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    Celeriac, leek and mushroom pie

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    Celeriac, leek and mushroom pie

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

    Serves: 6


    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 

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


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