Recipe Tips
If you don’t have an ovenproof frying pan, use a regular pan and transfer the mushroom mixture to a wide oven dish before topping with the parsnip.

Frying the mushrooms separately makes sure they stay crisp, woody and golden as the pie cooks.

The parsnip topping is a little lighter, with more crunch and texture than a traditional mash topping, but you could top it off with a 50/50 parsnip/potato and olive oil mash – a really filling dinner that will serve nearer eight. You can make this without the crème fraiche – you’ll need to simmer for a couple of minutes extra to thicken.

Leave a Reply

Your email address will not be published. Required fields are marked *