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Buttery Pea & Potato Vegetable Terrine

A vegetable terrine can be as special as a meat terrine, this elegant pea and potato number is a dream for vegetarians and carnivores alike.

Portrait image of a vegetable terrine featuring peas and potatoes served on a white plate with beans and a mustard dressing

A Vegetarian Terrine?

Buttery potato goodness with little sweet explosions of pea and just the slightest chilli heat at the very end. This recipe is an absolute barnstormer.

Like many people when I think of a terrine I often think of meat or specifically offal.

However, when I stumbled on this potato press recipe by Francis Atkins my mind was blown! It reminds me of a refined Hungarian rakott krumpli in some ways.

It is fantastic and so versatile, it is one of those things that is great to have in the fridge as it lasts for around a week.

I’ll serve a slice of it in the summer with a mustard dressing and some fresh beans and salad. Increase the sides and it will make a great vegetarian main.

It makes a great side dish for anything from chicken to pork.

I’ve even taken a slice and fried it for breakfast! If potatoes for breakfast is your thing you really must check out my Irish Boxty recipe.

It is a fantastic option to keep in the fridge over the holiday periods like Christmas, New Year, Easter and Thanksgiving to offer something really different!

Portrait close up image of a vegetable terrine featuring peas and potatoes served on a white plate with beans and a mustard dressing

Ingredient Guide.

Naturally the star of this dish are the potatoes and choosing them is important.

You are looking for waxy new potatoes, the small ones often labelled as salad potatoes.

These hold enough of their shape when cooked and will not compress into a homogenous lump.

Varieties to look for are something like charlotte or Jersey Royals.

Do not peel them, just give them a light scrub with a nail brush, there is a load of flavour in the skin!

Frozen peas are absolutely fine, just defrost them first. The quickest way to do this is to put them in a colander under running cold water.

They will defrost in 5 or 6 minutes.

I use two separate mini loaf tins that hold 275ml of water to assemble these vegetarian terrines.

It offers a nicer sized slice, but you can use a single 500g loaf tin if you like.

Please don’t be tempted to skip the pressing phase, this dish is so much better properly pressed and rested for a day.

Square image of a vegetable terrine featuring peas and potatoes served on a white plate with beans and a mustard dressing
Yield: 4 Servings

Pea & Potato Vegetable Terrine

Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 1 day
Total Time: 1 day 50 minutes

Whether you eat it for Lunch, Breakfast or Dinner this pea and potato vegetable terrine is a real winner!


  • 500 g Waxy Potatoes
  • 125 g Garden Peas
  • 100g Shallots
  • 125 g Butter
  • 10 g Fresh mint leaves
  • 5 g Sugar
  • 1 Tsp Cider Vinegar
  • 1/2 Tsp Dried Chilli Flakes


  1. Cutting the potatoes until they are roughly even in size, you want something around about 1.5-2.5cm.
  2. Boil them in a pan of generously salted water until cooked which should take between 20-25 minutes .
  3. Dice the shallot as finely as you can.
  4. Place the butter in a frying pan over a low-medium heat.
  5. When the butter has melted add the Shallot and allow them to sweat for 10-15 minutes.
  6. Ensure that the shallots do not begin to colour or the butter to brown.
  7. Finely chop the mint and mix with the chilli flakes sugar and vinegar.
  8. Add the peas to the potatoes for the final minute of cooking.

To Assemble

  1. Mix all of the prepared ingredients together making sure everything is coated in the butter.
  2. Line your terrine or loaf tins with cling film.
  3. Spoon in your potato and pea mixture, taking care to try and mix the ingredients up as much as possible.
  4. Fold the remaining cling film over the top of the potato mixture.
  5. Cut a piece of cardboard to the same size as the terrine mould, place it on to and then use either kitchen weights or tinned food to press the terrine.
  6. When cooled place in a fridge overnight with the weights in place.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 392Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 221mgCarbohydrates: 37gFiber: 5gSugar: 7gProtein: 6g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Tuesday 30th of August 2022

Can this be warm though after pressed and chilled ?

Brian Jones

Sunday 11th of September 2022

It can, although the process of warming it through softens it considerably and it will fall apart a little. However that never stops me frying a leftover slice for breakfast ;)


Monday 18th of July 2022

What are the mustard-seed looking things in it? The round reddish brown things look distinct from the chile flakes.

Brian Jones

Tuesday 26th of July 2022

They are mustard seeds that I used in the dressing for the beans that I served on the side.

Chef Mireille

Tuesday 1st of May 2018

although I am a meat eater not usually a fan of meat terrine's I think I would prefer this version better

Brian Jones

Wednesday 2nd of May 2018

I love paté but this is very different, much more of a side dish rather than an appetiser.


Tuesday 1st of May 2018

This is definitely a summer dish I would try especially as it could be made in advance for guests. Delicious!

Brian Jones

Wednesday 2nd of May 2018

It really is a superb picnic side dish!


Tuesday 1st of May 2018

I've never thought of making a terrine like this. It's so colorful and I'm sure it tastes delicious too. Will definitely try it out some time!

Brian Jones

Wednesday 2nd of May 2018

Thank you.

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