Mushroom, Herb and Parsnip Pie

Submitted by PinkCherryBlossom

"This can be frozen once made just be sure not to grill. It will keep for upto 2 months and should be allowed to defrost to room temp before cooking for 40 mins at 180C"

 

• Ready In: 1hr 35mins
• Ingredients: 18
• Serves: 4

ingredients

• 850 g parsnips, chunked
• 500 g potatoes, chunked
• 2 carrots, sliced
• 1 large leek, sliced
• 2 tablespoons olive oil
• 75 g butter
• 1 onion, chopped
• 125 g closed cup mushrooms, halved
• 125 g shiitake mushrooms, halved
• 4 flat mushrooms, quartered
• 2 tablespoons plain flour
• 250 ml red wine
• 350 ml vegetable stock
• 1 tablespoon tomato puree
• 1 teaspoon ground cinnamon
• 2 bay leaves
• 2 sprigs fresh rosemary, leaves removed and chopped
• 4 tablespoons milk

directions

1. cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins).
2. About 8 mins into cooking steam the carrot and leeks over the potato pan.
3. 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.
4. Sprinkle flour on mushrooms and toss to coat.
5. Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil.
6. Stir until sauce thickens and simmer for 15 minutes.
7. Heat grill to high.
8. 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.
9. Add carrots and leeks to the mushroom mix and season.
10. Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.