This hearty and comforting Marry Berry Crumble-topped Veggie Pie is filled with roasted butternut squash, sweet potatoes, red pepper, and onion, all brought together with creamy blue cheese and topped with a golden Parmesan crumble. The result is a warming and rustic vegetarian main that’s rich in flavor and texture. It takes about 1 hour and 20 minutes from start to finish and serves 6. Enjoy it with a crisp green salad or a bowl of tomato soup for a complete vegetarian meal.
Marry Berry Crumble-topped Veggie Pie Ingredients
- 1 small butternut squash, peeled, deseeded and cut into large cubes (600g/1lb 5oz)
- 2 large sweet potatoes, peeled and cut into 3cm (1¼in) cubes (300g/10½oz)
- 1 large red pepper, deseeded and cut into 3cm (1¼in) cubes
- 1 small onion, cut into wedges
- 2 tbsp olive oil
- 2 tbsp sun-dried tomato paste
- 1 garlic clove, finely grated
- 150g (5oz) Dolcelatte cheese, cut into pieces
For The Crumble
- 175g (6oz) plain flour
- 115g (4oz) butter, cubed
- 75g (3oz) Parmesan, grated
- 2 tbsp freshly chopped parsley
How To Make Marry Berry Crumble-topped Veggie Pie
- Roast The Vegetables: Preheat oven to 220°C/200°C Fan/Gas 7. Toss all chopped vegetables with olive oil, salt, and pepper in a roasting tin. Roast for 30–35 minutes, turning halfway.
- Add Cheese & Garlic: Mix sun-dried tomato paste and garlic. Spoon roasted vegetables into a baking dish. Add blobs of cheese and the tomato mixture on top.
- Make The Crumble: In a bowl, rub flour and butter together until crumbly. Stir in Parmesan, parsley, and season.
- Assemble The Pie: Sprinkle the crumble evenly over the vegetable mix in the dish.
- Bake: Return to oven and bake for 30–35 minutes until topping is golden and crisp.
Recipe Tips
- Prep Ahead: You can assemble the pie up to 8 hours ahead and keep it chilled until baking.
- Cheese Swaps: Use Stilton or gorgonzola if Dolcelatte isn’t available.
- Crispier Topping: For extra crunch, add a spoonful of chopped nuts to the crumble mix.
- Even Roasting: Cut veggies into similar-sized cubes to ensure they roast evenly.
What To Serve With Veggie Pie
This savory veggie pie pairs wonderfully with a light arugula salad, steamed green beans, or a bowl of creamy tomato soup. For a heartier side, try it with garlic bread or roasted baby potatoes.
How To Store Veggie Pie
Refrigerate: Cover and refrigerate leftovers for up to 3 days. Reheat in the oven for best texture.
Freeze: This pie freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Reheat from frozen until hot and golden.
Veggie Pie Nutrition Facts
- Calories: 490
- Total Fat: 30g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Sugar: 9g
- Protein: 13g
- Sodium: 450mg
FAQs
Can I use frozen vegetables?
Fresh vegetables are best for roasting, but frozen can be used if thawed and dried thoroughly.
What’s a good substitute for blue cheese?
If you prefer a milder flavor, try crumbled feta or goat cheese.
Can I make it gluten-free?
Yes, substitute the plain flour with a gluten-free blend and use gluten-free cheese if needed.
Can I reheat it in the microwave?
It’s possible, but the crumble topping may lose its crispness. Oven reheating is better.
Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on if preferred.
Marry Berry Crumble-topped Veggie Pie
Description
A warm and rustic vegetarian pie filled with roasted vegetables and blue cheese, topped with a crispy Parmesan crumble.
Ingredients
Instructions
- Preheat oven to 220\u00b0C. Roast vegetables in oil for 30\u201335 minutes.
- Mix tomato paste with garlic and add over roasted vegetables in dish.
- Rub flour and butter for crumble, mix in Parmesan and parsley.
- Top vegetables with crumble mixture.
- Bake 30 minutes until golden and crispy.
Notes
- Assemble up to 8 hours ahead and refrigerate.
- Freeze after baking; reheat until hot.
- Cut vegetables evenly for proper roasting.
- Swap Dolcelatte with any strong blue cheese.