Meal-in-One Potato & Veg Pie

Great dish for entertaining or for when you need to fill up on those carbs.

If you are looking for the perfect appliances to make this fantastic recipe, check out a range that we suggest:

Defy Built-in Oven & Hob Combo – DCB018 –

Serves 6


– 1 kg potatoes, peeled and sliced 3 large red peppers, deseeded and skins removed
– 200 g sweet potatoes, peeled and sliced 4 extra-large eggs, beaten
– 2 onions, peeled and chopped Salt and freshly-ground black pepper to taste
– 30 ml sunflower oil 15 ml finely chopped parsley
– 2 large brinjals, sliced 10 ml fresh thyme or 3 ml dried thyme
– 2 courgettes, sliced lengthwise 250 ml Roasted Tomato Sauce (pg 79)
– 45 ml olive oil 200 g feta cheese, crumbled


1. Preheat grill.
2. Cook potatoes in boiling salted water until tender; drain and set aside.
3. Sauté onions in 30 ml sunflower oil until transparent. Set aside.
4. Brush brinjals and courgettes with olive oil and place under a hot grill to brown. Turn over and grill the other side.
5. Microwave red pepper halves for 5 minutes on 100% power. Place under grill to char skin. When blackened, remove to a bowl with a lid and allow to stand for 10 minutes. This will allow you to remove skin easily.
6. Beat eggs, seasoning, parsley, and thyme together.
7. Use a 24 – 26 cm springform tin. Grease well.
8. Layer 1/3rd potatoes on the base of the tin. Spread over ½ quantity fresh tomato sauce.
9. Arrange ½ onions, brinjals, courgettes and red peppers over tomato and add half egg mixture. Sprinkle with a little feta cheese.
10. Repeat layers ending with a layer of potatoes and feta cheese.
11. Drizzle over a small amount of olive oil
12. Bake in a preheated oven at 180ºC/160ºC fan/Gas mark 4 for 60 minutes. Watch that the mixture does not burn; cover with aluminum foil if necessary.
13. Allow to stand and rest for 10 minutes before taking out of pan.
14. Serve with a green salad and enjoy the compliments.


• Microwaving the red peppers first means a much shorter time to char them under the grill.