Parsnip Topped Vegetable Pot Pies

Parsnip Topped Vegetable Pot Pies on
I first published this recipe for Parsnip Topped Vegetable Pot Pies last January but it’s too good not to share again! It’s an easy, nutrient dense way to help you incorporate vegetarian meals in your family’s diet. The filling is full of tasty vegetables and the crispy parsnip rosti topping makes these wonderful pot pies pure comfort food.

It can be hard to make changes to your diet when you are a food blogger. However, by adjusting how I eat and working hard with my personal trainer this year I’ve dropped 4 dress sizes and am feeling stronger and fitter than I have in years. I’ve been able to continue recipe testing – I think I might patent my 3 bite taste test programme for cakes – and the best thing is I rarely feel like I’m missing out. Of course, being able to eat delicious, comforting meals like these Parsnip Topped Vegetable Pot Pies really does help!

Parsnip Topped Vegetable Pot Pies on
I was inspired by a recipe for Mini Mushroom and Parsnip Rosti Pies by Anna Jones in Waitrose Food Magazine but my adaptation uses a wider variety of vegetables and some slightly different flavours. The mushrooms give a ‘meaty’ texture that even meat and potato aficionados will love. Plus, my Parsnip Topped Vegetable Pot Pies really don’t take all that long to put together, although there is some light chopping, sautéing and stirring involved.

If you want to make your Parsnip Topped Vegetable Pot Pies vegan, you’ll need to leave out the crème fraîche and cook the mixture a little longer before transferring it to the pie dishes so that the liquid reduces into a thicker sauce. If you aren’t going for the vegan option, feel free to use ‘light’ or ‘half fat’ crème fraîche and although strictly speaking they are not exactly the same thing, sour cream works perfectly well here too.

Parsnip Topped Vegetable Pot Pies

To make the recipe ahead of time, you can follow the directions up to step 8. Leave peeling and grating the parsnips till later so they don’t discolour (so skip step 9). Complete step 10 and then cool the vegetable mixture and store it in the fridge until you need it. Transfer the mixture to the pie dishes before heating. Peel and grate the parsnips for the topping, toss them with the oil and use them to top the pie filling as described in the recipe. You will need to bake the pies for a little bit longer to ensure they are piping hot throughout.

Printable Recipe

5.0 from 7 reviews
Parsnip Topped Vegetable Pot Pies
Serves: 4 pot pies
  • 3 to 4 tablespoons mild olive oil, divided
  • 3 leeks, cleaned and thinly sliced
  • 1 red pepper, de-seeded and chopped in fairly small pieces
  • 3 cups (300 grams or about 10 ounces) sliced mushrooms
  • 2 garlic cloves, peeled
  • ½ teaspoon fresh or dried thyme
  • ½ cup (125ml) vegetable stock
  • 1 tablespoon ketchup or tomato paste or puree
  • 2 teaspoons Dijon mustard
  • 4 flat leaf parsley sprigs, stalks and leaves roughly chopped or 1 teaspoon dried flat leaf parsley
  • 3 tablespoons crème fraîche (optional)
  • generous pinch of freshly ground pepper
  • ⅛ teaspoon nutmeg, freshly grated if possible
  • 2 medium parsnips, peeled
  1. Preheat the oven to 375°F (190°C or 180°C for fan ovens).
  2. Heat 2 tablespoons of the oil in a frying pan over medium heat.
  3. Sauté the leeks and red pepper for a minute or two until they are well coated in the oil.
  4. Add the mushrooms and continue to sauté.
  5. Grate in the garlic, add the thyme and pour the stock over top.
  6. Cook, stirring occasionally, allowing the liquid to reduce a little.
  7. Add the ketchup, mustard, parsley and crème fraîche (if using).
  8. Cook gently for a few more minutes, stirring occasionally, until the sauce has thickened. (This will take longer if you omit the crème fraîche.)
  9. Meanwhile, grate the parsnips into a bowl and toss with the remaining tablespoon of olive oil. Set aside.
  10. Add the pepper and nutmeg to the vegetable mixture in the frying pan, stir through and taste for seasoning.
  11. Divide the vegetable and mushroom mixture between four small pot pie dishes.
  12. Pile the grated parsnips on top, leaving a little gap around the edges.
  13. Drizzle with a little more olive oil.
  14. Bake for 30 minutes or until golden.
  15. Serve with peas, steamed green beans or a crisp, fresh salad.

