Vegetable Layer Pie with Yorkshire Cheese

Prep time: 20 minutes

Cooking time: 50 - 60 minutes

Serves: 4 - 6

A Comforting Bake with a Yorkshire Twist

This hearty vegetable layer pie combines earthy root vegetables with a rich, creamy topping finished with golden melted Yorkshire Wensleydale or Swaledale cheese. It’s the perfect dish for a family supper, a Sunday roast side, or a warming vegetarian main. Packed with flavour and texture, this pie celebrates simple ingredients layered with love — Yorkshire style.

Vegetable Layer Pie

Ingredients

• 225g / 8oz celeriac

• 225g / 8oz carrots

• 225g / 8oz swede

• 225g / 8oz parsnips

• ½ pint / 10 fl oz milk

• ½ pint / 10 fl oz single cream

• ½ pint / 10 fl oz natural yoghurt

• 170g / 6oz grated cheese (preferably Yorkshire Wensleydale or Swaledale)

• 1 teaspoon wholegrain mustard

• Salt and pepper, to taste

Method

• Peel and finely grate all the vegetables, keeping each type separate. (Traditionally done by hand, but a food processor makes it quick and easy.)

• Layer the grated vegetables in a greased ovenproof dish.

• Pour over the milk and cover with foil. Bake in a moderate oven (180°C / gas mark 5 / 350°F) for 30 minutes.

• Meanwhile, whisk together the cream, yoghurt, mustard, and seasoning.

• Remove the dish from the oven, pour the cream mixture evenly over the vegetables, and top with the grated cheese.

• Return to the oven, uncovered, and bake for 20–30 minutes until the topping is bubbling, golden, and crisp.

• Serve hot as a main dish with green vegetables or as a side with roast meats.

Serving Suggestions

• Serve with a crisp green salad for a lighter meal.

• Pair with roast chicken or lamb for Sunday lunch.

• Add a sprinkle of fresh thyme or rosemary before baking for an extra layer of flavour