Parsnip Topped Vegetable Pot Pies

I have been making this Parsnip Topped Vegetable Pot Pies recipe since I first published it in 2015 ! It’s an easy, nutrient dense way to help you incorporate vegetarian meals in your family’s diet. The mushrooms give a ‘meaty’ texture that even meat and potato aficionados will love and the crispy parsnip rösti-style topping makes these wonderful vegetable pot pies pure comfort food.

Updated March 2026.

I was inspired by a recipe for Mini Mushroom and Parsnip Rosti Pies by Anna Jones in Waitrose Food Magazine, however I wanted to incorporate a wider variety of vegetables and add some slightly different flavours. 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.

Are Parsnip Topped Vegetable Pot Pies Vegan?

If you want to make your Parsnip Topped Vegetable Pot Pies vegan, you’ll need to use a plant based crème fraîche or sour cream that will tolerate heat like Oatly Oat Fraîche. Alternatively, 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.

Where Did You Get Those Cute Individual Pumpkin Casseroles?

I bought them from the Le Creuset store way back in 2014, and I can’t seem to find them now. However I did find these alternative individual pumpkin casseroles (affiliate link). I have not personally tried these but they look lovely and have very good reviews. They are also cheaper than the original Le Creuset ones I bought all those years ago.

Tips for Making Parsnip Topped Vegetable Pot Pies

To make the recipe ahead of time, 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.

Parsnips can discolour so it is best to leave grating them until just before you make the topping.

Feel free to use ‘light’ or ‘half fat’ crème fraîche instead of full fat varieties. Light or full fat sour cream will also work in this recipe.

Leftovers will keep for about 3 days in the fridge. Be sure to cool them quickly and refrigerate promptly. Reheat until piping hot.

You can make the recipe in one big pan instead of as individual servings but you may need to bake the recipe for slightly longer.

Use seasonal shaped casseroles to make the recipe even more fun. However do be aware the cooking times may vary depending on the size of your pans.

With their hearty vegetable filling and crisp parsnip topping, these delicious Parsnip Topped Vegetable Pies are a comforting vegetarian supper the whole family will love.

Parsnip Topped Vegetable Pot Pies – Printable Recipe

Created by: April J Harris

Parsnip Topped Vegetable Pot Pies

Course Main Dish

Cuisine British

Servings 4 pot pies

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 sliced mushrooms
• 2 garlic cloves, peeled
• ½ teaspoon fresh or dried thyme
• ½ cup 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 You can use vegan crème fraîche if you prefer.
• generous pinch of freshly ground pepper
• ⅛ teaspoon nutmeg, freshly grated if possible
• 2 medium parsnips, peeled

Instructions

• Preheat the oven to 375°F (190°C or 180°C for fan ovens).
• Heat 2 tablespoons of the oil in a frying pan over medium heat.
• Sauté the leeks and red pepper for a minute or two until they are well coated in the oil.
• Add the mushrooms and continue to sauté.
• Grate in the garlic, add the thyme and pour the stock over top.
• Cook, stirring occasionally, allowing the liquid to reduce a little.
• Add the ketchup, mustard, parsley and crème fraîche (if using).
• Cook gently for a few more minutes, stirring occasionally, until the sauce has thickened. (This will take longer if you omit the crème fraîche.)
• Meanwhile, grate the parsnips into a bowl and toss with the remaining tablespoon of olive oil. Set aside.
• Add the pepper and nutmeg to the vegetable mixture in the frying pan, stir through and taste for seasoning.
• Divide the vegetable and mushroom mixture between four small pot pie dishes.
• Pile the grated parsnips on top, leaving a little gap around the edges.
• Drizzle with a little more olive oil.
• Bake for 30 minutes or until golden.
• Serve with peas, steamed green beans or a crisp, fresh salad.

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