Vegan Mushroom Pie

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp olive oil

600 g potatoes (all-rounder or maris piper )

3 garlic cloves

250 g mushrooms (white or chestnut )

2 leeks

250 ml soya cream (you can use standard single cream if not vegan or dairy-free )

1 tbsp wholegrain mustard

1 can cannellini beans

Directions

Firstly chop the potatoes into cubes and roughly slice the mushrooms and leeks

Preheat the oven to 200C / 390F and boil the potatoes in salted water for around 10 minutes or until soft

Meanwhile, heat a large non-stick frying pan with olive oil and add the finely diced garlic, chopped mushrooms, leeks and lightly fry for 5 minutes

Add the wholegrain mustard, soya cream, cannellini beans, pinch of salt & pepper to the frying pan and continue to simmer for a further 3-5 minutes

Once the potatoes are soft, drain and add 1 tbsp of olive oil, plus a pinch of salt and pepper and mash until smooth

Add the contents of the frying pan to a baking dish and top with mash potato

Bake at 200C / 390F for 25-30 minutes or until the top is slightly golden