Gluten-free curried veg pie | Christmas Recipes | Jamie Oliver recipes (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Gluten-free curried veg pie

With gluten-free shortcrust pastry

  • Gluten-freegf
  • Vegetarianv

Gluten-free curried veg pie | Christmas Recipes | Jamie Oliver recipes (2)

With gluten-free shortcrust pastry

  • Gluten-freegf
  • Vegetarianv

“Use up any leftover veg from your Sunday lunch in this spiced and super-tasty gluten-free pie, with homemade gluten-free pastry. ”

Serves 6

Cooks In1 hour 20 minutes

DifficultyNot too tricky


Nutrition per serving
Of an adult's reference intake

Tap For Method


  • 2 onions
  • olive oil
  • 1½ tablespoons rogan josh paste
  • 1 teaspoon cumin seeds
  • ½ teaspoon dried chilli flakes
  • 2 cloves of garlic
  • 1 tablespoon tomato purée
  • 400 g frozen spinach
  • 200 ml organic vegetable stock
  • 600 g leftover vegetables , such as parsnips, carrots, potatoes
  • 100 g mature Cheddar cheese
  • 1 large free-range egg
  • Gluten-free shortcrust pastry
  • 250 g gluten-free plain flour , plus extra for dusting (I used Doves Farm)
  • 1 teaspoon xanthan gum
  • 50 g unsalted butter
  • 1 large free-range egg

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. To make the pastry, sieve the flour and xanthan gum into a bowl, then add 1 teaspoon of sea salt.
  2. Place the butter and 150ml water into a small pan over a low heat and bring to the boil, then set aside to cool slightly.
  3. Beat the egg, then stir into the flour mixture with the warm butter until it comes together into a rough dough. Bring it together with your hands, then cover and leave to rest while you make the filling.
  4. Preheat the oven to 180ºC/350ºF/gas 4.
  5. Peel and finely slice the onions, then add to a medium pan over a medium heat with a drizzle of olive oil, the rogan josh paste, cumin seeds and chilli flakes.
  6. Peel and crush in the garlic, then fry for around 10 minutes, or until golden and smelling delicious. Stir in the tomato purée and cook for a further minute, then add the spinach and stock. Cook for a further 5 minutes, or until thickened and reduced.
  7. Remove the pan from the heat. Mash the cooked veg, then stir it into the pan. Grate in the cheese, stir well, then season to taste. Spoon the mixture into a pie dish (roughly 20cm), spreading it out evenly.
  8. On a lightly floured surface, roll out the pastry to roughly ½cm thick (if you find it crumbles too much, roll it out between two large pieces of clingfilm).
  9. Beat the egg, then brush it around the edges of the pie dish. Carefully place the pastry on top, trim away any scruffy edges, then pinch the edges to seal.
  10. Score a cross in the middle, use any extra bits of pastry to decorate the top, then brush over more egg.
  11. Place the pie dish on a baking tray, then pop in the hot oven for 30 to 35 minutes, or until golden and piping hot through, brushing over more egg halfway through cooking. Delicious served with gravy and steamed greens.


If you’re short of time, you can buy ready-made gluten-free pastry in the freezer section of most supermarkets – just remember to fully defrost it before using.

Related features

Best chard recipes

11 ways to use spring onions

Our top purple sprouting broccoli recipes

Related video

Vegetarian nut roast: Anna Jones

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Gluten-free curried veg pie | Christmas Recipes | Jamie Oliver recipes (2024)
Top Articles
Latest Posts
Article information

Author: Zonia Mosciski DO

Last Updated:

Views: 6214

Rating: 4 / 5 (71 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Zonia Mosciski DO

Birthday: 1996-05-16

Address: Suite 228 919 Deana Ford, Lake Meridithberg, NE 60017-4257

Phone: +2613987384138

Job: Chief Retail Officer

Hobby: Tai chi, Dowsing, Poi, Letterboxing, Watching movies, Video gaming, Singing

Introduction: My name is Zonia Mosciski DO, I am a enchanting, joyous, lovely, successful, hilarious, tender, outstanding person who loves writing and wants to share my knowledge and understanding with you.