Our dinner choices are usually based around what we have been craving. Yesterday Leigh was desperate for a dirty pie, but we made the decision a long time ago to avoid fast food… so I promised I would make him a pie for dinner tonight. I would usually make the pastry myself but I have been busy working, so tonight’s dinner was vegan but not gluten free unfortunately. When I have some time another day I will put together a GF pastry recipe which you could use for this pie.
This is a quick and easy meal to make with only 10 ingredients!!
2 Cloves Garlic
1 cup Veggie Stock (please check the ingredients, some store bought stock’s are filled with nasty nasty ingredients!)
1/2 can or more of Coconut Milk/Cream
2 tbsp. Nutritional Yeast (optional)
Herbs (I used thyme and rosemary from my herb garden)
Boil diced potato for approx. 10 mins, or until soft. While potatoes are cooking, sauté garlic and leek in olive oil.
Once leeks have softened, add mushrooms, a pinch of salt, herbs and cook for a about 5 mins, stirring regularly.
Add in veggie stock, coconut milk, nutritional yeast and stir.
Once potatoes have cooked through (not enough to fall apart), strain and add to leek & mushroom mix. Allow to simmer until sauce thickens.
You may think that there is too much liquid… but don’t worry, it will cook down and become a thick sauce. If it is too runny, you can always add some corn flour or tapioca to thicken it up a little, if too dry, just add a little more coconut milk.
While the potato mix simmers, blind bake pastry in dish for 10 mins. Once the pastry comes out of the oven, add in potato mix, top with more pastry (get creative), and then brush lightly with olive oil. Bake until golden brown.
Serve with a nice fresh seasonal salad, or veggies with your favorite seeds 🙂 I made a honey mustard dressing to go with our salad. Super easy and tasty! I can share that recipe another day, or send me a message on Instagram and I will shoot it through to you.
Don’t forget to tag me in photos of any of my recipes that you make!