Leek, Shallot, Parsnip and Thyme Pie

Last night we decided to try a recipe from a magazine we subscribe too (Vegetarian Living) and it went very well. In my own words “You know the pie is good when you keep eating the pie and ignore the sides”.

We think everyone will love this pie whether your vegan or not. As for Children, it really depends what they are like. The pie does have a main taste of Thyme which might beed to be reduced for Children but you’ll need to decide that as I am afraid we don’t have kids to test on!

Leek, Shallot, Parsnip and Thyme Pie

Serves 6 | Prep 45 minutes to an hour | Cook 1 hour plus chilling


For the pastry

  • 225g Plain Flour
  • 100g Stork (the one in gold foil, not the tub)
  • pinch of salt
  • 2 tbsp chopped fresh mixed herbs e.g parsley and thyme

For the filling

  • 2 tbsp Olive Oil
  • 8 Shallots, quartered (get the best you can we used Echalion, as we used these we only needed 4 as they are bigger than the usual shallot)
  • 400g Trimmed Leeks, thickly sliced
  • 375g Parsnips, cut into chunks
  • 2 heaped tbsp fresh thyme leaves, chopped
  • grated zest of 1 lemon
  • 200ml Alpro soya cream
  • 2 tbsp wholegrain mustard
  • Glaze the pie with a drop of soya cream


1.) To make the pastry, place the flour, stork and salt in a bowl and rub together until they form breadcrumbs. Add the herbs and 4 tbsp cold water and blend until the mixture forms a soft dough. Knead lightly, wrap in cling film and chill for 30 minutes.
2.) Heat the oil in a large pan and saute the shallots for 5 minutes. Add the leeks and saute for 10 minutes, stirring occasionally until golden. Remove from the heat.
3.) Meanwhile, cook the parsnips in a pan of boiling water for 10-15 minutes, until tender. Drain well and stir into the leeks with the thyme, lemon zest, cream and mustard. Allow to cool.
4.) Roll out two thirds of the pastry on a lightly floured work surface and use to line a 23cm pie dish. Spoon the leek mixture into the pastry case.
5.) Roll out the remaining pastry into a large enough round to cover the pie. Dampen the edges of the pastry (we used water) and cover the top, pressing the edges down to seal. Flute the edges and re-roll any trimmings to decorate if you like. Make a hole in the centre of the pie or a few randomly around the pie and place the pie on a baking sheet.
6.) Pre-heat the oven to 200C/fan 180C. Brush the pie with a drop of cream to gaze and put into the oven. Bake for 40-45 minutes until golden. Serve with side dishes e.g mustard mash, vegetables, gravy.


This pie is best eaten fresh and not re-heated. When we re-heated the pie it did not taste as good and we didn’t enjoy it as much. We therefor suggest that you either make 2 pies with the ingredients and freeze one or that you half the ingredients and make one small pie. Of course if you need a pie for 6 you wont need to worry about this.

We have enjoyed this pie with mustard mash and gravy, we have also served it with vegetables and gravy. Its your choice but this is what we have tried so far.

Copyright Vegetarian Living Magazine, October 2012.

2 Responses to Leek, Shallot, Parsnip and Thyme Pie

  1. Julie says:

    Hi Rose:)
    Great site!
    Is there anyway of including Nutritional information, such as salt/ fat content and also calories, it would be a great help thank you for sharing!:)

    • Admin says:

      Hi Julie. I am afraid we don’t have access to this information without going searching for it and due to limited time and energy I don’t think we can. Often we adapt recipes so even if they originally came with the information that changes as soon as we adapt the recipe. All I can say is generally a vegan diet is healthy and you don’t need to worry about the content of fat, salt etc. As vegans cholesterol is almost non existent, as with any other diet be it omnivorous, vegetarian or vegan balance is the key. The only things difficult to get on a vegan diet are vitamins b12 an vitamin d but these are in many green vegetables and also a lot of foods such a soya milk add these as supplements so generally it shouldn’t be much of a problem. Hope this helps and your able to enjoy and try our recipes without worry.

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