This mushroom and swede pie is one of those classic cases where you start off with one thing and end up with another. This pie was originally going to be done to a recipe I had found, but with the one change of taking off the pastry and using mash as a topping instead. Then I realised I didn’t have some of the ingredients. I ordered celeriac, but swede came instead. And after a while, I ended up making something that was totally different to what I intended – but almost certainly better.
I used the mash topping as a way to cut down on the calorific content while still creating something interesting and layered. There’s no recipe for the topping as I got lazy and bought it at the supermarket – this is actually one of my favourite cheat-buys because it’s so delicious and the texture is great. I don’t feel the need to make it myself from scratch because this version is good enough.
Because of the layers, this pie is very far from boring. It also has a lovely rich taste. My favourite hidden ingredient is the chestnuts, which have such a wonderful taste and texture – a match made in heaven for the mushrooms.
Enough waxing lyrical – it’s time to show you the video of how this dish was made! As always, scroll down to read the recipe, and let us know if you try it for yourself.
- 1 average-sized swede
- 2 red peppers
- 1 pack cavalo nero cabbage (two handfuls)
- 5 chestnut mushrooms
- 180g whole cooked chestnuts
- 3 garlic cloves, finely sliced
- 1 glass red wine
- 1 pack microwavable carrot and swede mash
- Chop the swede into around 1cm chunks.
- Heat oil in a pan and add the swede, cooking on a medium heat for 10 or so minutes until it is soft.
- Meanwhile, finely chop the pepper and the mushrooms, and cut the chestnuts into halves.
- Cut the cabbage into small strips after trimming the stems.
- Add the mushrooms, pepper, and chestnuts to the pan and mix evenly.
- Cook for a further 5-10 minutes until the mushrooms release their juices.
- Add the red wine and garlic cloves and cook until the wine reduces to a dark and sticky texture.
- Add the cabbage and cook for a further 5 or so minutes until the cabbage is nicely dark green and partially wilted.
- Divide the mixture equally between two bowls and microwave the mash.
- Smooth down half of the mash on top of each bowl to create the topping.
- Serve hot!
- - carrot
- - swede
- - celeriac
- - parsnip
- - potato