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 potato pie, and try our spring sformato recipe here.



  • 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