Butternut squash, kale, chestnut mushroom pie

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Ingredients:

250g puff or shortcrust pastry (the shop-bought version will be fine)
400g Butternut squash 3 ½ Tablespoons olive oil 25g Butter 500g Kale 300g Chestnut mushrooms 1 Medium onion, diced 100g Celery, diced 100g Leeks, diced 5 Fresh sage leaves 2 Garlic cloves, chopped 30g Plain flour 350g Milk Salt and pepper

Method:

Pre-heat the oven to 175C.

Peel and dice the squash into 1cm cubes, toss it in two tablespoons of olive oil, season with salt and pepper and then roast it for 20 to 25 minutes or until tender.

Pick the unwanted leaves and stalks from the kale then wash it in clean water.

Heat the butter with any remaining oil and then sweat the onion, celery, leek and mushrooms for 10 minutes with no colour, then add the garlic and sage and cook for a further five minutes.

Sprinkle in the flour and stir well then cook for two minutes before stirring in the milk little by little, then remove the pan from the heat.

Add the kale and season with salt and pepper.

Add the roasted butternut squash.

Pop the mixture in an oven-proof dish, top with pastry and then bake for 20 minutes or until hot throughout.

For the mash

Ingredients

1 large potato per person (preferably Maris Piper)
Half a cooking apple per person Three leaves of fresh sage per person 50g butter Salt and pepper

Method

Peel the potatoes and cut them into small pieces.

Boil until tender then strain off the water, place the pan back on the stove until the potatoes dry out and then mash them.

Season with salt and pepper and add 50g butter.

Stew the apples, adding the sage at the last minute, then fold the apple through the mash.