Easy as Pie: No-Crust Vegetable Pie Recipe
This is a recipe for a hearty, tender, and very delicious vegetable pie without dough. It’s a wonderful dish that is moist, tender, and filling, and it’s easy to prepare. I highly recommend giving it a try.
Ingredients:
- 500g potatoes, peeled and cubed
- 30g butter
- 50ml milk
- 1 egg
- 1/2 tsp salt, or to taste
- 150g flour
- 1 medium onion, finely chopped
- Salt, to taste
- 1 medium carrot, grated
- 500g mushrooms, sliced
- Black pepper, to taste
- 150g cheese, grated
- Dill, for garnish
- 22cm baking dish
Instructions:
- Boil the potatoes until tender, then drain and mash them with butter and milk. Set aside to cool slightly.
- Make a well in the mashed potatoes and crack in the egg. Mix well with a spoon.
- Season with salt and mix in the flour to form a soft, sticky dough.
- In a pan, sauté the onion until translucent, then add the grated carrot and cook for another 2-3 minutes. Season with salt.
- Add the sliced mushrooms to the pan and cook until all the moisture has evaporated. Season with black pepper.
- Line a 22cm baking dish with parchment paper. Spread the mashed potato dough evenly in the dish, using a spoon dipped in oil to shape the base of the pie.
- Spread half of the mushrooms over the potato base and level them out. Top with the onion and carrot mixture.
- Add the remaining mushrooms on top and level them out.
- Cover the dish with foil and bake in a preheated oven at 180°C for 50 minutes, with bottom heat.
- Grate the cheese and sprinkle it evenly over the top of the cooked pie. Return to the oven for another 5-10 minutes, in top-bottom mode, until the cheese is nicely browned.
- Remove the pie from the oven and let it cool slightly. Sprinkle with chopped dill before serving.
Enjoy your meal!
