One-pan Spicy Carrot, Potato and Parsnip Filo Traybake

LeftoversNo WasteFreezer FriendlyUnder 60 Mins


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 2 tsp smoked paprika
  • 1 tsp chilli powder, plus extra to serve
  • 1 tsp cumin powder
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 2 large carrots, roughly chopped (not peeled)
  • 4 large potatoes, roughly chopped (not peeled)
  • 2 parsnips, roughly chopped (not peeled)
  • 1 x 400g tin chickpeas
  • 500ml veg stock
  • 2 tbsp nutritional yeast
  • 350ml yesterday's butternut squash soup (or 200g cooked butternut squash blended with 200ml veg stock)
  • 3 tbsp butter, I'm using a plant-based version
  • 270g filo pastry
  • 1/2 tsp caraway seeds
  • salt and black pepper, to taste
  • Serve with a salad


*You will need an ovenproof skillet or baking dish

  1. Preheat the oven to 160ºC fan.
  2. Heat the oil in a large ovenproof skillet, once warm add the onion, stirring occasionally until soft. (If the skillet isn’t oven-proof, tip the mixture into a baking dish before you bake it).
  3. Add the garlic, 1 tsp smoked paprika, ½ tsp chilli powder and cumin powder, stir to combine and cook for 1-2 minutes. Add the tomato paste and salt, stir to coat.
  4. Add the carrots, parsnips, and potatoes and stir well to coat everything, then tip in the whole can of chickpeas – including the water from the can. Add the vegetable stock and bring to the boil, then turn to a simmer and cook for 20 mins, until the vegetables are beginning to soften. Remove from heat.
  5. Mix the nutritional yeast with the 300ml of yesterday’s soup and add to the cooked veg.
  6. Meanwhile, in a frying pan over medium heat, melt 3 tbsp butter and gently fry ½ tsp caraway seeds, 1 tsp smoked paprika and ½ tsp chilli powder and cook for 2 minutes. Unwrap the filo pastry and brush one of the sheets with the spiced butter mixture and then scrunch up to look a little like a rose. Snuggle all of the scrunched-up filo pastry onto the top of the filling. Slide into the oven and bake for 15-18 mins, until the tops of the pastry are golden brown.
One-pan Spicy Carrot, Potato and Parsnip Filo Traybake