Mushroom, Herb And Parsnip Pie

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.