Mushroom and veg pie with parsnip rosti topping

Working with The University of Sheffield

Mushroom and veg pie with parsnip rosti topping

Season: SummerWinter

It was Regather’s prize-winning flower grower/wrangler/designer, Rachel, who recommended this dish the other day. Mushrooms, onions and winter roots in a lovely mustardy gravy and a crispy topping. That’s a Goldilocks dish: not too heavy, not too light.

Rachel tells me the recipe doesn’t suffer for having less than the full whack of mushrooms – use what you have. And we offer organic mushrooms as an extra (300g portion) for your veg box.

The recipe author, Anna Jones, writes that you can make the pie more substantial by using a topping that is 50/50 parsnip/potato and olive oil mash. She also says to serve the pie with “some cheerful greens”. (Be sure to check in with your kale, chard or salad on how it’s feeling that day).

Ingredients

olive or rapeseed oil

750g mushrooms (preferably a mix), roughly chopped into chunks

3 garlic cloves, sliced

small bunch thyme, leaves picked

2 red onions, sliced

2 carrots, finely chopped

250g swede, finely chopped

200ml white wine or veg stock

1 tbsp Worcestershire sauce (or Hendo’s)

1 tbsp Dijon mustard

2 tbsp wholegrain mustard

small bunch fresh flat-leaf parsley, roughly chopped

2-4 tbsp crème fraîche (optional)

3 small parsnips, grated

sea salt & ground black pepper

Method

Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches.

Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper. Cook over a medium heat for 10 mins, until softened and starting to brown.

Preheat the oven to 200C/180C Fan/Gas 6.

Add the mushrooms and the wine or stock. Simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed.

Season the parsnips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 mins, until golden brown and crisp.

Serve with "some cheerful greens" :-)