Mushroom & Parsnip Pot Pie
Updated: Feb 7
I created this recipe with winter vegetables, and wintery days in mind. The earthy mushroom, pairs beautifully with the sweet parsnip and makes an all around delicious meal.
1.5 cups flour
1/2 c unsalted flour
1/4 tsp salt
6-7 Tbs cold water
3 cloves garlic
1 large leek
3 stalks of celery
1/2 lb mushrooms
1 medium parsnip
1 Tbs olive oil
2-3 Tbs butter
Fresh thyme & other fresh herbs
2-3 cups vegetable broth
1/2 c heavy cream
2 Tbs flour
Salt and pepper
Cut cold butter into flour until pieces are very small and texture is crumbly. Gently mix in cold water, and form into a ball. Flatten ball by gently pressing, cut flattened piece in half and stack one on top of each other, repeat 3-4 times to create flaky layers. Cover and chill in fridge for 45 or more minutes.
Chop garlic fine. Dice leek and celery into small pieces. Chop parsnips and potatoes into small cubes, and slice mushrooms.
Heat a large cast iron skillet on medium heat, melt butter with olive oil. Sautee leeks, celery, garlic and fresh thyme. Add mushrooms. Add seasoning and a splash of vegetable stock at this stage and continue sautéing until mushrooms are very soft.
Add chopped parsnips and potatoes and stir gently, skillet will be very full! Top with approx 2 cups vegetable stock, simmer gently on low for 14- 18 minutes, until potatoes are almost soft.
Whisk 1/2 cup cold vegetable stock, cream and flour, pour into liquid in skillet. Stir very gently. Simmer for another 5 minutes, then remove from heat.
As skillet cools, roll out pastry dough. Gently lay pastry on top of skillet (first carefully checking if skillet has cooled enough to touch! Be careful!). Crimp edges of pastry and gentry push into skillet edge. Brush dough with heavy cream, and slice 4- 5 small vent holes in top of dough.
Bake at a 425 for 15 minutes, then drop temperature to 350 and bake for another 20 - 25 minutes. Crust should be golden and filling bubbling slightly. Remove from oven and cool a bit before enjoying!
Be Kind & Eat Well