Crispy Potato Topped Vegan Vegetable Pie

Apricot & smoked paprika sauce
Apricot & smoked paprika sauce
Apricot & smoked paprika sauce
Apricot & smoked paprika sauce


Prep time
5 mins
Cooking time
1 hour 25 mins
Serves 8
A delicious fruity Apricot & Smoked Paprika flavoured pie. Vegan and vegetarian friendly!
400g Vegan Shortcrust pastry
4tbsp Apricot & Smoked Paprika Sauce
400g thinly sliced potatoes
2tbsp olive oil
1 small chopped onion
3 garlic cloves
40g all-purpose flour
475ml vegetable broth
250ml unsweetened almond milk
500g frozen mixed vegetables
1 large russet potato, chopped into small chunks

Cooking Method

  1. Preheat oven to 200°C/220°C fan/ Gas 7.

  2. Place the half the pastry within a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool whilst you prepare the filling.

  3. Heat the olive oil over medium-high heat in a large pan. Add the onions and garlic, cook for 1-2 minutes.

  4. Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, Apricot & Smoked Paprika Sauce, and russet potato. Simmer for 5-10 minutes, until the sauce thickens.

  5. Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust. Top with sliced potatoes.

  6. Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!

Don’t have caramelised onion chutney?

If you don’t have any of the key Cottage Delight ingredients but love the recipe,perhaps you have one of these tasty alternatives in your kitchen cupboards instead?