Beef and mushroom pie with creamy parsnip crust recipe | Sainsbury`s Magazine

Ingredients

• 1 beef stock pot
• 30g dried mushrooms
• 2 tbsp rapeseed oil
• 1.5kg beef brisket, cut into large 5cm chunks
• 1 leek, finely sliced
• 2 carrots, finely chopped
• 1 stick celery, finely chopped
• 2 cloves garlic, finely sliced
• 1 tbsp chopped fresh rosemary
• 300g chestnut mushrooms, thickly sliced
• 2 tbsp plain flour
• 250ml red wine
• 1 tbsp balsamic vinegar
• 2 tsp clear honey
• 750g parsnips
• 150ml double cream
• 2 tbsp horseradish sauce
• 75g parmesan