Suggestions of vegetarian pie recipes

Especially ones that fussy children might eat!

Hi, this ones a pretty good one! I've made it about 4 times but it can take a while to cook all the veges and the sauce. You can use packet pastry if you want but the pastry in the recipe tastes so much better than the frozen stuff. I usually add a few rashers of bacon if i have any :D

http://oi40.tinypic.com/2mc95bt.jpg

I make a curry vege pie (just with golden curry cubes) and a thai vege curry pie, for kids though I would probably be more likely to go for some kind of variation of a white sauce and whatever veges they like.

That one looks nice el.diablo

I would make a white sauce, add a little vegetarian chicken flavour stock,
vegetables like onion, garlic, broccoli, tomato, peas, carrots, potato and any other child friendly veg, season well with salt and pepper.I would stir fry the veg in a little oil first.You could use a red lentil sauce instead of a white sauce, perhaps add curry pdr if you wish.

Use vegetable chilli, or curried vegetables, to which you could also add cheese.

I have used this in pies.
Mushroom Bourguignon

Serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

You can get chickien and beef flavoured stock cubes that are vegetarian.

Mmm.This sounds good!I don't know if my boys would eat it, but my husband and I definitely would!Do you encase it in pastry!I'm gluten intolerant, but could experiment with GF pastry.

Irenew, I have used the filling in my pie maker, which is a pie that would have a top to it.You could if baking in the oven try a potato top.