Elevate the humble celeriac with rich, umami truffle flavour in this cheesy celeriac pie recipe. Made with our Collection Creamy Mushroom and Black Truffle Pasta Sauce, this pie packs in big, bold flavours, with minimal effort. Layered with grated cheddar and gruyere and wrapped in golden pastry, it’s pie heaven.
Marks & Spencer
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50MIN
Total time
Ingredients
Servings
4
25 g
M&S Remarksable Value salted butter
2
leeks, thinly sliced
5 g
rosemary, leaves picked, chopped
500 g
celeriac, peeled, diced into 1cm chunks
1 jar
(400 g)
(400 g)
M&S Collection creamy mushroom and black truffle pasta sauce
250 ml
M&S Remarksable Value whole milk
1/4 tsp
ground nutmeg
70 g
M&S Remarksable Value British extra mature cheddar, grated
70 g
M&S Le Cret Reserve 1655 Gruyère AOP, grated
1 pack
(320 g)
(320 g)
M&S ready-rolled puff pastry
1
M&S free-range mixed size egg, lightly beaten
