No-Crust Vegetable Pie Recipe

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:

1. Boil the potatoes until tender, then drain and mash them with butter and milk. Set aside to cool slightly.
2. Make a well in the mashed potatoes and crack in the egg. Mix well with a spoon.
3. Season with salt and mix in the flour to form a soft, sticky dough.
4. In a pan, sauté the onion until translucent, then add the grated carrot and cook for another 2-3 minutes. Season with salt.
5. Add the sliced mushrooms to the pan and cook until all the moisture has evaporated. Season with black pepper.
6. 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.
7. Spread half of the mushrooms over the potato base and level them out. Top with the onion and carrot mixture.
8. Add the remaining mushrooms on top and level them out.
9. Cover the dish with foil and bake in a preheated oven at 180°C for 50 minutes, with bottom heat.
10. 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.
11. Remove the pie from the oven and let it cool slightly. Sprinkle with chopped dill before serving.

Enjoy your meal!