1. 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.
2. Stir in the shallots, courgette, Ocean Spray 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.
3. 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.