Food / 17.02.2015

Jodie Kidd’s #VegMasterclass recipes: Sweet potato and kale pie

By Healthy Magazine
Pastry, feta and a whole load of yummy veg - a perfect recipe for winter evenings

Mushroom, sweet potato and kale pie


Model, mum-of-one and serious foodie – Jodie Kidd knows her stuff about healthy eating. Luckily for us, she’s shared some of her favourite go-to family meals that are packed will veggies – and total crowd pleasers.

This comforting vegetarian mushroom, sweet potato and kale pie is a great Sunday roast alternative – guaranteed to go down just as well with meat-eaters as well as veggies.

Serves 4

250g spinach, wilted
100g kale, cooked
2 tablespoons olive oil
500g closed cup mushrooms, thickly sliced
2 cloves garlic, crushed
250ml vegetable stock
300g cooked sweet potatoes, cut into chunks
2 tablespoons light creme fraiche
150g feta cheese, cubed
salt & freshly ground black pepper
3 sheets filo pastry


1 Heat oven to 200C /180C fan /gas 6.

2 Heat half the oil in a large non-stick pan and fry mushrooms on a high heat for about 5 minutes until golden. Add the garlic and fry for a further minute,then tip in the stock and sweet potatoes.Bubble for a few minutes until reduced. Season,then remove from the heat,stir in creme fraiche,spinach and kale.

3 Pour into a pie dish and top with the cubed feta.Allow to cool for a few minutes.

4 Brush each sheet of filo with the remaining oil,quarter the sheets then loosely scrunch up and lay on top of pie filling. Bake in the pre-heated oven for 20-25 minutes until golden.

5 Serve with extra green vegetables like steamed broccoli and green beans.


For Jodie’s recipes and lots more tasty mushroom meal ideas, visit For more of Jodie’s top tips on healthy cooking for the family, visit the Facebook page at


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Sweet potato and kale pie
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