Celeriac, mushroom & Cheddar pie

Name: Celeriac, mushroom & Cheddar pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 10 g dried porcini mushrooms; 3 medium leeks; 1 large Celeriac (about 750g); 6 tbsp extra virgin olive oil; 1 tsp fine sea salt; 4 clove/s garlic, crushed; 250 g chestnut mushrooms, sliced; 1 tsp ground black pepper; 3 tbsp Dijon mustard; 100 g extra mature Cheddar, grated; 100 ml double cream; 20 g pack tarragon, leaves picked; 1 medium free range egg, beaten; 320 g ready-rolled puff pastry

This puff-pastry-topped pie is completely vegetarian, though you wouldn’t know it. The combination of celeriac, mushrooms, cheese and tarragon gives it an almost meaty savouriness.

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Vegetarian

Serves6
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

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10g dried porcini mushrooms
3 medium leeks
1 large Celeriac (about 750g)
6 tbsp extra virgin olive oil
1 tsp fine sea salt
4 clove/s garlic, crushed
250g chestnut mushrooms, sliced
1 tsp ground black pepper
3 tbsp Dijon mustard
100g extra mature Cheddar, grated
100ml double cream
½ x 20g pack tarragon, leaves picked
1 medium free range egg, beaten
320g ready-rolled puff pastry

Boil a kettle. Put the dried porcini in a small bowl and cover with 250ml just-boiled water, then soak for 30 minutes. Meanwhile, thinly slice the leeks, then peel and cut the celeriac into 1.5cm cubes. Heat the oil in a large saucepan over a medium heat. Add the leeks, celeriac and salt, then cook for 10 minutes, stirring often, until the leeks have softened.
When the porcini mushrooms have soaked, scoop out of the soaking water (keep the water) and chop finely. Add the garlic to the celeriac mixture, then the chestnut mushrooms and chopped porcini. Stir together and cook for 5 minutes, then add the porcini water. Cover and simmer for 15 minutes or until the celeriac is soft. Add the black pepper, then mix in the mustard and cheese until melted. Take off the heat for a couple of minutes, then stir in the cream and tarragon. Season if needed, then tip into a roughly 20x32cm pie or gratin dish. Leave to cool slightly.
Preheat the oven to 200ºC, gas mark 6. Brush the rim of the dish with beaten egg and lay the pastry over the top of the filling, pressing down around the edge. Trim to fit, then crimp with a fork or your fingers. Decorate with pastry trimmings if you fancy and cut 2-3 slits in the top to allow the steam to escape. Brush with egg and bake for 30 minutes, until the pastry is puffed and golden and the centre is piping hot.

Typical values per serving when made using specific products in recipe