Mushroom, Spinach and Carlin Pea Pie with Chipotle Parsnip Mash
Serves
4
·
80
mins
·
Intermediary
Ingredients
- 250g Chestnut mushrooms
- 260g spinach
- 1 400g tin of carlin peas
- 1 tsp garlic powder
- 1 tbsp cumin seeds
- 1 tbsp soy sauce
- 3 sprigs of thyme
- 1 tbsp tomato puree
- 1 tbsp flour
- Knob of butter
- 1kg potatoes
- 300g parsnips
- 1 tbsp dried chipotle
A veggie alternative to a shepherd's pie, given a deep richness by the addition of the extra spices and soy sauce. Carlin Peas are Britain’s answer to chickpeas, well suited to our climate and super sustainable. Look out for Hodmedod’s organic British-grown carlin peas to support another great business investing in sustainable farming and food.
Method
- Peel the potatoes and slice into 3cm chunks. Add to a pan and fill with enough cold water to just cover the potatoes and boil for 20-25 mins until cooked through. Drain and allow all the moisture to steam off.
- Whilst the potatoes are cooking, cut the mushrooms into halves or quarters (depending on their size) and add to a hot, dry ovenproof skillet or frying pan. Cook the mushroom on one side, not moving them until they’ve released most of their moisture and reduced in size, then give them a stir to turn them over.
- Next, add in the tomato puree and a little olive oil and cook until the puree darkens slightly. Add the butter, allow to melt, before tipping in the flour and cooking for 2 minutes, stirring continuously.
- Add in the cumin, garlic powder, soy sauce, thyme, and the tin of peas (including the water) and stir well. Fill the can halfway with water, and add this in also. Simmer this for 15 minutes.
- Add in the spinach and allow it to wilt. You may need to do this in two batches. Cook until the sauce thickens.
- When the potatoes are ready, peel and cut the parsnips into 2cm disks and cook in enough boiling water to just cover them for 10 mins, until tender, then drain.
- For the mash topping, heat a large knob of butter in a pan and add in the chipotle.
- Mash the potatoes and parsnips using a ricer or hand masher, mixing them together with the chipotle butter and plenty of salt and pepper.
- Top the mushroom and spinach mixture with the mash by spooning small amounts on top - the mixture should be thick enough to support the weight of the mash. Smooth the mash out with a fork so it covers the mushrooms mixture.
- Bake in a hot oven (or under a grill) for 5-10 mins, until the potato and parsnips topping is golden, and serve immediately.
Share
Last updated:
22
May
2024
Ingredients
- 250g Chestnut mushrooms
- 260g spinach
- 1 400g tin of carlin peas
- 1 tsp garlic powder
- 1 tbsp cumin seeds
- 1 tbsp soy sauce
- 3 sprigs of thyme
- 1 tbsp tomato puree
- 1 tbsp flour
- Knob of butter
- 1kg potatoes
- 300g parsnips
- 1 tbsp dried chipotle
A veggie alternative to a shepherd's pie, given a deep richness by the addition of the extra spices and soy sauce. Carlin Peas are Britain’s answer to chickpeas, well suited to our climate and super sustainable. Look out for Hodmedod’s organic British-grown carlin peas to support another great business investing in sustainable farming and food.
Method
- Peel the potatoes and slice into 3cm chunks. Add to a pan and fill with enough cold water to just cover the potatoes and boil for 20-25 mins until cooked through. Drain and allow all the moisture to steam off.
- Whilst the potatoes are cooking, cut the mushrooms into halves or quarters (depending on their size) and add to a hot, dry ovenproof skillet or frying pan. Cook the mushroom on one side, not moving them until they’ve released most of their moisture and reduced in size, then give them a stir to turn them over.
- Next, add in the tomato puree and a little olive oil and cook until the puree darkens slightly. Add the butter, allow to melt, before tipping in the flour and cooking for 2 minutes, stirring continuously.
- Add in the cumin, garlic powder, soy sauce, thyme, and the tin of peas (including the water) and stir well. Fill the can halfway with water, and add this in also. Simmer this for 15 minutes.
- Add in the spinach and allow it to wilt. You may need to do this in two batches. Cook until the sauce thickens.
- When the potatoes are ready, peel and cut the parsnips into 2cm disks and cook in enough boiling water to just cover them for 10 mins, until tender, then drain.
- For the mash topping, heat a large knob of butter in a pan and add in the chipotle.
- Mash the potatoes and parsnips using a ricer or hand masher, mixing them together with the chipotle butter and plenty of salt and pepper.
- Top the mushroom and spinach mixture with the mash by spooning small amounts on top - the mixture should be thick enough to support the weight of the mash. Smooth the mash out with a fork so it covers the mushrooms mixture.
- Bake in a hot oven (or under a grill) for 5-10 mins, until the potato and parsnips topping is golden, and serve immediately.
Share
Last updated:
22
May
2024
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