More Delicious Vegetarian Recipes

East Vegetarian Quiche Recipe

Vegetarian Dinner Ideas

Shared with Cooking & Crafting with J&J, Try a Bite Tuesday, Simple Supper Tuesday, What’d You Do This Weekend, Full Plate Thursday, Let’s Get Real

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Article by April Harris

April has written 1281 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. I love how you have taken vegetables and combined them with parsnips to create this wonderfully warm and satisfying comfort food; what a fantastic idea! Thanks so much for sharing!

  2. I am in awe. What a superb idea for the topping. I think I’ll have to look to make some of these changes along with you this year – more veggies, less meat.

  3. What a lovely and satisfying dish April. I never thought of using parsnips (which we adore) in a topping which is a very creative use for this versatile (yet often under-appreciated) root vegetable!

  4. This is so delicious April. I would definitely give this a try this winter, it so hearty and healthy as well. As Dan, Patty and Linda have already mentioned, I never thought to use parsnip as a topping, but it’s definitely worth trying.

  5. Oh yum…This vegetarian pot pie looks fabulous April!

  6. These pot pies are just gorgeous! What a great vegetarian meal 🙂

  7. Erica (@Erica's Recipes) says:

    April this is so inspired! I never thought to use parnips to top anything, and I love them! Such a great idea and delicious looking recipe.

  8. I adore parsnips and love the sound of the mushroom filling, so tasty! I’m going to pin this to try at some point. I especially like the idea of the grated parsnip topping, roasted parsnips are just awesome!

  9. What a fantastic idea to top these little mini pies with shaved parsnip. Love it. Plus, the make ahead option comes in handy so often. Where did you get those cute “pie pots”. Great recipe all around.

  10. Oh i love the idea of a parsnip topping rather then a traditional heavy potato topping on a pot pie. What a fabulous recipe for a comforting meal!

  11. Such unique pies!
    Being a vegetarian I really like veggie pies, but these are really special. It’s kind of hard to get parsnip here, but I will try

    • Thank you, Winnie! If parsnips are hard to find, I wonder if you could use another root vegetable like finely grated carrots? The flavour would be different but I’m sure it would work 🙂

  12. HOW delicious! YUMMY!

    Thanks for joining Cooking and Crafting with J & J!

  13. I love both parsnips and mushrooms so this sounds great. Do you think it would work to cook & mash the parsnips to use as the topping? Sadly, I’m not known for my patience in grating vegetables… 😉

    • I’m sure it would be lovely with mashed parsnips as a topping, Pauline. I think you’d just have to be careful about the weight of mashed parsnips so I’d recommend using a thin layer to avoid the pie filling coming up over the edges 🙂

  14. First off, I am so glad to know that you are writing a cookbook. A big congrats, April, such a wonderful news. Second, your Parsnip Topped Vegetable Pot Pies look so elegant and tasty. Will be on my to do list. 🙂

  15. I love those little pots you are displaying in. The recipe sounds good too!
    Thanks for linking to What’d You Do This Weekend.


  16. Hello April,
    Wow what a perfect winter meal.
    Thanks for sharing this recipe with us at Cooking and Crafting with J & J.

  17. This sounds delicious! I love parsnips! Just saw this linked up over at Let’s Get Real Friday Party. Have a great weekend!

  18. I love all the veggies in these pot pies, they sound incredible and those little pumpkin casserole dishes are adorable! Thanks for sharing at What’d You Do This Weekend?!

  19. Looks delicious, I like vegetable pot pies a lot, this version of parsnip topped one. is very nice April.

  20. Yum. Thanks for sharing on Let’s Get Real.

  21. Hi April,
    I just love vegetable dishes and we will just love your Parsnip Topped Vegetable Pot Pie. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  22. Oh my goodness! We have our first thunder and lightening rain storm of the season here in Southern California. It’s the perfect day to make this delicious parsnip topped vegetable pot pie!

  23. I’ve never cooked with parsnip! This recipe sounds delicious, I’m going to give it a try!

    • Parsnips are one of my family’s favourite veggies, Desiree! I hope you love them as much as we do. Let me know what you think of the recipe – it’s a real family favourite round here!

  24. Jacqui Odell says:

    I love pot pies!! I have never thought of making one this way. I will have to try it!

  25. I don’t think I’ve ever tried parsnips in anything! This might be a good way to experiment in case I don’t like them.

  26. OMG! These sound amazing! I’m not sure if I’ve ever had a parsnip, but I totally want to make this!

    • Thank you so much, Lean! I am sure you will love parsnips – they are a lovely veggie. Try them roasted as well, with a bit of olive oil and either balsamic vinegar – or a bit of maple syrup if you are feeling like indulging!

  27. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

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