Potato, squash and sage pie

Potato, squash and sage pie

  • serves 4
  • Easy

This recipe for potato, squash and sage pie may take a little longer, but it's super easy and packed full of delicious flavours. It's a great option for a veggie Sunday meal.

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Ingredients

  • butter
  • onion 1 large, halved and finely sliced
  • floury potatoes 500g, peeled
  • butternut or squash 500g, peeled
  • sage ½ a small bunch chopped
  • gruyère 50g, grated
  • parmesan (or veggie alternative) 50g, grated

Method

  • Step 1

    Heat the oven to 190c/fan 170c/gas 5. Heat a large knob of butter in a pan and cook the onions until completely softened.

  • Step 2

    Thinly slice the potatoes and squash in a food processor or on a mandolin. Melt another knob of butter and brush a 18cm non-stick springform tin all over.

  • Step 3

    Line the bottom and sides of the tin in neat, alternating layers of potato and squash. This will be your top when you turn it out so make it pretty.

  • Step 4

    Add a layer of squash, onion, sage and cheeses. Dot some butter over the layer. Repeat the layering until everything is used. Cover with foil then put on a baking tray and bake in the oven for 2 hours or until tender. Leave in the tin for 10 minutes then turn out and cut into wedges. Serve with salad.

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Nutritional Information

  • Kcals 324
  • Fat 14.7g
  • Carbs 35.6g
  • Fibre 6g
  • Protein 12.8g
  • Salt 0.6g
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