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Carrot, cashew and chestnut pie

Carrot, cashew and chestnut pie

serves 6



3 tbsp olive oil

knob of butter

1 large onion, chopped

2 garlic cloves, crushed

600g carrots, sliced

6 medium potatoes, sliced

1⁄4 tsp dried marjoram

250g chestnut mushrooms, sliced

200g vacuum packed cooked chestnuts, chopped

200g cashew nuts chopped, roughly

3 tbsp chopped fresh flat leaf parsley

3 tbsp tomato purée

200g cream cheese

100ml cream

freshly ground black pepper

rolled puff or filo pastry for lid



Place the sliced potatoes in boiling, salted water and cook 5 minutes.

Drain and leave to cool.

Place the sliced carrots into a pan and cover with a couple of tbsp of water and a good knob of butter. Cook on a low heat for 5 minutes. Drain and cool.
In a frying pan, add the olive oil and gently fry the onion and garlic. Add mushrooms and sauté for 4 minutes. Add the chopped chestnuts, cashew nuts, dried marjoram, parsley and tomato purée, and cook for a further 2 minutes. Add the remaining cream and all of the cheese, season well with freshly ground black pepper.

Carefully add the mushroom and chestnut mix to the carrot and potato, stir to combine and place in a pie dish.

Cover with puff pastry or filo.

Place the pie in the oven and bake for 30 minutes or until golden brown.

By Nikki Legon

© Living Magazine