizzle add the frittata mixture and reduce the heat to medium. Arrange the pieces of goats cheese over the top of the frittata, pushing them down into the mixture.
5. Cook for about 10-15 minutes, until the sides of the frittata start to puff up.
6. When it is just about set but still has a little wobble, place the pan with the frittata under a very hot grill to set the top.
7. Let it cool a little, before sprinkling with the reserved dill and cutting into thick wedges to serve.

Spinach and Gorgonzola Stuffed Jacket Potatoes (Serves 4)

This is a delicious recipe from Ottolenghi’s cookbook, ‘Simple’, and yes, it is a very simple, yet satisfying midweek supper! The Gorgonzola cheese is the winning ingredient in this recipe, turning the humble potato into a show stopper – just serve with a crispy salad.

4 large baking potatoes

50g butter

6 tablespoons double cream

120g Gorgonzola cheese

400g baby spinach

40g walnut halves (optional)

Sea salt and black pepper

1. First of all toast the walnuts (if using) in a preheated oven, 200’c fan, for about 5 minutes (keep an eye on them!), then chop roughly.
2. Pierce each potato a few times with a fork and place them on a baking tray lined with baking parchment. Bake in a preheated oven, 220’c fan, for 1 hour or just over.
3. Cut each potato in half, lengthways, scoop the flesh out into a medium bowl, setting the skins aside for later.
4. Roughly mash the potato with 40g of butter, the cream, Gorgonzola, 1 teaspoon salt and a generous grind of pepper and set aside.
5. Take the remaining 10g of butter and divide between the potato cavities. Sprinkle with a generous pinch of salt and return to the oven for 7-8 minutes to crisp up. Remove from the oven and set aside.
6. Place a medium saucepan, half filled with salted water, on a high heat. Once boiling, add the spinach for about 10-15 seconds, just to wilt. Drain the spinach, squeezing out as much water as possible. Stir this into the potato flesh mixture and spoon this mash back into the empty potato skins, piled high.
7. Bake the potatoes in the oven, 220’c fan, for 10-15 minutes, until the mash is crisp and browned. Remove from the oven, sprinkle with the walnuts, if using, and serve with a side salad.

Vegetarian Shepherd’s Pie with Goats’ Cheese Mash (Serves 4)

As you may be aware, I am a complete meat lover, so when I say that this recipe could convert me to vegetarianism, you’ll know it’s extremely good!…I found this recipe many years ago in Delia Smith’s ‘How to Cook: Book Three’, I have made it on numerous occasions since then. It is quite a straightforward recipe but you must remember to pre-soak the black eyed beans the night before cooking it. The vegetables need to be chopped small so it is a good idea to use a food processor – and it saves a lot of time! I like to serve this with a green salad with a classic vinaigrette dressing (recipe here).

110g dried black-eyed beans, pre-soaked and drained

75g green split peas (no need to soak), rinsed

75g green lentils (no need to soak), rinsed

725ml boiling water

50g peeled carrots

50g peeled swede

50g peeled celeriac

1 large onion, peeled

1 small green pepper, deseeded

50g butter, plus a little extra for greasing

1 heaped tablespoon chopped mixed fresh herbs (sage, rosemary, thyme and parsley)

¼ teaspoon ground mace

¼ teaspoon cayenne pepper

Salt and black pepper

For the topping:

110g soft goats’ cheese

700g potatoes (such as Maris Piper), peeled

225g tomatoes, peeled and thinly sliced

50g butter

2 tablespoons milk

25g Pecorino cheese, grated

Sea salt and black pepper

(A round baking dish, roughly 23cm diameter and 5cm deep, buttered)

1. First put the drained beans in a saucepan with the split peas and lentils. Add the boiling water and some salt. Cover and simmer gently for 50-60 minutes until they have absorbed the water and are soft. Remove from the heat and mash them just a little with a fork.
2. Meanwhile cook the potatoes.
3. Whilst the potatoes are cooking, roughly chop the vegetables before placing in a food processor and chopping small.
4. Melt the butter in a large frying pan over a medium heat, add the vegetables and cook gently for 10-15 minutes until they are softened and tinged gold at the edges.
5. Add the vegetable mixture to the lightly mashed pulses, along with the herbs, spices and salt and pepper to taste. Spoon this mixture into the buttered baking dish.
6. Arrange the slices of tomato over this mixture.
7. Mash the cooked potato with the butter, milk and goats cheese and season with salt and pepper (you can use an electric hand held whisk to do this). Spread the potato over the top of the ingredients in the dish.
8. Finally sprinkle over the Pecorino and bake the pie in a preheated oven, 190’c fan, for 20-25 minutes, until the top is lightly browned.