This subtly sweet combination of vegetables and chestnuts with a layer of tasty cheese is perfect when you have people round for a casual dinner.
For the filling, heat the olive oil in a large frying pan, add in the shallots and fry until softened. Add the carrots, potatoes and broccoli and fry, stirring, for 5 minutes. Remove from the heat and mix in the chestnuts. Set aside to cool.
Mix together the Cheddar, egg yolk, yogurt and season with black pepper and set aside.
Preheat the oven to gas 6, 200°C, fan 180°C.
To make the crust, rub the Stork into flour until it resembles breadcrumbs. Stir in the Parmesan and enough cold water to mix and form a soft dough. Knead lightly on a floured surface until smooth.
Roll out half the pastry to a rectangle 30 x 20cm and lift onto a baking sheet. Spoon over half the vegetable mixture to within 2.5cm (1 inch) of the pastry edges. Top with the cheese and yogurt mixture then the rest of the vegetable mixture.
Roll out the remaining pastry, dampening pastry edges and place over the filling, pressing to seal the edges and form the pie. Make 3–4 slashes in the top of the pie to allow steam to escape.
Brush the pastry with beaten egg and sprinkle with fennel seeds.
Bake in the oven for 30–35 minutes until golden brown. Serve with Knorr gravy, made from a Knorr Gravy Pot.
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