Sweet potato, fennel and goats cheese pie

Rustic vegetarian pie for a cosy winter's evening

Sweet Potato Goats Cheese Pie

Recipe courtesy of MYPIE / British Pie Awards



  • Step 1

    Grate the cold butter into the sieved flour. Add salt. Once the mixture resembles fine breadcrumbs, add your water and mix thoroughly until the pastry looks even.

  • Step 2

    Rest for 30 minutes in a cool place – avoiding the fridge, as this makes it tricky to roll out.

  • Step 3

    Over a low heat, heat the milk, bay leaf and fennel seeds – do not allow to boil.

  • Step 4

    In a separate pan, melt the butter, then add the flour – mixing constantly to toast the flour without colouring.

  • Step 5

    Sieve the hot milk into your roux and carefully whisk out any lumps – making sure to get right into the corners of the pan.

  • Step 6

    Once you see the first bubble, remove from the heat, whisk in the cheese and voila! Your cheese sauce.

  • Step 7

    To blanch your sweet potato, add half to rapidly boiling salted water and cook for 2 minutes. Drain and leave to dry on an oven sheet to ensure there will be no excess water in your béchamel sauce.

  • Step 8

    Repeat with the remainder of your sweet potato.

  • Step 9

    When the sweet potato has dried, fold it gently into your still warm béchamel sauce and add anything else you fancy, such as frozen spinach.

  • Step 10

    Cool the mixture in the fridge.

  • Step 11

    Roll your pastry to 3-4mm thick on a well-floured surface.

  • Step 12

    Press the pastry into the corners of your tin, keeping enough for the lids.

  • Step 13

    Fill your tin 5/6ths full of sweet potato mix before brushing the underside of your lid with an egg wash. Press the lid down to expel any air inside, and trim with a sharp knife.

  • Step 14

    Crimp edges with a fork and prod a hole around the size of a 1pence piece into the lid to allow air to escape.

  • Step 15

    Glaze again with an egg wash.

  • Step 16

    Bake at 210°C (190°C fan) for 20 minutes.

  • Step 17

    Allow to rest for 2-3 minutes before gently tipping from the tray.

  • Step 18

    Serve with mash, tender stem broccoli and gravy for a delicious Meat free Monday!