Root & Squash Pie

22 Feb 2017
Root & Squash Pie

Some say soup is good for the soul, I'd say pie is too. It's January, it's cold outside and there's something comforting about tucking into a hearty pie! The beauty of this one is that it wont leave you feeling heavy and sluggish. I've used earthy root veg and sweet squash with a sprinkling of lentils. Topped off with celeriac mash which is low in carbs and has two thirds less calories than the humble potato. All nutritious and packed full of flavour!



  • olive oil
  • 1 onion, finely chopped
  • 3 cloves of garlic crushed
  • 1 sprig of fresh rosemary leaves finely chopped
  • 1 handful of fresh thyme leaves
  • 1/2 red chilli finely chopped (optional)
  • a splash of balsamic vinegar
  • 1 carrot, 1 beetroot and 1/4 butternut squash, peeled and finely chopped
  • 100g puy lentils
  • approx. 600ml of vegetable stock, the liquid should cover all the veg about half an inch.
  • Hand full of kale, roughly chopped
  • A pinch of smoked sweet paprika
  • 2 tsp arrowroot (or corn flour)
  • Salt and pepper
  • 2 celeriacs, peeled and roughly chopped
  • Splash of double cream (optional)


Preheat the oven to 200 degrees Celsius. Lightly oil dish, mine  was 21cm x 21cm and 4cm deep.

For the filling, heat 1 tablespoon of olive oil in a large pan. Add the finely chopped onion and cook until very soft and translucent. Add half the chopped garlic, half the thyme, rosemary and chilli if using and cook for a minute or so until you can smell the garlic. Stir in the balsamic vinegar and add the chopped vegetables (excluding the kale) and the lentils, stirring to ensure everything is coated with flavour and oils. Stir in the veg stock and simmer until the vegetables and lentils are tender. It helps to cover this, leaving a little gap to release steam

Whilst this is cooking, heat olive oil in a casserole/pot and add the chopped celeriac, thyme and garlic with a little pepper. Celeriac is high in sodium so no need to add any extras salt here! Stir it up so everything is coated and allow it to brown slightly.  Add a splash of water to prevent it from sticking to the bottom of the pot and cover until cooked. It should take around 15-20 minutes. Once cooked add a little double cream and mash it up!

Back to the filling, once the veg have soften, stir in the shredded kale and a pinch of smoked sweet paprika and let the kale wilt before taking it off the heat. With a tablespoon, scoop up some of the cooking water and mix it in with the arrow root (or cornflour) and stir it back into the filling, this should help thicken it up a little.

Pour the filling into the dish and top with the celeriac and slide into the oven for around 20 minutes until the filling is bubbling and the top has caught some colour.

Once cooked, let it cool for 5-10 minutes before serving.


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