A Vegetable Pie with Sweet Potatoes and Cheddar combines the sweetness of sweet potatoes with the sharpness of cheddar cheese for a comforting and flavorful dish. Here’s a recipe to make a hearty and satisfying pie:
Sweet Potato and Cheddar Vegetable Pie
Ingredients:
For the pie crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold and cut into small pieces)
- 1 tsp salt
- 6-8 tbsp ice water
For the filling:
- 2 medium sweet potatoes (peeled and cubed)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 cup frozen peas (thawed) or fresh peas
- 1 cup grated sharp cheddar cheese
- 3 large eggs
- ½ cup milk or heavy cream
- 1 tsp dried thyme or rosemary
- Salt and black pepper (to taste)
For assembling:
- 1 egg (beaten, for egg wash)
- 1 tbsp milk or water (for egg wash)
Instructions:
-
Prepare the Crust:
- In a large bowl, mix flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice water, a tablespoon at a time, until the dough just comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Prepare the Filling:
- Preheat the oven to 375°F (190°C).
- Boil or steam the sweet potato cubes until tender, about 10 minutes. Drain and mash until smooth. Let cool.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add the chopped red bell pepper and cook until tender, about 5 minutes.
- In a large bowl, combine the mashed sweet potatoes, cooked vegetables, peas, and grated cheddar cheese. Stir well.
- In a separate bowl, whisk together the eggs and milk (or heavy cream). Add to the sweet potato mixture and stir to combine. Season with thyme (or rosemary), salt, and black pepper.
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Assemble the Pie:
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer to the pie dish and trim any excess.
- Pour the sweet potato and vegetable filling into the pie crust.
- Roll out the second dough disk and place it over the filling. Trim and crimp the edges. Cut a few slits in the top to allow steam to escape.
- Brush the top crust with the beaten egg mixed with milk or water.
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Bake the Pie:
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool slightly before slicing.
This Sweet Potato and Cheddar Vegetable Pie is a great way to enjoy a blend of sweet and savory flavors with a creamy filling and a flaky crust. It's perfect for a hearty lunch or a comforting dinner. Enjoy!
