Winter Vegetable Stew Baked With A Cream Cheese Pastry Topping

Make this healthy vegetarian dish this Christmas for a change.


  • 4 red onions cut in quarters
  • 4 medium carrots (sliced in half and cut into 1 inch pieces)
  • 2 sweet potatoes (cut into 1 inch pieces)
  • 1 celeriac (cut into 1 inch pieces)
  • 1 cauliflower broken into florets
  • 200 g button mushrooms wiped clean (leave whole)
  • 2 tblsp extra virgin olive oil
  • sea salt
  • 2 cloves garlic (minced)
  • fresh sage, parsley and thyme finely chopped black pepper
  • for the cream cheese pastry:
  • 250 g whole meal spelt flour
  • pinch sea salt
  • 3 tblsp unsalted butter
  • 5 tblsp cream cheese


  1. Heat the olive oil in a large casserole pot.
  2. Add the onions and sauté for two or three minutes.
  3. Add the carrots, celeriac and one inch of water and a pinch of sea salt.
  4. Bring to a boil, lower the heat, Cover and cook for 5 minutes.
  5. Add the cauliflower, sweet potato and the garlic and herbs. Cook for a further 10 minutes.
  6. Add the mushrooms and cook for 5 more minutes until the vegetables are tender but not soft.
  7. Stir in the flour and tahini (it's a sauce) and check the seasoning.
  8. Place in an oven proof casserole dish.
  9. For the Cream cheese pastry:
  10. Mix the flour and salt in a bowl and rub in the butter.
  11. Mix in the cream cheese with your fingers until a dough forms. Wrap in cling film and place in the fridge for 15 minutes.
  12. Flour the work surface and roll out the pastry until 1/4 inch thick.
  13. Place over the casserole of stew and seal the edges.
  14. Brush with beaten egg and prick with a fork.
  15. Bake in the oven 190°C (375°F) until golden, approx. 25minutes.


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