Mushroom, Herb and Parsnip Pie

READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins).
  • About 8 mins into cooking steam the carrot and leeks over the potato pan.
  • Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic and fry over a high heat for minutes.
  • Sprinkle flour on mushrooms and toss to coat.
  • Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
  • Stir until sauce thickens and simmer for 15 minutes.
  • Heat grill to high.
  • Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth.
  • Add carrots and leeks to the mushroom mix and season.
  • Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.
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