It was Regather’s prize-winning flower grower/wrangler/designer, Rachel, who recommended this dish the other day. Mushrooms, onions and winter roots in a lovely mustardy gravy and a crispy topping.  That’s a Goldilocks dish: not too heavy, not too light.

Rachel tells me the recipe doesn’t suffer for having less than the full whack of mushrooms – use what you have.  And we offer organic mushrooms as an extra (300g portion) for your veg box.

The recipe author, Anna Jones, writes that you can make the pie more substantial by using a topping that is 50/50 parsnip/potato and olive oil mash.  She also says to serve the pie with “some cheerful greens”. (Be sure to check in with your kale, chard or salad on how it’s feeling that day).