Mushroom, Herb And Parsnip Pie Recipe

Name: Mushroom, Herb And Parsnip Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 850 g parsnips, chunked, 500 g potatoes, chunked, 2 carrots, sliced, 1 large leek, sliced, and more.

Yes, Mushroom, Herb And Parsnip Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom, Herb And Parsnip Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions