Ingredients

Serves 4

For the gravy

1 shallot, finely diced
1 clove garlic, grated
100 g mushrooms, diced
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp corn flour
250 ml vegetable stock
50 ml milk

For the pie

5 tbsp olive oil
250 g mushrooms
1 red onion, sliced
10 g rosemary needles, chopped
10 g sage, chopped
200 g parsnips, diced
180 g cooked chestnuts
60 g walnuts, crumbled
100 g spring greens, finely shredded
1 leek, sliced
4 filo pastry sheets
5 tbsp olive oil

Step-by-step
To make the pie filling, sauté the mushrooms in 2 tablespoons of the olive oil for
3–4 minutes until golden, remove and set aside to cool.
Add the red onions and leek, cook for 2–3 minutes, then add the rosemary, sage and
parsnips and cover with a lid cook for another 7–8 minutes, until the root veg is
softened.
Add the mushrooms back to the pan, then add the cooked chestnuts and crumble in the
walnuts, stirring as you do.
Add the spring greens for another 2 minutes and then pile into a large round baking
dish.
To make the gravy, sauté the shallot for 5 minutes in a pan with 2 tablespoons of
the olive oil. Add the diced mushrooms, garlic, soy and Worcestershire sauce and
cook for another 3–4 minutes.
Add the corn flour, vegetable stock and milk, and simmer for 5 minutes, then pour
into a blender and process into a smooth gravy.
To make the pie, add some of the gravy to loosen the filling, then scrunch up the
filo pastry sheets on top and brush with the final tablespoon of olive oil.
Bake for 10-15 minutes in an oven preheated to 200°C/180°C fan/400°F/gas mark 6
until the filo is cooked. Serve with the rest of the mushroom gravy.