Celeriac, leek and mushroom pie


knob unsalted butter
1 celeriac (about 800g), peeled and cut into small cubes
2 leeks, trimmed and sliced
2 garlic cloves, finely chopped
200g chestnut mushrooms, sliced
2 tsp fresh thyme leaves
2 tbsp plain flour
300ml fresh vegetable stock, heated
100g full-fat soft cheese
1 tbsp wholegrain mustard
75g mature cheddar, grated
320g all butter puff pastry sheet, defrosted if frozen
1 egg, beaten


1. Heat the butter in a large pan and cook the celeriac and leeks for 5 minutes. Add the garlic, mushrooms and thyme and cook for a further 5 minutes, then stir in the flour and cook for 1 minute. Stir in the stock, cover and simmer for 15 minutes or until the celeriac is tender.

2. Stir the soft cheese, mustard and cheddar into the mixture, then remove from the heat. Season and tip into a large ovenproof dish; set aside to cool. 3 Preheat the oven to 200°C, gas mark 6. Cover the filling with the pastry sheet, trimming if necessary, and tuck in the edges. Brush with the beaten egg and bake for 30 minutes, until risen and piping hot. Leave to cool a little before serving. SF 

This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 15 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 15 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,787kJ
Fat 26.3g
Saturated Fat 15.7g
Carbohydrate 34.3g
Sugars 4.9g
Protein 13.6g
Salt 1g
Fibre 8g

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Wed Feb 01 15:13:39 GMT 2017.