HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Vegetable And Feta Pie
Creamy Vegetable and Feta Pie

Creamy Vegetable and Feta Pie

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At the Fresh Farm we dedicate a lot of time to customer feedback. Recently our lovely veggie customers have been requesting a vegetarian potato dish… Well your wish is our command! This delicious, creamy and comforting dinner is full of vegetables and topped with some crunchy breadcrumbs and feta… yum!

Allergens:CelerySulphitesCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 unit(s)

Celery Stick


1 punnet(s)

Closed Cup Mushrooms

½ bunch(es)


½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ bag(s)

Kale and Rainbow Chard Mix

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1 block(s)

Feta Cheese


1 pot(s)

Double Cream


Not included in your delivery

100 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2849.304 kJ
Energy (kcal)681 kcal
Fat49.0 g
of which saturates31.0 g
Carbohydrate42 g
of which sugars9.0 g
Protein21 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
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Put a large pot of water on to boil with a good pinch of salt and pre-heat your oven to 220 degrees. Peel and slice the potato into 1cm wide slices. Cut the bottom root and the green leafy top off the leek, cut in half lengthways, then slice into ½cm wide slices. Cut the celery lengthways into 1cm wide strips then chop into 1cm cubes. Slice the mushrooms and pull the thyme leaves off their stalks and discard the stalks.


Once the water is boiling, add your potato and cook for 10 mins or until your potato is soft. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don’t want the potato slices to break up too much. Once cooked, carefully drain your potato slices in a colander.


While your potato is cooking, put a large frying pan on medium heat and add a splash of oil. Throw in your leek and celery. Cook for 5 mins, then add your mushrooms and thyme leaves along with a pinch of salt and a grind of black pepper. Cook for another 7 mins.


Once your mushrooms have softened and slightly browned, and your veggies are cooked, pour in the water (amount specified in the ingredient list). Add the vegetable stock pot, bring to the boil and stir to dissolve, then add the cream. Simmer for 3-5 mins, then add the rainbow chard and kale. Gently stir into your veggie mixture so that the leaves wilt. Then turn the heat to low, bring to a gentle simmer for another 5 mins until your veggie mixture has reduced by a third. Take the pan off the heat.


While your veggie mixture is cooking, put the panko breadcrumbs with a splash of oil in a bowl. Crumble in the feta and mix everything together.


Once cooked, pour your veggie mixture into an ovenproof baking dish. Lay your potato slices on top, then sprinkle over the feta crumb. Season with black pepper and pop onto the top shelf of your oven to cook for 10 mins (or until the top is browned).


While your pie is cooking, get your washing up done!


Once your pie is cooked, remove it from your oven and serve in bowls. Voila!