During last week’s freezing temperatures, I needed a cozy recipe. Something slightly wintry, so I can say a proper goodbye to all the lovely root vegetables that will no longer be in season. But don’t worry I threw in some peas and fresh herbs to give this recipe a little nod to spring. I have been missing all those delicious steak and onion pies in London ever since our trip last September. English food gets such a bad rep, but I don’t know why! I had some of my favorite meals there.
I’m not a big meat eater. I once mentioned to Sam that I was thinking of buying a meat grinder, and he replied with a Sweeney Todd reference… I like to buy better quality meat, when I do cook with meat, and know which cuts I’m using instead of buying ground meat. Guess the meat grinder isn’t happening. I also told him I was going to make yogurt in my instant pot, and he said that was for the crazies. Sometimes you need someone to tell you when you are about to go off the deep end.
I decided I was going to recreate the pies I had in England with vegetables instead. It’s a bit healthier, and it’s a great way to use any leftover root vegetables you have lying around. But the real star in this pot pie is the wine. No pot pie is complete without a splash of wine to give it some extra flavor.
Let’s get started on this recipe!
First, you’ll prep all your vegetables. Slice all your mushrooms, peel and chop your parsnips, potato, and carrots. Dice the onion, mince the tarragon. I love to use shiitakes and golden oak mushrooms where I can. Baby Portobellos are excellent, too! Or you can always use the old button mushroom variety. No shame there.
You’ll boil your potatoes and parsnips together to make sure they cook first. Then you’ll saute your tarragon, onions, carrots, and mushrooms and add your wine to give it that delicious flavor. Once all the wine is absorbed, add the broth and let that evaporate. Once most of the liquid is gone, add the peas and the parsnips and potatoes. Then add the butter and flour to thicken the sauce.
Pour your vegetable mixture into a pie pan or 8×8 square dish. Roll out your pastry to fit your pan.
Crimp the edges so that they stick and add a little vent to the center with a knife. Mix together the egg and water and brush the top of the pastry with the egg mixture. This helps the top brown nicely.
Bake it for 40 minutes at 350 F.
Look at the lovely crunchy top! That’s what makes it so good.
Are you missing any foods lately? What’s your favorite winter dish? See the full recipe below.
- 1 onion
- 2 carrots
- 1 tbsp fresh tarragon
- 2 parsnips
- 1 russet potato
- 4 oz mushrooms, sliced
- 1 cup frozen peas
- ½ cup red wine
- 1½ cups vegetable broth
- 1 tsp salt
- 4 tbsp butter
- 1 tbsp flour
- 1 sheet of puff pastry
- 1 egg, whisked
- 1 tbsp cold water
- Preheat oven to 350 F.
- Fill a medium sized pot halfway with water, and bring to a boil. While water heats, peel the carrots and slice crosswise. Peel and slice the parsnip crosswise. Peel the potato and dice into ½ inch cubes. Peel and dice the onion.
- Once water is boiling, add the parsnips and potatoes. Boil for about 5-7 minutes or until the potatoes are fork tender. Drain and set aside.
- In a large saucepan over medium high heat, melt 2 tbsp of the butter. Add the onions, carrots and tarragon. Saute for about 5 minutes until the onions are translucent. Add the mushrooms and cook, stirring for about 5 more minutes until mushrooms are softened. Add the salt and stir. Pour in the red wine and cook until all the liquid is evaporated. Add the broth and let most of the broth absorb.
- Add the parsnips, potatoes, and peas and stir in. Add the remaining 2 tbsp butter and the flour. Mix and stir for 1-2 minutes to let the sauce thicken slightly. Remove from heat.
- In a pie pan or a square baking dish, add the vegetable mixture. Roll out your puff pastry a bit so that the folds are smoothed out. Place the puff pastry on top, crimping the edges with a fork. Trim the overhanging edges with a knife. Mix your egg and water together. Brush over the puff pastry.
- Bake for 40 minutes or until the pastry is browned.