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Chicken and root vegetable pot pie hc 033017

Root vegetable pie

There's nothing like a warming pie with a golden crust and delicious filling.

Serving: 4
Time: 65 minutes
Difficulty: Easy


  • 350g short crust pastry
  • 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
  • ¾ cup grated cheddar or goats cheese
  • ½ cup grated parmesan 


  1. Preheat the oven to 180°C.  
  2. 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.
  3. 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.
  4. Bake for 35 minutes until the pie is golden. 

Recipe courtesy of GIY.