Preheat the oven to 200 °C. Place the beetroot, parsnips, onion, garlic and 4 stems of rosemary in a roasting tray. Drizzle with the olive oil and place in the oven for 30 minutes. Once roasted, remove from the oven and allow to cool.
250 g beetroot, 250 g parsnips, 1 onion, 2 cloves garlic, 6 stems rosemary, 4 tablespoon olive oil
Remove the rosemary from the cooled, roasted veggies then transfer everything left in the roasting tin to a food processor. Pulse a few times until the veggies are very finely diced but not blended smooth.
Add all the remaining meat layer ingredients and pulse again a few times or until everything is evenly distributed but not blended.
400 g vegan mince, 10 sage leaves, 6 sprigs thyme, 25 ml sherry, 50 g dried apricots, 1 teaspoon flaky sea salt, ½ teaspoon ground black pepper, 2 tablespoon vegan beef gravy granules
Remove from the food processor and transfer to sheet of cling film. Roll the filling mixture into a tight cylinder and place in the freezer to chill while you make the mushroom layer.