Recipe Card

Creamed Root Vegetable Pie

Ingredients

  • 450 g Jus-Rol™ shortcrust pastry
  • 20 g garlic, chopped
  • 150 g Onion, diced
  • 200 g carrot, diced
  • 200 g celeriac, diced
  • 150 g leek, diced
  • 200 g butternut squash, diced
  • 200 g parsnip, diced
  • 15 g fresh thyme, chopped
  • 500 ml béchamel sauce
  • Egg wash
  • Seasoning  

Equipment required

  • Saucepan
  • Pie Dish

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.