Sweet leeks, meaty mushrooms and tender lentils all united in a velvety white sauce with a touch of mustardy heat and finished with creamy mashed potato. It's nourishing plant-based comfort food at it's finest! Vegan & GF.
Preheat oven to 180°c fan/200°c/390°f.
Peel and cube the potatoes. Bring a large pan of salted water to the boil and add the chunks of potato. Let them cook for 15 minutes, or until very tender. Transfer the potatoes to a colander to drain, then return to the pan and let them dry out over a very low heat for 2 minutes. Add a dash of the plant-based milk into the potatoes along with 1 tsp of wholegrain mustard and a generous amount of salt and pepper. Mash until smooth.
Heat a large lidded saucepan over a medium heat and add the 2 tbsp of extra virgin olive oil. Once hot, add the leeks and cook, uncovered, for 5 minutes until slightly softened. Add the mushrooms and garlic and cook for a further 5 minutes, then stir in the lentils and herbs. Lower the heat and cover the pan with a lid. Sweat for 10 minutes or until everything is browned and has collapsed in size.
Meanwhile, make the white sauce. In a jug, whisk the flour along with just enough of the remaining plant-based milk to make a paste. Slowly pour in the rest of the milk, whisking as you go to create a smooth mixture, then stir in the olive oil. Transfer the mix into a saucepan and bring to a light simmer over a medium heat. Mix constantly for 5-8 minutes, or until the sauce has thickened enough to drop off a spoon. Stir in the remaining mustard and nutritional yeast (if using), then season liberally with salt and pepper. Remove from the heat.
Pour the sauce into the leek and mushroom mixture and stir to combine. Transfer the pie mix into a medium dish before spooning the mash over top. Bake in the oven for 25-30 minutes or until the pie is golden on top and crispy around the edges. Top with fresh parsley and serve.
You can make this leek & mushroom pie up to 3 days ahead. Once you have assembled the pie, cover it and store in the fridge. When ready to eat, pop the pie in the oven to cook according to the recipe.
Nutritional yeast is a powder often used in vegan dishes to give a cheesy flavour. You can find it in most supermarkets, but if you would prefer you can subsitute this with equal quantities of parmesan cheese (or dairy-free equivalent), or leave it out all together.
Recipe courtesy of georgieeats.co.uk