Winter vegetable pie

For the filling:
½ small squash
½ swede
2 carrots
¼ large celeriac
2 leeks
50g emmental, grated
50g butter
50g flour
600ml milk
1 onion
1tbsp Dijon mustard
50g parmesan, grated
1/2tbsp finely chopped fresh thyme and parsley
1/4tsp freshly grated nutmeg
For the pastry:
25g parmesan, grated
100g flour
1tbsp olive oil
1tbsp butter
  • Make the pastry by sifting the flour into a bowl with a pinch of salt and rubbing in the oil and butter
  • Grate the Parmesan and add
  • Add 1-2tbsp of warm water and stir in with a metal knife, and then bring the pastry together with your hands
  • Chill the pastry for 30 minutes 
  • Meanwhile cut the squash, celeriac, carrots and swede into 1 inch or 2.5cm chunks
  • Cut the leeks length ways and cut into 2” chunks
  • Steam the vegetables for 10-15 minutes until tender
  • Preheat the oven to 220C
  • Make the sauce by melting the butter and adding the onion, cooking very gently for 15 minutes
  • Stir in the flour with a wooden spoon, and then add the milk a little at a time
  • Season the sauce with nutmeg, salt and pepper and simmer for 5 minutes, then add the mustard, cheese and herbs
  • Grease a 22cm pie dish
  • Mix the vegetables with the sauce and place in the bottom of the dish, then sprinkle with the cheese
  • Roil out the pastry and cover the vegetables
  • Cut the middle of the pie with a knife to let out the steam and cook for 25 minutes until golden
Original Source: 

Izzy Silvester