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!
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.
Parsnip Topped Vegetable Pot Pies Printable Recipe
Parsnip Topped Vegetable Pot Pies
Ingredients
- 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 300 grams or about 10 ounces
- 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 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.
did you make this recipe?
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Comments & Reviews
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!
Thank you so much, Dan!
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.
I’m so glad you like the idea, Patty 🙂 Thank you. More veggies and less meat really do make me feel healthier – I hope it works for you too 🙂
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!
Thank you, Linda! Parsnips are definitely a favourite around here too 🙂
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.
Thank you, Joanne. I hope you enjoy my veggie pot pies as much as we do 🙂
Oh yum…This vegetarian pot pie looks fabulous April!
Thank you, Nancy 🙂
These pot pies are just gorgeous! What a great vegetarian meal 🙂
Thank you, Nicole!
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.
Thank you so much, Erica! I never considered it before either but they really do work well 🙂
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!
Thank you, Vicky 🙂 Parsnips are one of my favourite veggies!
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.
Thank you so much, KC. They pots are Le Creuset – I just couldn’t resist them 🙂
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!
Thank you, Angela! I’m trying to lighten up more of my recipes as part of an effort to make more healthy choices and the parsnips really do that here 🙂
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 🙂
HOW delicious! YUMMY!
Thanks for joining Cooking and Crafting with J & J!
Thank you so much, Jess 🙂
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 🙂
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. 🙂
Thank you so much, Hadia! And please let me know what you think when you try the recipe 🙂
I love those little pots you are displaying in. The recipe sounds good too!
Thanks for linking to What’d You Do This Weekend.
Linda
Thank you, Linda! I couldn’t resist the little pots – I just had to buy them 🙂
Hello April,
Wow what a perfect winter meal.
Thanks for sharing this recipe with us at Cooking and Crafting with J & J.
Thank you so much, Julie, and thank you for hosting too.
This sounds delicious! I love parsnips! Just saw this linked up over at Let’s Get Real Friday Party. Have a great weekend!
Hi Emily, Thank you! Hope you had a great weekend too 🙂
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?!
Thank you so much, Joy! Happy New Year!
Looks delicious, I like vegetable pot pies a lot, this version of parsnip topped one. is very nice April.
Thank you, Swathi. The parsnip topping is really different and tasty too!
Yum. Thanks for sharing on Let’s Get Real.
Thank you, Karen 🙂
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
Thank you so much, Miz Helen! I hope you are having a lovely week 🙂
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!
I know thunder and lightening isn’t usual for California so I hope you can stay cozy inside. It really is the perfect day for this recipe, Cathi!
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!
I love pot pies!! I have never thought of making one this way. I will have to try it!
Me too, Jacqui! I hope you and yours enjoy the recipe as much as my family and I do 🙂
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.
It is a good way to experiment, Scott – although I am sure you will like parsnips – they are a wonderful veggie 🙂
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!
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
Thank you so much, Miz Helen! Congratulations on 300 editions of Full Plate Thursday!
Absolutely delicious 😋!!!!
Thank you so much, Sonia! I’m really glad you enjoyed them!