Rubix Vegetable Pie

July 26, 2020
Posted in Recipes
July 26, 2020 Kate Morland
Creamy winter vegetable pie

This recipe came about by looking into the fridge and combining what I had with a quick and easy sauce. Using milk as a base means more calcium and protein and I always have milk on hand! We all love a crispy pasty pie too! Making use of seasonal vegetables is a great way to create a nutrient dense and affordable meal. You can easily add meat to this pie, but we chose to go swap it out for some canned beans.


  • Store bought flaky pastry (or make your own)
  • 2 cups Pumpkin, cubed
  • 2 small Kumara, cubed
  • 2 Carrots, cubed
  • ~6 Mushrooms, chopped
  • 1 Onion or 1/2 leek finely sliced
  • Garlic, 1 tsp or 2 cloves
  • Plain flour, ~1/2 cup
  • Milk, 2 cups
  • Extra water for sauce consistency
  • Salt, pepper
  • Stock cube, vegetable or chicken
  • 2 tsps total mustard e.g. dijon, grainy, or any mustard you have
  • Canned beans e.g. cannellini, kidney or blackbean (optional)
  • Spinach


  1. Preheat oven to 200’C.
  2. Place the kumara, pumpkin, and carrot into a saucepan, cover with water and bring to the boil for 5mins. Cover and turn off.
  3. Meanwhile saute the onion, garlic and then add mushrooms in a frying pan.
  4. Add flour and mix through onion quickly, and stir through the milk a bit at a time to form a thick sauce, stirring consistently. Season with salt, pepper, stock and mustard.  Turn heat off.
  5. Add the par-boiled vegetables, spinach and canned beans.
  6. Roll out pastry and line pie dish. Pour in filling and add pastry topping or strips of pastry.
  7. Bake for 30-40min until golden brown and pastry cooked through (I check a wee corner).
  8. Serve with steamed broccoli and beans or salad…or just as is! (Tasty leftover as a cold lunch option)


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