Shortcrust-topped pie filled with creamy roasted roots.
Serves 4 | Preparation: 30 minutes | Cooking: 80 minutes | Total: 130 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
300 g carrots, diced
300 g parsnips, diced
300 g celeriac or potato, diced
1 leek, sliced
3 tbsp olive oil
40 g butter
40 g plain flour
400 ml milk or stock
2 tbsp chopped thyme and parsley
1 tsp Dijon mustard
1 tsp salt
320 g shortcrust or puff pastry
1 egg, beaten
Method
Heat the oven to 200°C. Toss the carrots, parsnips and celeriac with the oil and half the salt, and roast until tender and browned at the edges, about 35 minutes.
Soften the leek in the butter, stir in the flour for a minute, then whisk in the milk gradually. Simmer for 10 minutes until thick, then add the mustard, herbs and remaining salt.
Combine the roasted vegetables with the sauce and tip into a pie dish. Let it cool slightly so the pastry doesn’t melt.
Roll out the pastry to fit, lay it over the filling, trim and crimp the edges, cut a steam hole and brush with egg.
Lower the oven to 190°C and bake until the pastry is deep golden and the filling is bubbling, about 35 minutes.
Variations and substitutions
Use whatever roots are in the store. Leftover filling makes a good soup.
Homegrown and seasonal produce
Use a mixture of sound stored roots, keeping the total weight at 900 g. Cut everything evenly so the vegetables cook at the same rate.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
