Recipe of the Week Root Vegetable Pie

This is a delicious, warming and healthy pie that will utilize vegetables that are still available in the early January vegetable patch like carrots, celeriac and squash. You don’t need to stick too slavishly to the recipe – use whatever root crops you have and experiment.

Ingredients:

  • 1 quantity short crust pastry – 350g
  • 300g potatoes
  • 300g celeriac
  • 300g squash or pumpkin
  • 4 medium mushrooms
  • 1 red pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped rosemary
  • 300g fresh ricotta (I’ve used feta too and it’s lovely)
  • ¾ cup grated cheddar or goats cheese
  • ½ cup grated parmesan

 

Directions:

 

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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