Dessertsdeliciouslyella
Mushroom & Leek Pot Pie
A totally scrumptious pie that’s comforting, easy to make and packed with delicious creamy veggies. No need to faff around making pastry, ready-made vegan puff pastry works really well for this. And you can save yourself time by making the filling in the morning, so it’s all ready to pop in the oven later.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Heat the oil in a large casserole dish over medium heat. Add all of the mushrooms and leeks, along with a pinch of salt. Fry for ⏱️ 8 minutes until softened and beginning to turn golden. Add the butter beans and garlic; fry for ⏱️ 30 seconds until fragrant.
leeks3
2
Sprinkle the flour over the vegetables and stir until combined. Fry for ⏱️ 30 seconds, stirring until it begins to turn golden. Gradually pour in the vegetable stock, stirring after each addition to avoid a lumpy sauce. Simmer for ⏱️ 2 minutes to cook out the flour. Stir in the parsley and yoghurt.
parsley0.5 oz
3
Unroll the puff pastry and cut it slightly larger than your casserole dish (rolling it out slightly, if necessary). Remove the casserole dish from the heat and cover the filling with the puff pastry lid, pressing into the sides of the dish. Cut a cross in the middle of the pastry to let the steam out. Brush the pastry with milk.
4
Cut out a decoration with any leftover pastry — we made a few leaves. Place the pieces in a pattern on top of the pastry and brush with a little more milk.
5
Bake for 35–⏱️ 40 minutes until the pastry is golden and the filling is bubbling.
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