Leek and mushroom pie


( Serves 5)

Cooking Time: 1 hour 15 minutes



  • 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


  • 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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