Meat Free Monday Squash & Goat's Cheese Pot Pie

Another recipe to try if you are participating in Meat Free Monday that fits perfectly into the comfort food bracket that is often so needed after that first day back at work after a good weekend.

The filling is a combination of butternut squash, goat's cheese, red pepper, leek and ricotta with a smidge of garlic. In the interest of saving some calories, it's a pot-pie, or one with only a pastry lid rather than casing, the pastry in question - puff, my favourite for any pie.

This is an unctuous, satisfying pie recipe that is gorgeous without any addition of meat. Served with a portion of green vegetables such as broccoli, spinach, green beans or kale makes for a gorgeous meal. 

As well as Meat Free Monday, this is a great alternative or vegetarian dish if catering for non meat-eaters.

Meat Free Monday Squash & Goat's Cheese Pot Pie

Here's how:

• 100g soft Goat's Cheese (I used a Lidl version) 
• 1 small butternut squash
• 1 red pepper
• 1 leek
• 1 clove garlic
• 125g ricotta
• Pinch salt & black pepper
• 1/2 tsp thyme
• 1 sheet puff pastry (I used a Lidl version here) 
• 1 egg
• 1 tsp coconut oil

First pop the oven on to about 190 degrees.

Place the butternut squash in the oven for 25 minutes while you prepare everything else.

Now slice the leek and mince the garlic and add to a pan with the coconut oil on a low heat to soften.

Cut the pepper into small, equal-sized pieces and add to the pan.

After a few minutes, add the ricotta, the salt and pepper and the thyme too. Stir and allow cook for five minutes, then remove from the heat and set aside.

Cut or crumble the goat's cheese and place into the pie filling and mix a little to distribute evenly.

Once the squash has had 25 minutes remove from the oven and cut in half, lengthways. It will be piping hot so, if you're not in a rush leave for ten minutes to cool. Meanwhile turn the oven down to 170.

Remove the bulk of flesh and cut into equal cubes and add to the pan with the pie filling. Don't worry if the squash still needs a little more cooking - it has that to come in the pie. 

Squash & Goat's Cheese Pot Pie filling

Transfer the filling to your choice of pie dish.

Now open the pastry and place over the top of the dish, cutting away the excess. Use your thumb to crimp the edges - my pies always look quite rustic and I think this obvious homemade-ness adds to their charm.

If you wish, use the excess pastry to make a garnish - as I have here cutting the words 'Meat Free Pie' onto the top.

Now beat an egg and brush the pie all over, including the garnish. Finally cut three holes into the topping to allow steam to escape and avoid soggy pastry.

Now place the pie into the oven and bake for 30 minutes or until the pastry is well risen and golden brown.

Serve with your choice of green vegetables. Enjoy!

Cheese Muffins

After Christmas, there is usually a stack of odds and ends of cheese left in the fridge and these cheesy breakfast muffins are a great way of using them up and serving up a delicious baked breakfast treat that are sure to be loved by all the family - they are great for toddlers too as a finger food if just one is eaten as you do need a little salt here for these savouries.

You could use almost any cheese in this quick and simple recipe but milder creamy ones may be a little too subtle. I recommend using some Cheddar, Red Leicester and a Goat's which will add a lovely oozy gooey quality too. 

Cheese Muffins

Here's how:

• 200g self raising flour
• 75g plain flour
• 1 tsp baking powder
• 1 tbsp mustard powder
• 1 tsp Worcester Sauce
• 150g natural yoghurt
• 125ml whole milk
• 1 egg, beaten
• 150-200g cheese (selection of your choice but here I used Strong Cheddar, Red Leicester and a Welsh Goat's cheese) - grate some and tear/chop some into the little cubes
• 1/2 tbsp dried thyme
• 1 tsp black pepper

Firstly pre-heat the oven to 180 and place 12 muffin cases into a tin and set aside.

In one bowl combine all of the dried ingredients (flours, mustard powder, baking powder, salt, pepper, thyme) and mix well.

In a different bowl mix all of the wet ingredients (everything else) and the cheese well. 

Add the dried ingredients slowly to the wet mixing well until all is combined and then spoon out equal amounts into each muffin case.

Place into the oven to bake for 20-25 minutes or until golden brown on the top. Remove from the oven and allow to cool for at least ten minutes before serving - but be warned these are completely addictive if enjoyed warm. Enjoy!