The perfect pie for winter – robust and warming seasonal veg, topped with a puff pastry lid. This recipe is loosely based on one in Veggienomics by Nicola Graimes but I didn’t have any celeriac or carrots (I think *someone* forgot to buy carrots, because I’m sure I put them on the shopping list), didn’t use any cider and Nicola Graimes probably didn’t find her plain flour had gone mouldy and had to use sauce flour instead. The original recipe also did something complicated with the pastry; the recipe below is my simplified version.
Root Vegetable Pie (serves 4)
2 turnips, diced
1 parsnip, diced
1 tbsp vegetable bouillon powder
1 onion, chopped
150g mushrooms, chopped
3 garlic cloves, crushed
1 tsp dried thyme
1 heaped tbsp chopped sage leaves
1 heaped tbsp plain flour or sauce flour
100ml vegetable stock
1 tbsp Dijon mustard
100g Cheddar cheese, grated
200g puff pastry
Milk to brush over pastry
salt and pepper
- Put the turnips and parsnip in a large saucepan and cover with water. Bring to the boil and stir in the bouillon powder. Simmer for about 10 minutes until the vegetables are tender. Strain the vegetables, reserving the water.
- Meanwhile, melt the butter in a large frying pan and fry the onions for 8 minutes until softened. Add the mushrooms, garlic and herbs and cook for another 5 minutes. Sprinkle the flour over the top and stir continuously for another minute. Stir in the stock and cook for 2 minutes until thickened and reduced.
- Add the cooked root vegetables, 175ml of the reserved water and the mustard and stir until combined. Season the filling with salt and pepper. Transfer the root vegetable mixture to a pie dish, stir in the cheese and leave to cool.
- Preheat the oven to 200C/180 fan/Gas 6. Roll out the pastry until large enough to cover the dish. Lay the pastry on top of the vegetable mixture and press down the edges. Prick the top of the pastry with a fork and brush the top with a little milk. Bake for 30 minutes until golden.