Lunasa Summer Garden Pie Recipe

Updated: Feb 23

A light fragrant summer pie made with seasonal garden vegetables

At Langtree Botanic's we promote plant-based seasonal living and eating. Therefore in line with our 8 seasonal fragrances of candles and home fragrance products we are sharing with you a small selection of recipes that contain ingredients that are either in season at that time of year or contain herbs and spices that feature in our product ranges. We hope you enjoy them! Serves 2


250g - 300g floury potatoes, peeled and quartered 100g baby / sweet carrots, cut into approx. 3 - 6 pieces

125g broccoli florets, cut into quarters

100g broad beans

100g baby sweetcorn, cut into approx. 3 - 6 pieces 70g mange tout, cut into approx. 3 - 6 pieces 53g non-dairy butter spread

175ml non-dairy milk

1./2 onion, finely chopped 2 garlic cloves

12g plain flour

70ml dry cider

1 teaspoon whole grain mustard (if you’ve got cider mustard - all the better!)

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

2g fresh dill, plus some for decoration 1/2 onion, finely chopped

Notes - Have the vegetables prepared before you start cooking any of the vegetables


  1. Preheat oven to 200C/350F/ gas mark 6.

  2. Boil the potatoes in the bottom section of a steamer saucepan for 6 minutes.

  3. Add a steamer section to the base pan and add the carrots. Steam for 3 minutes.

  4. Add the broccoli and broad beans to the top steamer section. Steam for another 1 minute.

  5. Finally add the baby sweetcorn and mange tout to the top steamer section. Steam for 4 more minutes. Then set the vegetables in the top section to one side.

  6. Mash the potato with 15g of non-dairy spread, 3 tablespoons (45ml) of the milk and season well.

  7. In a separate pan melt 38g of non-dairy spread and gentle cook the onion until starting to soften.

  8. Add the crushed garlic and cook for another minute.

  9. Stir in the flour to make a roux. Whisk the remaining milk (130ml) and bring to the boil. Continue to whisk until smooth and thick.

  10. Whisk in the cider, wholegrain mustard, 2 grams of the dill, paprika and cayenne and season well.

  11. Combine the vegetables with the roux, and carefully stir together.

  12. Spoon the vegetables into an oven dish (or 2 individual smaller pie dishes) and top with the mashed potato. Top with a sprinkling of dill.

  13. Cook in the oven for 30 - 35 minutes until the top is starting to lightly brown.

Langtree Botanic's Lunasa Fragranced products are:

- Hazy and floral - Calming and grounding

Lunasa represents relaxing hazy summer days and the floral scents of gardens at home or summer holidays abroad. This romantic perfume reflects the abundance of blooms of high summer in the sunshine

Click here to learn more about and purchase your Lunasa products

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