Mini Vegetable Pot Pies

Mini Vegetable Pot Pies


As this cold winter continues we're still on the hunt for warming, satisfying dinners at the end of the day. These mini vegetable pot pies are just the ticket for a perfect, mid-week warming supper which provides a nutritious meal for the whole family.

They are wonderfully versatile, as you can add whichever vegetables take your fancy or which you happen to have in the fridge. But I do urge you to try adding some different vegetables in there, as this is a good way to introduce your Little Tummies to new flavours. If you are following baby-led weaning then you can keep your vegetables big and chunky for little fingers, or make them smaller for spoon fed babies (or for hiding from older fussy eaters!). Topped with creamy white potatoes or sweet potatoes - you decide - and a sprinkle of cheese, these really are winning little pots of goodness.  

They are pretty quick to put together and  freeze brilliantly too, so you can batch cook ahead ready for the busy week nights. If you don't fancy the potato topping then skip it and serve the filling with some rice or another form of potato. These little pies are a really tasty addition to your mid-week menu.


To make 8 mini pies you will need:

For the filling:

1 red onion, finely chopped

1 butternut squash, peeled and cut into small cubes

2 carrots, peeled and diced

A small handful of cauliflower florets

Frozen peas or a tin of cannellini beans or lentils.

1 tin of chopped tomatoes

300ml of low salt vegetable stock (using a good quality stock or your own homemade stock will really add to the flavour 

2 tsp thyme (fresh or dried)

For the mash potato topping:

950g sweet potato or white potatoes

a knob of butter

75g cheese, grated


How to make the Mini Vegetable Pot Pies: 

Place the potatoes in a pan of cold water, bring to the boil and boil until just tender (about 10-12 minutes)

Meanwhile, heat some oil in a large casserole dish, add in the red onion and sautee gently for a couple of minutes.

Add in the chopped carrot, butternut squash and thyme, stir well.

Add the chopped tomatoes and stock, stir well and simmer for 10-15 minutes until the vegetables are softened. 

Once the vegetables are softened, add the peas or beans and simmer for a further 5 minutes.

Meanwhile, drain the now-softened potatoes, add the butter and mash with a potato masher to make a smooth mash potato topping.

Divide the vegetable filling into the eight mini dishes (I used ramekins), top with the mash potato and a sprinkle of grated cheese. 

Place under the grill for a few minutes to turn the top golden and serve.

Enjoy with your family and I hope your Clean Little Tummies like them as much as mine do. Any leftovers, blitz them in the blender and you have a tasty vegetable pasta sauce or soup for lunch the next day!

Thank you for reading

Caroline & The Clean Little Tummies xxxx




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