A tasty, healthy treat for the winter months. Shop-bought pastry is suitable also, but this recipe includes how to make your own from scratch.


  • 4 sticks of celery
  • 4 carrots
  • 2 parsnips
  • turnip
  • 150 g button mushrooms (use any mushrooms of choice)
  • 2 large cloves garlic (minced)
  • 1 tblsp fresh herbs finely chopped (parsley, thyme and oregano)
  • extra virgin olive oil
  • shortcrust pastry:
  • 90 g wholemeal spelt flour
  • 90 g white spelt flour
  • 90 g unsalted butter or chilled sunflower margarine
  • pinch of sea salt
  • onion gravy
  • 1 onion diced finely
  • 250 ml vegetable stock
  • 2 dessertspoo white spelt flour (plain flour can also be used)
  • 1 tblsp butter or sunflower margarine
  • soy sauce to taste
  • 1 beaten free range egg


  • Sift both flours into a food processor. Add the salt and the butter straight from the fridge cut into cubes. Pulse for a few seconds until the mix resembles bread crumbs.
  • With the motor running add 2/3 dessertspoons of chilled water gradually until the dough comes together from the edges of the processor bowl. Form the dough into a ball and wrap in cling film and refrigerate for at least 30 minutes.
  • If making by hand; sift the flour into a bowl. Add the salt and butter.
  • Rub the butter into the flour with your finger tips until the mix resembles bread crumbs.
  • Add the chilled water gradually until a ball can be formed. Wrap in cling film and refrigerate for at least 30 minutes.
  • Any fine wholemeal or white pastry flour can be used to make this dough. By using spelt flour it will make the pastry wheat free and more digestible.
  • Next: Melt the butter in a pot and fry the onions over a low heat until soft. Add the flour and cook for 2 minutes. Remove from the heat and slowly add the stock, stirring constantly to avoid lumps.
  • Return to the heat and bring to a boil, lower the heat and cook for 2 minutes. Season with soy sauce to make a rich sauce.
  • Wash the celery and slice into 1 inch thick pieces. Heat some olive oil in a large pot and add the celery and saute for a few minutes.
  • Wipe the mushrooms and add to the pot along with the garlic. Peel the carrots, halve lengthwise and slice into 1 inch pieces, add to the pot.
  • Continue stirring the vegetables. Peel the parsnips, halve lengthwise and slice into 1 inch pieces. Add to the pot.
  • Dice turnip into 1 inch pieces and add to the vegetables. Add 1/2 inch of water, a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 7/8 minutes. Stir in the herbs and season with pepper. Set aside to cool. Make the gravy.
  • Preheat the oven to 180°C (350°F/Gas4). Use a 9 inch round baking dish or a 9in x 5 in baking dish.
  • Stir the gravy into the vegetables. Season with soy sauce. Pour into the baking dish.
  • Roll out the pastry to 1/4 cm thick. Cut to 1 inch larger than the baking dish. Lay the pastry on top of the vegetables and gravy.
  • Turn the edges under. Brush with beaten egg. If there is pastry left over cut out some shapes and lay them on the pastry and brush with egg also.
  • Prick the pastry twice with a fork.
  • Bake in the preheated oven for 30/40 minutes until golden.
  • Serve with creamy mash potatoes, green vegetables or creamy polenta.

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