Roasted Root Mash Pie

Denise Phillips

At this time of the year, all the root vegetables are at their best - carrots, swedes, turnips, parsnips, and sweet potatoes to name just a few.

This is a tasty mix roasted until golden and then topped with a delicious cheesy mash made with Chevington mild cheddar cheese. It is ideal during Succot as a family meal or Sunday night supper and a great way of achieving your five a day vegetable requirement.

Related links


Preparation time: 35 minutes
Cooking time: 1 hour 15 minutes
Serves: 6

300g carrots, peeled and cut into batons
2 turnips (approx 400g), peeled and roughly chopped
4 parsnips, peeled and roughly chopped
1 bulb garlic, separate the cloves but leave the skins on
1 swede (approx 250g), peeled and roughly chopped
1 sweet potato (approx 250g), peeled and roughly chopped
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper

For the cheese mash
900g Maris Piper potatoes, peeled and roughly chopped
100g Chevington mild cheddar cheese, grated
Salt and freshly ground black pepper
1 egg, beaten

1) Preheat the oven to 200C/400F/Gas mark 6.
2) Place the prepared root vegetables in a pan of boiling water. Simmer for 10 minutes and drain.
3) Transfer to an oven tray lined with baking parchment paper and add the whole garlic cloves.
4) Drizzle over the extra virgin olive oil, season well and roast for 40 minutes or until soft and golden.
5) Transfer to an ovenware dish.
6) Cook the potato in boiling water until soft. Drain well.
7) Mash using a rice or fork. Stir in the cheese and egg, and season.
8) Spoon or pipe the potato mixture on to the top of the roasted vegetables.
9) Bake for a final 25 minutes or until the potato is crispy and golden.

Next week's recipe: Apricot and pecan muffins
Next cookery class: Wed 6 October: New ways with salmon (10am-1.30pm)
Call Denise on 01923 836 456 or log into