Serves: 4-5
Cooks in: 50 minutes
Difficulty: 5/10
Can be gluten free


Mushroom Filling 

500g Mixed Mushrooms 

1 Leek, finely chopped

3 Cloves Garlic, minced

1 tsp Dried Chilli 

1 tbs Dried Tarragon 

1 Bay Leaf 

Pinch Ground Nutmeg 

3 tbs 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


2 Maris Piper Potatoes, peeled 

3 tbs Olive Oil 

Pinch Sea Salt & Pepper


Sprigs Fresh Thyme 


Pre heat your oven to 200 degrees C. 

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.

Stir through the leek, garlic, chilli, tarragon, nutmeg & the 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 spatular & bring to a simmer. 

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. 

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

Garnish with thyme and serve.