About this recipe:The perfect dish for the cold winter months. Vegetables are simmered in a thick sauce, then topped with scone batter and baked to perfection.
3 parsnips, peeled and cut into 1.25cm pieces
3 carrots, peeled and cut into 1.25cm pieces
1 sweet potato, peeled and cut into 1.25cm pieces
140g sliced mushrooms
90g chopped leeks
3 tablespoons plain flour
475ml vegetable stock
1/8 teaspoon dried thyme
salt and ground black pepper to taste
1/4 teaspoon hot pepper sauce
275g plain scone baking mix
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat an oven to 200 C / Gas 6.
Place the parsnips, carrots and sweet potato into a large pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
Melt butter in a large frying pan over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable stock into the flour mixture. Stir in thyme, salt, pepper and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 26cm deep pie dish.
To prepare topping, combine scone mix with milk in a bowl. Drop heaped tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pie in the preheated over until topping is golden brown, 18 to 20 minutes.