Winter root pot pie recipe

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 437 calories / serving
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Preheat the oven to gas 7, 220ºC , fan 200ºC. Cook the potatoes, parsnips and carrots in a large pan of boiling water for 15 minutes. Drain the vegetables well.

Meanwhile, heat the butter and sunflower oil in a large pan and cook the leeks on a gentle heat for 5 minutes until softened. Add the flour and cook for a minute or two. Pour in the cider, stir well then add the drained vegetables. Bring to the boil and simmer for 10 minutes, stirring occasionally.

Stir in the soft cheese, season, then spoon the mixture into individual pie pots. Unroll the pastry and cut two rounds large enough to cover the dish. Freeze the rest of the pastry.

Place the pastry rounds on top of the pots then trim off the edges and tuck into the sides. Brush the tops with the milk and cook for 10-15 minutes until puffed and golden brown. To make the pie ahead of time, prepare to the end of stage 3 then chill until ready to bake. To freeze, cover the filling with pastry and freeze as a whole pie. Defrost then glaze and bake.

See more Pie recipes 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 2 potatoes, peeled and cubed
  • 2 parsnips, peeled and cubed
  • 2 carrots, peeled and cubed
  • small knob of butter
  • ½tbsp sunflower oil
  • 2 leeks, thinly sliced
  • 1tbsp plain flour, plus extra for rolling
  • 330ml dry cider
  • 3tbsp Full Fat Soft Cheese
  • 250g ready rolled puff pastry
  • splash of milk
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  • Energy 1825kj 437kcal 22%
  • Fat 25.1g 36%
  • Saturates 12.5g 63%
  • Sugars 9.7g 11%
  • Salt 0.6g 11%

of the reference intake
Carbohydrate 43.2g Protein 6.7g Fibre 6.3g

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