Curried Parsnip Pie

This parsnip pie recipe reflects the fact that parsnips have always been one of my favourite vegetables and the idea of using them as the basis for a filling pie was too good to resist.

This recipe gives quantities to make a good meal for two. If you like you could use frozen pastry instead of making it fresh.

Bought pastry is easy to use and consistent (my pastry varies a bit) but it's nice to be sure what is going into a meal.

However you do the pastry, the secret of a good pie is in the filling and this recipe fits the bill well, full of flavour and goodness.

Just the job for an autumn evening meal.


To make 2 servings...

For the pastry...

50g Margarine

100g Plain Flour

Calories in the pastry

For the filling...

1 small Onion, roughly chopped

1 large Parsnip. peeled and sliced

1 Carrot, peeled and sliced

15g Butter

15ml Plain Flour

10ml Curry Powder

150ml Milk

50g Cheddar Cheese, grated (optional)

15ml Ground Coriander

Salt & Pepper to taste

1 Egg Yolk

Calories in the filling

















Around 635 KCal per serving


Start by making the pastry unless you are using ready made. Rub the margarine into the flour until it looks like fine breadcrumbs. Add just enough cold water to mix into a firm dough.

Put the parsnip, carrot and onion into a pan and just cover with cold water. Bring to the boil and simmer for 5 minutes. Drain well but keep the liquid.

In another pan, melt the butter over a gentle heat and stir in the flour and the curry paste to make a smooth paste. Add the milk gradually, whisking to keep the mixture smooth. Simmer for a minute or so. Add the vegetables and coriander and stir in a cupful of the reserved stock from the parsnip, carrot and onion. If you are using the grated cheese then add it now.

Pour the mixture into a pie dish and leave it to cool. If you have a pie funnel put it in the middle of the dish. I use an egg-cup to do the same job.

Make a wash with the egg yolk by beating it with a couple of teaspoons of water.

Roll out the pastry until it is large enough to cover the pie dish. Use the trimmings to make strips and stick these to the edge of the pie dish with the egg wash. Brush more egg wash onto the strips and cover the pie with the pastry. The easiest way to do this is to roll the pastry round your rolling pin and then unroll it over the pie dish.

Brush egg wash over all the pastry and make sure that steam can escape. If you have used an egg cup like me just make a pattern of knife cuts in the lid but a proper pie funnel should do the job okay.

Pre heat your oven to a high temperature (200C) and then bake the parsnip pie for 25 to 30 minutes until the top is golden brown and crisp.

Serve hot.

This parsnip pie can be prepared ahead of time and frozen. It is best to freeze the pie before it is baked and can then be kept for up to six months

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