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Potato, carrot and courgette puree recipe

Potato, carrot and courgette puree recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Wonderful for trying to get children to eat their veg, this puree of potatoes, carrots and courgette goes well with chicken or fish.

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IngredientsServes: 4

  • 750ml water
  • 1 vegetable stock cube
  • 2 carrots, sliced
  • 4 potatoes - peeled and diced
  • 4 large courgettes, chopped
  • 15g butter
  • 1 pinch chopped fresh parsley
  • salt and freshly ground black pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat water in saucepan over high heat. Add the vegetable stock cube. Once it is boiling, add the carrots, potatoes and courgette, and cook till tender, about 15 to 20 minutes.
  2. Drain veg thoroughly and place in a blender. Purée until smooth (or the consistency you like). Pour into a hot dish, add butter and parsley and season to taste before serving.

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(Serves 2) 72p a portion
500g potatoes, diced, 15p
2 tbsp oil, 6p
2 fat cloves of garlic, finely chopped, 6p
1 onion, sliced, 10p
1 red chilli, finely sliced, or pinch of dried, 9p
½ tsp turmeric, 5p
1 tsp cumin, 10p
Pinch of salt, 1p
400g chopped tomatoes, 35p
1 large courgette, 36p
Few sprigs of fresh coriander, 10p

Put the potatoes in a saucepan, cover with water, bring to the boil and simmer until cooked, but not tender. They should resist a fork slightly – you'll carry on cooking them later. Drain.

Heat the oil in a large pan and add the onion, garlic and potatoes.

Add the spices and cook on a medium heat for 10 minutes to soften the onions and crisp the edges of the potatoes.

Add the courgettes, pour over the tomatoes and simmer for at least 15 minutes to allow the flavours to develop.

Garnish with finely chopped coriander. Add a dollop of plain yoghurt if you want to cool it down for kids.

  • 5 tablespoons olive oil
  • 2 onions, sliced
  • 1½ lbs (750g) courgettes, sliced
  • 2 cloves of garlic, crushed
  • 6 medium sized tomatoes, skinned and chopped
  • 1 tablespoon tomato purée
  • 1½ (750g) potatoes, boiled and mashed
  • 4 spring onions, finely chopped
  • 4 tablespoons milk
  • Salt and pepper
  • Heat 3 tablespoons of olive oil in a pan, add the onions and courgettes and fry for 10 minutes, stirring occasionally.
  • Add the crushed garlic, tomatoes, tomato purée and salt and pepper to taste.
  • Cover and simmer for 5 minutes and then turn into a 2½ pint (1.5 litre) casserole dish.
  • Beat the potatoes with the spring onions, 2 tablespoons of olive oil, milk and salt and pepper to taste.
  • Spoon over the courgette and tomato mixture to cover.
  • Cook in a pre-heated oven at Gas Mark 6 (400°F/200°C) for 30 to 40 minutes until golden.

Freezes well. The best way is to cook it fully and then re-heat in a microwave or covered in the oven.

6 comments on &ldquo Courgette, Tomato and Potato Pie Recipe &rdquo

Nice recipe. Would like to know if this will freeze well?
Many thanks

Yes it will freeze. Best way is to cook it fully and then re-heat in a microwave or covered in the oven.

Had this recipe tonight, really tasty. Added some streaky bacon and mushrooms that were lurking in the fridge. Will make another pie and freeze. Thanks for the recipe.

We’re a group of volunteers and starting a new scheme in our community. Your website offered us with valuable information to work on. You have done a formidable job and our whole community will be grateful to you.

I tried this last night as I want to eat more veg but cannot stand tomatoes..but mixed in with other tastes..just delicious..really tasty and filling and will certainly be doing this again..soon!

I make this pie every year, I always end up with a glut of courgettes, I make a few batches and freeze in small foil disehes enough for two, they are a great standby for winter months. We love it.

Spinach, Carrot and Zucchini Dog Treats

prep time: 25 minutes

cook time: 25 minutes

total time: 50 minutes

DIY dog treats that are nutritious, healthy and so easy to make. Plus, your pup will absolutely LOVE these!


  • 1 cup pumpkin puree
  • 1/4 cup peanut butter
  • 2 large eggs
  • 1/2 cup old fashioned oats
  • 3 cups whole wheat flour, or more, as needed
  • 1 carrot, peeled and shredded
  • 1 zucchini, shredded
  • 1 cup baby spinach, chopped


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes.
  3. Gradually add old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Add carrot, zucchini and spinach, beating just until incorporated.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  5. Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
  6. Let cool completely.


*Baking time will vary depending on the size and thickness of the treats. Serving size will also vary depending on the desired shapes and cookie cutters used.

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Preheat the oven to 180°C, 350°F, gas mark 4. Heat the oil in a large frying pan and fry the lamb in batches over a high heat until browned all over. Transfer to a casserole dish.

Add the onion to the pan and fry for 5-6 mins until lightly browned, then stir in the passata, tomato purée, rosemary and sugar. Bring to the boil then pour over the lamb. Season with salt and freshly ground black pepper, then cover and cook for 1 hr.

Stir the courgettes into the casserole and cook uncovered for a further 20-25 mins until the courgettes are tender. Add a little water to the casserole if necessary.

Serve with boiled and buttered potatoes, garnished with fresh rosemary sprigs.

Potato, carrot and courgette puree recipe - Recipes

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1 lb (450 g) yam: ½ (225 g) sweet potato
1 lb (450 g) pumpkin: 1 lb (450 g) callaloo
½ small cabbage: ½ lb (225 g) carrots
1 cho cho: 1 green pepper
2 cloves garlic: 2 medium-sized tomatoes
3 spring onions: 2 pts (1100 ml) water

First prepare the vegetables. Peel the yam, sweet potato and pumpkin and cut into large die, removing the seeds from the pumpkin. Carefully wash the callaloo, trimming away any thick stems and chop. Coarsely chop the cabbage having carefully discarded the outer leaves, peel and slice the carrots. Peel the cho cho, cut it lengthways into quarters and remove the heart. Roughly dice the cho cho and green pepper, peel and chop the tomatoes and slice the spring onions. Place the pumpkin and root vegetables in a large saucepan with the water. Bring to a boil and simmer for ten minutes. Add to the pan the callaloo, cabbage, cho cho, pepper and finally the chopped tomatoes and spring onions. Season with plenty of freshly ground black pepper and simmer for twenty minutes more until cooked. Serves 4-6.

20 Quick and Easy Vegetable Purees for Babies



- Peas, carrot, courgette, eggs, olive oil


In a saucepan, add the olive oil, chopped onion, carrots cut into pieces and the chopped garlic. Sauté on a low heat until the onion start to turn slightly golden. Add the peas and the sliced courgette and season with salt and pepper. Stir and cook for 2 minutes. Pour the water (enough water to completely cover the peas) and bring to a boil over medium-high heat. When starts boiling, reduce to medium-low heat and cook for 20 minutes. When the peas are almost cooked, add the eggs and let them poach. Turn off the heat, sprinkle with chopped coriander and serve.