Pie Filling
  • Splash olive oil
  • 2 tbsp butter
  • 2 large handfuls pine mushrooms, sliced
  • 1 small leek, white part sliced
  • 2 cloves garlic, sliced
  • ½ cup white wine
  • 1 ½ cups chestnuts, peeled
  • Sprig of fresh rosemary, leaves picked
  • ½ cup cherry tomato passata
  • ½ cup water
  • 1 tsp GF chicken stock powder
  • ½ cup green beans, chopped
  • Freshly cracked black pepper

Pie Topping

  • 1 ½ cups sweet potato, diced
  • 2 tbsp butter
  • ⅓ cup milk
  • 125g ricotta cheese
  • 2 generous tbsp parmesan cheese
  • Pinch murray river salt flakes
  • Freshly cracked black pepper


  1. Heat olive oil & butter over a high heat in a medium saucepan. Add mushrooms and cook for 2-3 minutes. Add leek & garlic, reduce heat to low and cook for a couple minutes. Stir though wine. Pop in chestnuts, rosemary, passata, water, stock, beans and simmer for 5 mins. Season with pepper and taste for salt, season if needed.
  2. Pour into 7-8 inch pie dish, set aside.
  3. Preheat oven to 180C/356F.
  4. Rinse out medium saucepan, add sweet potato and cover with water, cook until tender, drain water. Mash with a masher by hand (or use a food processor), add butter and milk, pop back on heat until butter is melted. Remove from heat and stir through ricotta, parmesan and season well. Pour over pie filling.
  5. Bake for 30-40 min or until top is golden.

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