Ingredients
- 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
Directions
- Preheat the oven to 180°C.
- 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.
Recipe courtesy of GIY.
