Parsnip, Carrot and Leek Bake

Chicken and Mushroom Cottage Pie with Parsnip Mash Topping Recipe

A Hearty Meal for the Entire Family
Yield: 4    Preparation Time:     Cooking Time:
This recipe plays on the traditional meat-and-potato mix in a cottage pie with chicken as a filling and mashed parsnips on top.


1 pound parsnips, peeled and cut into 1 inch dice
1 pound potatoes, peeled and cut into 1 inch dice
1½ pounds skinless, boneless chicken thighs, cut into 1 inch pieces
¼ cup dried porcini mushrooms
¾ pound white mushrooms, quartered
2 carrots, cut into ½ inch dice
1 onion, cut into ¼ inch dice
1½ cups chicken stock
1 celery rib, cut into ¼ inch dice
2 tablespoons extra-virgin olive oil
½ cup boiling water
3 tablespoons all-purpose flour
6 tablespoons unsalted butter
Salt and freshly ground pepper
2 sprigs thyme

Recipe Instructions

Preheat the oven to 400F.

Prepare the porcini.
Cover the porcini with the boiling water in a heatproof bowl and let them stand for 20 minutes until they have softened. Drain the porcini and reserve the soaking liquid. Chop up the porcini coarsely.

Cook the chicken.
Season the chicken with salt and pepper and heat the olive oil in a large skillet. Add the chicken and cook for 8 minutes turning once until browned. Remove the chicken from the skillet and place it one side.

Cook the other ingredients.
Melt 2 tablespoons of butter in the same skillet and add the white mushrooms. Cook them for 5 minutes until they have browned in spots. Add the onion, carrots and celery and cook for another 5 minutes until they are tender. Add the porcini, seasoning and sprinkle in the flour and cook for a further 2 minutes.

Make the filling.
Return the chicken and juices to the skillet and stir in the chicken stock, thyme sprigs and the porcini soaking liquid. Bring the mixture to a simmer scraping up any bits from the bottom of the skillet. Simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

Cook the parsnips and potato.
Bring a large saucepan of water to the boil and add the potatoes and parsnip. Cook for 15 minutes until the vegetables are tender, drain the vegetables and then return them to the pot. Cook them dry for 1 minute. Remove them from the heat and add the remaining butter. Mash the vegetables until they are smooth and season the mash with salt and pepper.

Make the cottage pie.
Transfer the chicken mixture into a medium sized baking dish and discard the thyme sprigs. Spoon the mash over the chicken and smooth the surface. Place in the oven and bake for 20 minutes until the sauce is bubbling. Turn on the grill and grill for 2 minutes until the mash has browned in spots. Serve steaming hot.


Main Dish