Creamed Root Vegetable Pie

Creamed Root Vegetable Pie

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Easy
tray
10 Servings
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45 minutes bake time

Try this tempting creamed root vegetable pie recipe for a delicious meal. Made with Jus-Rol shortcrust pastry, celeriac, onion, leek and carrot and parsnip.

Ingredients

  • Small check mark in a circle icon 450g Jus-Rol, shortcrust pastry
  • Small check mark in a circle icon 20g garlic, chopped
  • Small check mark in a circle icon 150g Onion, diced
  • Small check mark in a circle icon 200g carrot, diced
  • Small check mark in a circle icon 200g celeriac, diced
  • Small check mark in a circle icon 150g leek, diced
  • Small check mark in a circle icon 200g butternut squash, diced
  • Small check mark in a circle icon 200g parsnip, diced
  • Small check mark in a circle icon 15g fresh thyme, chopped
  • Small check mark in a circle icon 500ml béchamel sauce
  • Small check mark in a circle icon Egg wash
  • Small check mark in a circle icon Seasoning
Equipment required
  • Saucepan
  • Pie Dish
Techniques Used

Method

  1. Sauté the garlic, onion & carrot in thick bottom pan.
  2. Add the celeriac, squash, parsnip & leek and cook for 20 minutes.
  3. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  4. Add the béchamel sauce & fresh thyme.
  5. Taste and correct the seasoning if required. Place into an earthenware dish.
  6. Roll out the pastry to 5mm thick.
  7. Place the pastry over the dish, trim to fit and crimp & seal the edges.
  8. Egg wash and bake for 45 minutes in the pre-heated oven.
  9. Allow to stand before serving.

Made With

Chilled Shortcrust Pastry Block