Root Vegetable Pie

Updated: Feb 3, 2021

Let's be honest, who doesn’t love a great Pie, and these little water-crust pastry gems are filled with fantastic Parsnip, Potato, Celeriac and Carrot.

They go great with any meat or fish dinner and are a fantastic tasty alternative way to serve up your vegetables.

Serves Two


For the filling:

  • One large potato

  • One small celeriac,

  • One large parsnip

  • One large carrot

  • 500 ml skimmed milk

  • 1 Tbsp plain flour

  • Mixed herbs.

For the Pastry:

  • 250g plain flour

  • 125g butter

  • 125ml water


For the Filling:

  • Peel and cut all the vegetables into bitesize chunks.

  • Boil for 15 minutes.

  • Drain the vegetables, add the plain flour and mix well over a low heat.

  • Add the skimmed milk, and stir slowly to make your saucy filling.

  • Add the mixed herbs. My favourite at the moment is Tarragon.

  • Let mixture cool completely.

To make the Pastry:

  • Melt the butter into the water in a small saucepan, taking care not to let it boil.

  • In a large bowl, mix the salt into the flour.

  • Make a well in the centre and pour in half of the hot butter/water solution.

  • Mix well, then add the remaining solution and mix thoroughly.

  • Wrap in plastic film and place in the fridge to cool for about 30 minutes.

To Assemble the Pies:

  • Preheat oven to 200, oil and flour a cake/muffin tray, (four or five holes).

  • Roll out pastry and line cake tray.

  • Fill with pie mixture and top the pies, crimping the edges, BEB Tip move pastry away from the side slightly to prevent sticking.

  • Brush with beaten egg and bake for 25mins or until pastry is Golden and crisp.