750g/1lb 10oz mixed mushrooms (preferably Portobello, chestnut and wild mushrooms), roughly chopped into chunks
3 garlic cloves, sliced
small bunch thyme, leaves picked
2 red onions, sliced
2 carrots, finely chopped
250g/9oz swede, finely chopped
200ml/7fl oz white wine or vegetable stock
1 tbsp vegetarian Worcestershire sauce
1 tbsp Dijon mustard
2 tbsp wholegrain mustard
small bunch fresh flatleaf parsley, roughly chopped
2-4 tbsp crème fraîche (optional)
3 small parsnips, grated
sea salt and freshly ground black pepper
1. Place a large ovenproof frying pan over a high heat and add a good glug of oil. Add enough mushrooms to cover the base of the pan, season with salt and pepper, and sauté until nicely brown and beginning to crisp at the edges. Transfer to a bowl and fry the remaining mushrooms in batches.
2. Put the pan back on the heat and add another glug of oil. Add the garlic, thyme, onions, carrots and swede, season with a good pinch of salt and pepper and cook over a medium heat for 10 minutes, until softened and starting to brown.
3. Preheat the oven to 200C/180C Fan/Gas 6.
4. Add the mushrooms and the wine or stock, and simmer until almost all the liquid has evaporated. Add the Worcestershire sauce, mustards, parsley and crème fraîche, if using, and cook gently for a few more minutes, until you have a rich gravy. Taste and add more salt and pepper if needed.
5. Season the parsnips with salt and pepper and pile on top of the mushroom mixture, leaving a little gap around the edge. Drizzle generously with oil and bake for 40 minutes, until golden brown and crisp.
6. Serve with some greens.
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.
All the best Jan