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Mary Berry Humble Pie Recipe – Vegetarian Pie

Calories: 578.97|Fat: 38.59|Carbohydrates: 40.91|Protein: 18.71 | 1 5

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Mary Berry Humble Pie is a vegetarian pie with cauliflower and mushrooms is a great find! Filled with creamy cauliflower, cheesy mushrooms, and petit pois – it's heartwarming!

Mary Berry Vegetarian Cauliflour Humble Pie

Step back in time to when ‘umble pie’ was a staple for servants while nobles dined on prime venison. Today, Mary Berry’s version brings that humble dish to life, packed with flavor but oh-so-simple. Imagine a veggie feast: cauliflowers, leeks, mushrooms, and petit pois wrapped snugly in a crispy puff pastry crust. It’s history on a plate, but with a deliciously modern vibe, just waiting for you to dig in.

Why You’ll Like It

Pie crust lid on top: Like many British pies, it uses a single pastry lid to cut down on calories while preserving that irresistible pie crust crunch!
Veggies taste great: The combination of cauliflower, leeks, and mushrooms creates a delicious and satisfying filling.
Cheesy: The creamy cheese sauce adds a rich and indulgent element to the pie.

For The Perfect Vegetarian Humble Pie

Make it ahead of time without adding the pastry lid. Add the pastry lid and bake before serving
Add protein – lots of vegetarian and non-veg options are suitable for this pie.

What You Need

Cauliflower: 1 large cauliflower
Leeks: 2 leeks trimmed and cut into 2cm (¾in) slices
Petit Pois: 115 g (4 oz) frozen petit pois
Puff Pastry: 1 (375 g) packet ready-rolled puff pastry
Butter: Knob of butter
Mushrooms: 200 g (7 oz) button mushrooms, halved
Egg: 1 egg beaten

FOR THE CHEESE SAUCE

Butter: 55 g (2 oz) butter
Flour: 55 g (2 oz) plain flour
Milk: 450 ml (¾ pint) hot milk
Mustard: 2 tsp Dijon mustard
Cheese:
- 115 g (4 oz) of mature Cheddar, coarsely grated
- 55 g (2 oz) Parmesan, coarsely grated

Variations

Swap the cauliflower for broccoli or a mix of your favourite vegetables. If you’re not in the mood for pastry but still crave a flavorful pie-like dish try my Vegetable Crumble Recipe. This savoury delight features potatoes, tomatoes, courgettes, peppers, and carrots, topped with a delectable crumble made from Parmesan cheese, oat flour, and vegan butter.
If you feel like eating squash I recommend Mary Berry’s Vegetarian Wellington with butternut squash, chestnut mushrooms, red peppers and goat cheese.
For a hearty option, give Mary Berry’s Chicken and Leek Pie Recipe a try. Whether you’re a chicken lover or not, omit or replace the chicken with vegetarian chicken chunks. It’s filled with creamy chicken, leek, and mushrooms and is cooked with Dijon mustard and apple juice.
Looking for a vegan alternative? Check out the Vegan Quorn Chicken Pie Recipe, a plant-based take on the classic chicken pot pie. Loaded with mushrooms, carrots, corn, green beans, peas, and Quorn pieces, all simmered in a savoury sauce of veggie broth, almond milk, and white wine.

Saving the Humble Pie For Later

Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
Freeze: Freeze for up to 3 months though Mary Berry doesn’t recommend freezing.

Serving the Vegetarian Humble Pie

Mary Berry’s Humble Pie is a complete meal on its own, but you can also serve it with a side salad or steamed vegetables for a well-rounded dinner. It pairs well with a glass of white wine or a refreshing lemonade.

Enjoy this comforting dish with family and friends and let me know how you like it!

Health Info

Calories: 578.97
Sugar: 7.91
Sodium: 547.85
Fat: 38.59
Carbohydrates: 40.91
Fiber: 4.95
Protein: 18.71

Cheesy Vegetarian Pie With Cauliflower and Leek Recipe

Author Caroline Sciberras

Servings 6

Calories 578.97

Prep Time 15

Cook Time 50

Total Time 1 5

Fat: 38.59|Carbohydrates: 40.91|Protein: 18.71

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Description

Mary Berry Humble Pie is a vegetarian pie with cauliflower and mushrooms is a great find! Filled with creamy cauliflower, cheesy mushrooms, and petit pois – it's heartwarming!

Ingredients

1 large cauliflower
2 leeks trimmed and cut into 2cm (¾in) slices
115 g (4 oz) frozen petit pois
1 (375 g) packet ready-rolled puff pastry
Knob of butter
200 g (7 oz) button mushrooms, halved
1 egg beaten

For the cheese sauce:

55 g (2 oz) butter
55 g (2 oz) plain flour
450 ml (¾ pint) hot milk
2 tsp Dijon mustard
115 g (4 oz) of mature Cheddar, coarsely grated
55 g (2 oz) Parmesan, coarsely grated

Instructions

Preheat the oven and prepare a baking dish. Preheat the oven to 200°C/180°C Fan/Gas 6. Prepare a fairly deep 28cm (11in) diameter dish or a 3-pint dish.
Cook the green veggies. Break the cauliflower into small, even-sized florets, including chopping some of the smaller leaves. Bring a large pan of salted water to a boil. Boil leeks for 4 minutes, then add cauliflower florets and leaves, boiling for an additional 3 minutes until just tender. Drain, run under cold water to stop cooking, and set aside.
For the cheese sauce. Melt butter in a large saucepan over medium heat. Add flour, stirring for 1 minute. Gradually whisk in hot milk until thickened. Stir in mustard, Cheddar, Parmesan, salt, and freshly ground black pepper. Let it cool for 5 minutes.
Pan-fry the mushrooms. Heat butter over high heat, pan fry mushrooms for 3 minutes until golden, season with salt and pepper, and set aside to cool.
Mix all the veggies and put them in the baking dish. Add all cold vegetables and frozen peas to the cheese sauce, stir, and check seasoning. Spoon into the pie dish.
Cover the baking dish with pie crust. Unroll the pastry and set aside a 7cm (2¾in) strip from the short side, chilling it in the fridge. Roll out the remaining pastry slightly larger than the pie dish. Brush the beaten egg around the dish's edge, place the pastry on top, and press down on the edges to seal. Trim any excess pastry with a sharp knife, make a small slit in the centre for steam to escape, and brush the top with a beaten egg.
Decorate the pastry and bake. Roll out the reserved pastry strip a bit thinner, then roll it up tightly. Using a sharp knife, slice it into long, thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie in a random pattern. Bake in the preheated oven for about 40–45 minutes, until the pastry is golden, and the sauce is bubbling around the edges.

Recipe Notes:

You will need a fairly deep 28cm (11in) diameter dish or a 3-pint dish.
The pie can be made, left unglazed, and stored covered in the fridge for up to 24 hours ahead.
Not suitable for freezing