Preheat the oven to 180 degrees Celsius. To the make the filling place the potato, celeriac, pumpkin, mushrooms and pepper in a baking dish and toss with the oil and rosemary – season well. Bake for 30 minutes until golden. Leave to cool. Roll out the pastry and use it to line a pie dish, trimming away the excess. Mix the vegetables with the ricotta and cheddar, and then fill the pie dish. Sprinkle the parmesan over it. Bake for 35 minutes until the pie is golden. Serves 4.
Michael Kelly is an author, broadcaster and founder of GIY.
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