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Dauphinoise topped Vegetable Pie

Dauphinoise topped Vegetable Pie

Vegetarian
Baking
Main
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100g carrots, peeled & grated or finely chopped in a food processor
100g celeriac, peeled & grated
130g courgettes, grated
50g parsnips, peeled & grated
2 onions, grated
1 red pepper, deseeded & finely chopped
2 cloves of garlic, peeled & finely chopped
4 tbsp flour
2 eggs
Seasoning
Topping:
450g potatoes, peeled & sliced into very finely slices 2-3 mm thick
200ml Alpro Plain No Sugars alternative to yogurt
1 egg, beaten
2 cloves garlic, peeled & finely chopped
Seasoning
2 -3 tbsp vegetable oil for brushing

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