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Parsnip Topped Vegetable Pot Pies on AprilJHarris.com
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5 from 7 votes

Parsnip Topped Vegetable Pot Pies

Course Main Dish
Cuisine British
Keyword vegetarian
Servings 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 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
  • teaspoon nutmeg, freshly grated if possible
  • 2 medium parsnips, peeled


  • 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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