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Vegan potato, rosemary and onion pie recipe

Vegan potato, rosemary and onion pie recipe

93 ratings

Made with fluffy potatoes, sweet onion and a medley of herbs and spices, this hearty vegan potato pie recipe is the perfect winter warmer for those following a vegan or vegetarian diet. See method

  • Serves 4
  • 20 mins to prepare, 45-50 mins to cook
  • 733 calories / serving
  • Vegan
  • Vegetarian


  • 6 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1kg white potatoes, scrubbed and thinly sliced
  • 5 tbsp fresh rosemary leaves, chopped
  • ½ tsp chilli flakes
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 300ml (1/2pt) vegetable stock
  • 1 x 375g pack ready rolled vegan puff pastry
  • 2 tbsp soya milk

Each serving contains

  • Energy

  • Fat

    43g 61%
  • Saturates

    15g 73%
  • Sugars

    7g 7%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 81.4g Protein 11.4g Fibre 9.8g


  1. Heat half the oil in a large heavy-based frying pan and cook the onion over a medium-high heat for 5 minutes until softened and starting to turn golden. Remove from the pan using a slotted spoon and set aside. Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and cook over a medium heat for 5-8 minutes until lightly golden, tossing occasionally with two spoons. Remove from the heat and arrange in layers with the onions in a large 2 ltr (31/3pt) pie dish. Pour over the vegetable stock and season generously with salt and freshly ground black pepper.
  2. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry and cut a thin strip of pastry to place around the edge of the pie dish, pressing down with a little water to seal, then lightly brush the top of the pastry strip with more water and put the remaining pastry over and seal again, using a fork to press the two pieces of pastry together. Trim the excess and make an incision in the centre of the pie for the steam to escape and lightly brush all over with the soya milk.
  3. Bake for 25-30 minutes until the top is golden and the potatoes inside are tender. Serve with plenty of fresh green vegetables, if you like.

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