Feeds 8-10

Ingredients

For the pastry:

600g plain flour

5g salt

10g sugar

300g unsalted butter

120-150ml water

For the filling:

100g butter

1 tablespoon thyme leaves

3 onions, sliced

500g swede

400g potato (e.g. Desiree)

400g parsnip

400g celeriac

200g Lancashire cheese, grated

Salt & pepper

Method

Make the pastry by rubbing the butter into the flour and salt until you have a breadcrumb texture. Add in enough water so the dough comes together. Separate into 2 discs, with one disc making up one third of the dough and the other the remaining two thirds. Wrap and leave to chill for at least half an hour.

Roll the larger of the discs to line a high-sided 24cm tart tin (or failing this a spring-form cake tin, though this is not as great). Roll the other disc into a round for the lid. Chill again.

For the filling, sweat the onion and thyme in the butter until completely soft.

Peel and finely slice the other vegetables using a mandolin.

When the onion is soft, first add the swede and sweat with a lid on for 5-10 minutes. Then add the remaining veg and season with salt and pepper. Cook on a very low heat, stirring periodically until the vegetables are cooked. You shouldn’t need to add water but if you find the vegetables are sticking then you can dribble a little in. Once cooked, leave the filling to cool completely.

Pre-heat the oven to 160.

To assemble the pie, put a layer of the veg into the lined tart and then sprinkle over a third of the Lancashire cheese. Repeat this process until all of the ingredients are used up.

Lightly egg wash the rim of the pie and place the lid on top. Trim and crimp. Egg wash the top of the pie and make a few slits in it for steam to escape. Place back in the fridge to rest for 10 minutes.

Bake for around 1 hour. Leave to sit for 15 minutes before slicing. Serve with salad.