Zero Waste Veggie Pie Top open

Zero Waste Veggie Pie

gluten free, vegan, dairy free, egg free, refined sugar free
5 from 3 votes
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Course: Dinner
Cuisine: British
Keyword: comfort food, Dinner, gluten free, healthy, mash potato, pie, vegan, veggie, zero waste
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 people


  • 1 kg maris piper potatoes
  • Olive oil
  • 200 g vegan cheese, grated
  • 1 large garlic clove crushed
  • 1 red onion, finely chopped
  • 3 carrots grated
  • 1 broccoli
  • 3 celery stalks finely chopped or grated
  • 1 fennel root roughly chopped
  • 1 red chilli finely chopped
  • 1 400g can chickpeas drained and rinsed
  • handful fresh parsley finely chopped
  • 1 lemon


  • Pre-heat your oven to 200C
  • Slice the potatoes into small cubes, leaving the skin on. Place in a pot with boiling water for 12 minutes until soft
  • Meanwhile prepare the veg. Keeping the skin on the carrots, grate them straight into the baking dish. Add the chopped celery, fennel root, chilli (making sure to not waste any edible parts) parsley leaves and stalks, red onion, garlic, chickpeas and 100g of vegan cheese
  • To reduce food waste, chop the florets off the broccoli head and then grate the stalk. Add both to the baking dish along with the zest of 1/2 a lemon and the juice of the full lemon. Season with salt and pepper and mix all the ingredients 
  • Once the potatoes are boiled, mash with olive oil (or how you prefer to do it) and add in the leftover 100g of vegan cheese and mash until smooth. Simply layer on top of the pie mix and place in the oven at 200C for 35 minutes