Celeriac, Kale and Mushroom Pie

Name: Celeriac, Kale and Mushroom Pie
Yield: Serves 4
Ingredients: 2 large red onions, roughly sliced; 60 g butter; ¼ whole nutmeg, finely grated; 100 ml double cream; 1 x 300 g ready-rolled sheet all-butter puff or flaky pastry; salt and black pepper; beaten egg, for brushing; 1 tbsp white wine vinegar; 1 large celeriac (about 1 kg), peeled and cut into 1cm chunks; 4 tbsp light olive or vegetable oil; 3 garlic cloves, finely chopped; 150 g cavolo nero (black kale), leaves stripped from their stalks and washed; 1 glass of red wine; 500 g flat mushrooms, thickly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This winter warmer gives the heartiest of meat stews a run for its money. Cooking the component parts may seem a bit fiddly but it ensures each ingredient retains its perfect flavour and texture. We’ve suggested some additions to the filling below but go easy with them – the veg is more than enough to carry the show.

Ingredients

4 tbsp light olive or vegetable oil
1 large celeriac (about 1 kg),

Pie
Winter
Vegetarian

Method

Turn the oven to 190°C/Gas 5. Heat 3 tablespoons of the oil in a pan, add the celeriac and follow the instructions for making ‘smash’, adding the vinegar and half the butter during cooking.

Meanwhile, melt the remaining butter in a frying pan with the