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.
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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.
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