Winter Veg & Mushroom Pie

Ingredients

For the filling

• 1 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, diced small
• Another root veg - around 200g, diced small (jerusalem artichoke, parsnip, squash - whatever you have!)
• 200g mushrooms, chopped
• 1 tbsp plain flour
• 1 tsp dried thyme or mixed herbs
• 250ml veg stock
• 100ml cream or oat cream
• Salt and black pepper
• Optional extras: leeks, cavolo nero, frozen peas, or a spoon of Dijon mustard

For the topping

• 1 sheet ready-rolled puff or shortcrust pastry
• A little milk or plant milk to brush

Method

1. Heat the oil or butter in a pan over a medium heat.
2. Add the onion and root veg with a pinch of salt and cook for 8–10 minutes until softened.
3. Add the mushrooms and cook until they release their liquid and start to colour.
4. Stir in the flour and herbs and cook for 1 minute.
5. Gradually add the stock, stirring well, then add the cream.
6. Simmer for 5–10 minutes until thick and rich. Season well.
7. Stir through any greens or peas if using, then transfer to an ovenproof dish.
8. Top with pastry, crimp the edges and cut a small steam hole.
9. Brush with milk and bake at 200°C (180°C fan) for 25–30 minutes until golden and crisp.

To serve

With mash, buttered greens, or just a big spoon straight from the dish.

Why we love it

It’s flexible, forgiving, and exactly what winter food should be. Comforting, filling, and brilliant for using up odds and ends.