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Creamy Mushroom Pie

This hearty, creamy mushroom pie features tender vegetables topped with a golden, crispy puff pastry crust. Perfect for a family dinner!

Takes 50 minutes

Serves 6

Ingredients
 

  • 320 g puff pastry defrost if frozen
  • 400 g mushrooms thickly sliced
  • 1 leek sliced into 1cm rounds (include green parts, thoroughly washed)
  • 3 cloves garlic peeled and finely chopped
  • 200 g sweet potatoes skin on, cut into 1cm pieces
  • 200 g potatoes skin on, cut into 1cm pieces
  • 1 tbsp Dijon mustard
  • 8 tbsp olive oil for bechamel sauce
  • 8 tsp plain flour
  • 1 tsp garlic powder
  • 800 ml oat milk plus extra for brushing
  • Salt and black pepper to taste

Instructions
 

  • Prepare the Puff Pastry
    If using frozen puff pastry, remove it from the freezer to defrost to room temperature.
  • Preheat the Oven
    Preheat the oven to 200°C (fan)/220°C/gas 7.
  • Cook the Mushrooms and Garlic
    Heat 1 tablespoon of oil in a wide-bottomed non-stick pan over high heat.
    Once hot, add the mushrooms and fry for 4–5 minutes until they begin to colour. Add the garlic and fry for another 2 minutes.
    Remove from the pan and set aside.
  • Cook the Vegetables
    Using the same pan, add the sweet potatoes, potatoes, leeks, and 1 teaspoon of salt. Stir well and cook for 5 minutes, stirring regularly.
    Reduce the heat to low-medium, cover with a lid, and let the vegetables steam in their own juices for 10 minutes or until the potatoes and sweet potatoes are tender.
    Remove the lid, turn off the heat, and stir the cooked mushrooms back into the pan along with the Dijon mustard.
  • Make the Bechamel Sauce
    Place a medium saucepan over high heat. Once hot, add the 8 tablespoons of oil.
    Sift in the flour and whisk continuously, cooking for 1 minute to remove the raw flour taste.
    Add 2 teaspoons of salt, 1/4 teaspoon black pepper, and the garlic powder. Gradually add the oat milk while whisking continuously.
    Bring the mixture to a boil, then reduce to a simmer for 3–4 minutes until it thickens to a creamy consistency. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
  • Combine and Assemble the Pie
    Pour the bechamel sauce into the pan with the mushroom and vegetable mixture. Stir well to combine.
    Transfer the filling to a 20 x 30cm casserole or pie dish and let it cool for 30 minutes.
  • Prepare and Add the Pastry Topping
    Roll out the puff pastry on a lightly floured surface and cut it to fit the top of the pie dish.
    Gently score the top in a criss-cross pattern and place it over the filling. Use a fork to crimp the edges around the dish.
    Brush the top of the pastry with a little extra oat milk for a golden finish.
  • Bake
    Bake in the preheated oven for 25 minutes or until the pastry is golden and crisp.
  • Serve
    Serve warm. This pie pairs wonderfully with a green salad or, during colder months, with roasted potatoes.

Nutrition

Calories: 2818kcalCarbohydrates: 351gProtein: 62gFat: 136gSaturated Fat: 32gPolyunsaturated Fat: 18gMonounsaturated Fat: 70gSodium: 1798mgPotassium: 3687mgFiber: 30gSugar: 89gVitamin A: 31540IUVitamin C: 66mgCalcium: 1433mgIron: 23mg

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