A vegetarian midweek meal with a touch of indulgence.

This tasty vegetarian creamy mascarpone vegetarian pie is a recipe from Riverford.

  • SERVES: 4
  • PREP TIME: 30 mins
  • COOKING TIME: 30 mins
  • IDEAL FOR: midweek meal, family, meat-free
  • DIFFICULTY: easy

This veggie pie is packed full of veggies with Italian flavours.

It’s a great family or midweek meal dish.

And if you want to be an efficient cook, you can even make a batch and freeze it for ease.

Creamy mascarpone vegetarian pie


  • 1kg red potatoes, chopped
  • 2 onions, sliced thinly
  • 2 red peppers, deseeded and chopped
  • x 2 courgettes, chopped
  • 2 carrots, chopped
  • 2 garlic cloves
  • 1 x 400 g tin cannellini beans
  • 20g sun-dried tomatoes, chopped
  • 2 tsp bouillon powder
  • 250g mascarpone
  • 4 tbsp green pesto
  • 1 tbsp plain flour
  • 50g butter
  • 50 g Italian-style cheese, grated


  1. Preheat your over to 190℃/Gas 5.
  2. Peel and dice the potatoes and carrots into 2cm chunks and add to a large pan of water (with a pinch of salt). Boil for approx. 10 mins, or until tender.
  3. Thinly slice the onion and dice the peppers and courgette into 2-3cm pieces. Peel and finely chop the garlic.
  4. Drain the cannellini beans. Finely chop the sun-dried tomatoes.
  5. In a large frying pan, heat 2 tbsp of oil to medium heat. Stir-fry the onion, pepper, courgette, and sun-dried tomatoes for 5 mins.
  6. Add the garlic and fry for 1 more minute.
  7. Into the veg, stir the cannellini beans. Add the bouillon, mascarpone, pesto, 1 tbsp of plain flour, and 200 ml of water. Season.
  8. Stir on low-medium heat for 2 mins. Take the pan off the heat.
  9. Drain the potatoes and carrots, add some butter, and mash. Season to taste.
  10. Tip the veg into a baking dish. Spread over the mash. Scatter over the Italian cheese.
  11. Bake for approx. 15 mins, until golden.

For more vegetarian dishes, visit here.

Creamy mascarpone vegetarian pie