Vegetable Pie With Potato Topping

Spring veg and paneer pie with bombay potato crust

  • serve 4
  • Easy

Vibrant curry spices lift this vegetarian potato-topped pie for the ultimate family meal


Use spring vegetables such as asparagus, green beans and peas in this veggie potato pie, and try our spring sformato recipe.

For more easy veggie options, try our vegetarian shepherd’s pie, vegetarian quichevegetarian wellington and other vegetarian recipes.



  • paneer 250g, cut into cubes
  • oil for frying
  • onion 1, finely chopped
  • ginger a thumb-sized piece, finely chopped
  • garlic 2 cloves, crushed
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • ground turmeric 1 tsp
  • coconut milk 400ml tin
  • fine green beans 100g, halved and blanched for 30 seconds
  • asparagus 100g, halved and blanched for 30 seconds
  • frozen peas 100g


  • baby new potatoes 750g
  • butter 25g, melted
  • black mustard seeds 1⁄2 tsp
  • fennel seeds 1 tsp
  • cumin seeds 1 tsp


  • Step 1

    Fry the paneer cubes in 1 tbsp of oil in a non-stick frying pan until golden. Scoop out and drain on kitchen paper, then add the chopped onion to the pan with another little splash of oil and fry for 8-10 minutes or until soft and golden. Add the ginger and garlic and cook for 2 minutes. Add the spices and cook for another 2 minutes. Add the coconut milk and simmer for 10 minutes. Cool, then stir in the paneer, beans, asparagus and peas and tip into a pie dish.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7. Cook the new potatoes in boiling salted water until tender. Drain well then tip them out onto a chopping board, crush with the back of a wooden spoon and tear each one in half. Put into a bowl and mix in the butter and spices. Arrange the potatoes on top of the paneer so the filling is completely enclosed. Bake for 20-25 minutes or until golden and crisp on top and the filling is piping hot.

Nutritional Information

  • Kcals 595
  • Fat 39.1g
  • Saturates 26g
  • Carbs 35.9g
  • Sugars 9g
  • Fibre 7.6g
  • Protein 21.2g
  • Salt 0.2g