Mushroom and Parsnip Rosti Pie
Mushroom and Parsnip Rosti Pie



  • Olive oil
  • 750g mixed mushrooms, chopped
  • 3 sliced garlic cloves
  • Small bunch of thyme, leaves picked
  • 2 sliced red onions
  • 2 chopped carrots
  • 250g swede, chopped
  • 200ml veg stock
  • 1 tbsp vegetarian worcestershire sauce
  • 3 tbsp mustard
  • Small bunch of parsley, chopped
  • 3 tbsp creme fraiche
  • 2 parsnips, grated
  • Salt and pepper
  • Add a glug of oil to a large frying pan, and saute the mushrooms with plenty of seasoning. Remove the mushrooms, and toss the garlic, onions, thyme, carrots, and swede into the pan with some more seasoning, and cook for 10 minutes to soften and turn golden.
  • Preheat the oven to 200C. Bring the mushrooms back to the pan, stir in the stock, worcestershire sauce, mustard, parsley, and creme fraiche. Cook for a few minutes to make a rich sauce, and season to taste.
  • Season the grated parsnips, and pile on top of the mushroom mixture to create a rosti. Drizzle with oil, and bake for 40 mins in the oven until golden and crisp. Serve with buttered spinach or kale.
2 hr
6 serving

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