Fresh beetroot is one of my all-time favourite ingredients, and it absolutely shines in this vegetarian beetroot, feta and tarragon pie.
The filling is made from a big selection of delicious vegetables which all get stained beautifully pink by that beetroot.
The herb that is usually served with beetroot is dill. Here, I’ve gone for tarragon instead. It has a strong, floral flavour that works so well with earthy, sweet beetroot.
Beetroot and feta always go well together, and if you love this pairing you’ll also love my Beetroot and Feta Pasta and Chilled Beetroot Soup.
Why you’ll love this beetroot pie recipe
- It’s fancy enough to be a main course for a dinner party or Sunday dinner, versatile enough to be a vegetarian weeknight dinner.
- You can change up the pastry – either do a criss cross pattern as I did, or cover fully with pastry.
- It’s perfect served with chips, roast potatoes or a big green salad on the side.
The Ingredients
- Butter – to start the cooking process. If you want to make the pie vegan, switch the butter with 2 tablespoons olive oil, omit the feta and be sure to use a vegan pastry.
- Onion, carrots, leek, beetroot, courgette, mushrooms – these 6 vegetables make this pie utterly delicious, filling and nutritious too!
- Flour – flour is used to thicken the sauce. Use plain flour.
- Bay leaves – add a beautiful savoury flavour. Use fresh if you can.
- Tarragon – plenty of fresh tarragon is what makes this pie so delectable.
- Feta – you could switch for goats cheese.
- Shortcrust pastry – either make your own or buy from the shop, either will work well here.
Beetroot, Feta and Tarragon Pie
This delicious pie is made with six vegetables – onion, carrot, leek, beetroot, courgette and mushrooms – and flavoured with feta and tarragon for a show-stopping centrepiece for your next dinner party.
Ingredients
- 20 grams butter
- 1 onion
- 2 carrots
- 1 leek
- 400 grams beetroot
- 1 courgette
- 100 grams chestnut mushrooms
- 2 tablespoons flour
- 500 ml water or vegetable stock
- 2 bay leaves
- 40 grams tarragon
- 200 grams feta
- 200 grams shortcrust pastry more if covering the pie fully
- 1 egg
Instructions
- Peel and chop the onion. Finely slice the carrots and leek. Top and tail the beetroot and cut into small chunks. Slice the courgette and mushrooms.
- Melt the butter in a large saucepan over a medium heat. Add the onion, carrots and leek and soften for a couple of minutes, then add the beetroot.
- Add the courgette and mushrooms, cook for 3-4 more minutes.
- Sprinkle in the flour, stir, then add the water and bay leaves. Season with salt and pepper, turn the heat down to low, then simmer for 45 minutes. Stir in the chopped tarragon.
- Preheat the oven to 180 degrees Celsius.
- Spoon the beetroot mix into a large pie dish. Crumble over the feta. Roll out the pastry and cut into 8-10 long slices. Place an even amount horizontally and vertically over the pie.
- Beat the egg and brush over the pastry. Transfer to the oven and cook for 30-40 minutes until golden.
Video
Sweet, savoury, earthy and beautiful- this pie is a winner