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There’s nothing like a hearty pie when it’s cold outside and this vegan mushroom pie with potato and watercress will warm the cockles of the chilliest heart.
Mushroom, potato & watercress pie
There’s nothing like a hearty pie when it’s cold outside and this vegan mushroom recipe will warm the cockles of the chilliest heart.
- 500 g block shortcrust pastry (suitable for vegans – we used Jus-Rol)
- 250 g flat mushrooms or Portobello mushrooms (thickly sliced)
- 100 g button mushrooms (quartered)
- 1 large onion (diced)
- 1 large carrot (diced)
- 2 leeks (washed and sliced)
- 2 cloves garlic (finely chopped)
- 2 tsps dried thyme
- 1 x 85g bag watercress
- 2 large potatoes (cut into chunks (skins can be left on or not as preferred))
- 4 tbsp rapeseed or other vegetable oil
- 2 vegetable stock cubes
- 1 tsp yeast extract (heaped)
- 1 tbsp soy sauce
- 2 tsps vegan Worcestershire sauce (optional)
- 2 tbsp plain flour (or cornflour)
- 300 ml hot water
- Preheat the oven to 180°C. Place the potatoes into a pan of cold, salted water. Bring to the boil and simmer for 10-15 minutes or until just tender. Drain well and set aside.
- Heat the rapeseed oil over a medium heat in a large frying pan or wok. Add in the onions and carrots along with a good pinch of salt and fry for five minutes. Then add the leeks and mushrooms and continue to cook for a further 6-8 minutes, or until all the veg is soft. While the veg cooks combine the vegetable stock, water, soy sauce, yeast extract and Worcestershire sauce (if using) in a jug. Whisk to ensure that the veg stock is dissolved.
- Stir the plain flour, garlic and thyme into the vegetable mix and cook for a further 1-2 minutes, then stir in enough of the liquid so that a thick sauce is created. Bring to a simmer then stir in the watercress and remove from the heat. Taste the mixture and add salt and pepper as needed. Pour into a large pie dish.
- Roll out the shortcrust pastry to roughly the thickness of a pound coin. Cover the pie dish completely with the pastry then trim carefully. Crimp the edges with a fork and make a few small cuts in the centre to allow steam to escape while cooking.
- Place the pie into the centre of the oven for 30-40 minutes, or until the pastry is cooked and golden brown. Remove from the oven and allow to rest for five minutes before serving
Photography by Lara Jane Thorpe
