Ingredients

750ml vegetable Stock
100g Celeriac, 200g Swede, 100g Parsnips & 2 medium carrots
25g butter
2 medium onions, peeled and finely chopped
3 cloves of garlic
5 Sprigs of Thyme
Salt Pepper
200g Chestnut mushrooms, sliced
150ml dry cider (or white wine)
3 tbsp plain flour
200g strong cheese
small tsp mustard (dijon)
Nutmeg to taste (if wanted)
Puff pastry (all-butter)
1 egg, beaten.
Chicken (optional)

Method

Veg stock in pan, add the root veg and simmer until they start to soften. Do no over cook, otherwise you will have a stodgy soup as a pie filling. Keep the water for stock.
Finely chopped onions, garlic, thyme and seasoning in to the hot butter in another pan. You could add diced chicken to this once the onions start to brown. When the onions/chicken are done, add the mushrooms and when they have softened add the cider / white wine and stir until simmering then add the flour. Stir in the flour and then add the stock from the veg – stir thoroughly and then add the veg then quickly add the cheese, mustard, season and grate nutmeg to taste then take off the head, pour in to a 25/30cm pie dish and allow to cool. Wack on the pastry, cover with beaten egg and place in a pre-heated oven at 220C.