Wild mushroom and chestnut pies

Take your tastebuds to a woodland wonderland with these luxurious pies, featuring fabulous fungi and tasty chestnuts topped with fantastic four-veg mash.

ingredients

• low calorie cooking spray
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 4 celery sticks, finely chopped
• 2 garlic cloves, crushed
• 4 tbsp tomato purée
• 1 tsp Marmite
• 200g can chopped tomatoes
• 225ml boiling vegetable stock
• 500g mixed wild mushrooms (or a mix of button and chestnut), wiped and roughly chopped
• 2 tbsp chopped fresh tarragon
• 100g cooked and peeled chestnuts, roughly chopped

For the topping

• 300g celeriac, peeled and diced
• 1/2 swede, peeled and diced
• 2 carrots, peeled and diced
• 4 potatoes, peeled and diced
• 100ml boiling vegetable stock
• salt and freshly ground black pepper
• large handful of finely chopped fresh parsley
• 2 eggs, lightly beaten

method

1. First make the topping. Cook the celeriac, swede, carrots and potatoes in a large saucepan of lightly salted boiling water for 15-20 minutes or until the vegetables are tender. Drain and roughly mash with the stock and some seasoning. Leave to cool, then stir in the parsley and egg until fairly smooth.
   
2. Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion, carrots, celery and garlic and stir-fry for 6-8 minutes. Add the tomato purée and Marmite and cook for a further 5 minutes.
   
3. Add the tomatoes, stock, mushrooms, tarragon and chestnuts and simmer for 10-12 minutes or until the sauce is reduced and thickened. Remove from the heat and leave to cool slightly. Season to taste.
   
4. Preheat the oven to 190°C/Fan 170°C/Gas 5.
5. Spoon the mushroom mixture into four individual pie dishes (or one big ovenproof dish), top with the mash and cook for 30 minutes or until golden. Serve hot with your favourite vegetables.