2 parsnips, peeled, cored and cut into small chunks
2 carrots, peeled and cut into small chunks
Finely grated rind and juice of 1 orange
200ml/7fl oz vegetable stock
125g/4oz shallots, peeled and halved
1 courgette, halved lengthways and cut into chunks
3 tbsp Ocean Spray® Wholeberry Cranberry Sauce
1 tbsp wholegrain mustard
225g/8oz puff pastry, thawed if frozen
Small handful flat leaf parsley
Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.
Stir in the shallots, courgette, Wholeberry Cranberry Sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
Roll out the pastry on a lightly floured surface to a 24cm (91/2in) circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.