The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Pork, Parsnip & Leek Pie with Carrot Mash
This winter warmer is packed with flavour, texture and goodness. For the filling, simmer free-range British pork strips with leeks, cream and an aromatic garlic and thyme paste. Creamy potato and carrot mash sit on top. A sprinkling of crunchy pumpkin seeds and cashew nuts to finish off.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 parsnip (use half)
- 1 tbsp maple syrup (use half)
- 2 carrot
- 2 tsp smoked paprika & oregano blend (use half) (Paprika, Oregano)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 large potatoes (use half)
- 1 leek (use half)
- 1 x 150g free-range pork strips
- 2 tsp pumpkin seeds (use half)
- 1 onion (use half)
- 20g cashew nuts (use half) (Nuts)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 715
Protein: 46g
Carbs: 76g
Fat: 27g
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 carrot
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp maple syrup
- 20g cashew nuts (Nuts)
- 1 leek
- 1 onion
- 300g free-range pork strips
- 1 parsnip
- 2 tsp pumpkin seeds
- 1 large potatoes
- 2 tsp smoked paprika & oregano blend (Paprika, Oregano)
Nutritional Information
Calories: 665
Protein: 46g
Carbs: 65g
Fat: 26g
Creamy Pork, Parsnip & Leek Pie with Carrot Mash
This winter warmer is packed with flavour, texture and goodness. For the filling, simmer free-range British pork strips with leeks, cream and an aromatic garlic and thyme paste. Creamy potato and carrot mash sit on top. A sprinkling of crunchy pumpkin seeds and cashew nuts to finish off.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven grill on high heat. Bring a saucepan filled with salted hot water to a boil. Cut the carrots and potato into 2cm chunks (peel optional), then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tsp olive oil, a pinch of sea salt and black pepper.
- Heat a large saucepan with 1 tsp oil on medium-high heat. Add the pork and cook for 3-4 mins, until golden. Remove from the pan and set aside.
- Cut the parsnip into 1cm batons (peel optional). Finely slice the onion. Trim and slice the leek into 1/2cm half-moons. Reheat the pork pan with 1 tsp oil on medium-high heat. Add the parsnip, onion and leek and cook for 6-8 mins, until softened. Add the garlic, rosemary and thyme paste and cook for 2 mins. Season with sea salt and black pepper.
- Add the yoghurt, pork (and its juices) and 300ml hot water to the pan (150ml for 1 person). Crumble in half the stock cube and stir. Bring to a boil then simmer for 8-10 mins, until the parsnip is soft and the sauce thickens. Season with sea salt.
- Meanwhile, make the smoky nut mix. In a small bowl, mix the maple syrup, spice mix, cashews and pumpkin seeds together.
- Transfer the pork mixture to a baking dish and spoon over the mash. Scatter over the smoky nut mix. Grill for 3-5 mins, until the nuts are dark golden brown and the mash is slightly crisp. Serve immediately.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.