I’m not a vegetarian but I eat a lot of vegetarian food, this is one of those dishes where you don’t actually miss the meat, but you could always cook a few butchers sausages for the meat eaters.
I do love this book for when I want something vegetarian but a bit special.
The mash involves roasting the parsnips first in the oven then blitzing before adding to the mashed steamed potatoes, I used to little olive oil spread and skimmed milk to keep it heart friendly. I can’t say I missed the butter. Once mashed you add some chopped chives which grow like wildfire all over the garden, only when I wanted some OH had chopped them down but I managed to find a patch he had missed.
The mushrooms are roasted with sage butter ( olive oil spread), and the onions caramelised with a little brown sugar
I love this dish, it’s one of those simple comfort dishes I will make over and over, maybe use sweet potato in the mash, or turnip, swede, or rudabager depending on where you live. Next time I would add a bit of liquid to the onions to make a gravy, the mushrooms didn’t yeild enough juice.