Leek and mushroom pie
vegan
( Serves 5)
Cooking Time: 1 hour 15 minutes
Ingredients
- Leeks 320 grams/ml
- Mushrooms 550 grams/ml
- Soymilk 700 grams/ml
- Vegan butter 75 grams/ml
- Thyme, herb 15 grams/ml
- Bay leaves 5 grams/ml
- Plain flour 100 grams/ml
- Rapeseed (Oil) 30 grams/ml
- Potatoes 1250 grams/ml
- Olive oil 15 grams/ml
Instruction
- Peel and chop the potatoes.
- Add the swede to a boiling pot of water and then add the potatoes 5 minutes later.
- When soft, drain the potatoes and then add back to the pot.
- Add your 25 grams of vegan butter and a little bit of olive oil and mash.
- Season with salt and pepper
- Pour oil into an oven proof pan/dish.
- Add the leeks, chopped cylindrically, into the pan and sweat for 5 minutes
- Then add the mushrooms and gently stir around and leave them for 10 minutes or until cooked, stirring every now again.
- Sieve the flour and add to the pan, coating the vegetables in flour.
- Add your non-dairy milk, the herbs, some seasoning and stir.
- Leave to bubble away until it starts to thicken- season to taste.
- Put the potato and swede mash on top and put in under the grill setting for a lovely crispy top.
Extra Notes
- We used 6 large potatoes.
- Use about 4 sprigs of thyme.
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