Parsnip and Porcini Pie

For the butter bean purée 

  • 1 tsp olive oil 
  • 1 small onion, finely sliced
  • 1 garlic clove, finely chopped
  • 1 tsp thyme
  • 1 tsp rosemary
  • 400g tin butter beans, drained
  • 1 tsp balsamic vinegar

For the parsnips 

  • 350g, chopped into cubes
  • 1 tbsp olive oil 
  • 1 tbsp dijon mustard 

For the mushroom & chestnut filling 

  • 1 tbsp olive oil
  • 200g mixed mushrooms, finely chopped
  • Pinch chilli flakes or 1 fresh chilli, chopped
  • 10g dried porcini mushrooms, soaked in 250ml freshly boiled water for 20 minutes
  • 90g cooked chestnuts, quartered

For the cavolo nero 

  • 100g cavolo nero, trimmed and chopped


  • 140g plain flour, plus extra for dusting
  • 70g salted butter, (cold)
  • 50ml water


  1. To make the pastry, measure out the flour, add the cold butter chopped into small pieces and crumb using your fingers and thumbs to combine the flour and butter a little. Add the water in a hole in the middle and combine all the pastry ingredients together trying not to take too long. Form into a ball and put in cling film in the fridge for at least an hour or until an hour before you wish to use it.
  1. For the butter bean purée, heat the oil in a large frying pan, add the onion and a pinch of salt, then cook, stirring frequently, over a medium heat until soft. Add the butter beans, balsamic vinegar, garlic and herbs and cook for a further 3-4 minutes.
  2. Remove the butter bean mix from the heat and put into a bowl.  Use a Masher to mash and combine in a rustic form – or if you prefer it to be finer, then put in a blender.
  3. For the parsnips, chop to about 1cm cubes. Heat a tbsp oil in a pan and let the parsnips sweat for roughly 10-15 minutes until they soften and gain colour, stir in the mustard and set aside.
  4. For the mushroom and chestnut filling, heat 1 tbsp oil in the frying pan. Add the fresh mushrooms along with the drained porcini mushrooms and the chilli flakes, then season with salt and black pepper. Cook until all the mushroom liquid has evaporated, and the mushrooms are browned. Add the chestnuts and cook for a further 2-3 minutes.
  5. Cook the cavolo nero in boiling water until tender (4-5 minutes)
  6. When ready to assemble the pie, add the parsnips as a layer, then top with the butter bean mix, next add the mushroom mix and then finally the cavolo nero, topping off the pie with the pastry crust.
  7. Lightly score the top of the pastry using the tip of a sharp knife, then brush all over with a bit of milk. Bake for 40 minutes at 180 degrees in the motorhome, turning half way through.

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