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A cheesy vegetable pot pie


  • Preheat oven to 180°-200°C fan forced (200°C-220°C normal).
  • To make the cheese sauce, melt the butter in a heavy-bottomed pot and add the flour. Mix well and cook over a very low heat for 4-5 mins. 
  • Bring 1 litre milk to the boil in another pot and add it all at once to the flour mixture. Whisk well and cook over a moderate heat until reasonably thick, adding more milk as necessary. 
  • Then add the cheese, seasonings and cream. Stir and gently cook until the cheese has melted. Taste for seasoning. 
  • At the same time, toss the vegies with oil and a decent amount of seasonings and cook in the oven until tender. 
  • Then combine the roasted vegies with the cheese sauce. 
  • Cut rounds in the puff pastry sheets, a little larger than the cooking bowls.
  • Then fill the four bowls with the vegie mixture - not to the top. 
  • Beat together ¼ cup milk with the egg.
  • Then brush the edges of each bowl with the egg wash and place a pastry round on top. Press down the sides and paint the top with more egg wash. Cook in the oven for about 25-35 mins until golden brown.
  • Serve with a simple green salad on the side.


  • 4 tbsp butter
  • 4 tbsp plain flour
  • 1¼ litres milk
  • 1 cup grated tasty cheese
  • sea salt & freshly ground pepper
  • a slurp of cream (optional) olive oil
  • 2-3 sweet potatoes, peeled & cut into chunks
  • 6 chats (baby potatoes), peeled & cut into chunks
  • ½ butternut pumpkin, peeled & cut into chunks
  • 12 baby onions, peeled
  • 3 zucchini, cut into chunks
  • 6 puff pastry sheets
  • 1 egg

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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