Ingredients

4-5 servings

Mushroom Filling

500g Mixed Mushrooms
1 Leek, finely chopped
3 Cloves Garlic, minced
1 tsp Dried Chilli
1 tbsp Dried Tarragon
1 Bay Leaf
Pinch Ground Nutmeg
3 tbsp Plain Flour
1 Shot Brandy (optional)
2 Cups Vegetable Stock
1 cup Oat/Soy Cream or Coconut Milk will work
Pinch Sea Salt
1 tsp Cracked Black Pepper

Topping
2 Maris Piper Potatoes, peeled
3 tbsp Olive Oil
Pinch Sea Salt & Pepper

Garnish
Sprigs Fresh Thyme

Method

1. Preheat your oven to 200 degrees C.

2. Place a large oven-proof pan or casserole dish over a medium heat & add a little oil. When the pan is hot, sauté the mushrooms for 8-10 minutes, stirring often, making sure they’re caramelised & golden. Season with salt & pepper whilst they are cooking.

3. Stir through the leek, garlic, chilli, tarragon, nutmeg & bay leaf. Cook for a few more minutes, then deglaze with the brandy, if using. Cook for a couple of minutes to cook off the alcohol. Then stir through the plain flour. Cook the flour out for 1 minute, then add the vegetable stock. Stir well with a spatula & bring to a simmer.

4. Stir through the oat cream & lemon juice. Let the mushroom filling bubble away for 10 minutes & meanwhile, slice your potatoes fine using a mandolin or sharp knife. Lay the potato slices on top of the mushroom filling neatly, then drizzle over olive oil & a pinch of seasoning.

5. Place the pie into the oven to bake for 25 minutes or until the potatoes on top are golden and crisp.

6. Garnish with thyme and serve.