Name: Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 450 g Jerusalem artichokes; 300 g leeks; 300 g chestnut mushrooms; 75 g shallots; 2 garlic cloves - crushed; 125 ml single cream; 2 Tbsp freshly chopped parsley; 175 g blue cheese like stilton; 1 puff pastry; 1 egg; olive oil; salt & pepper

4 from 4 votes

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Deliciously creamy, this vegetarian Jerusalem Artichoke, Leek & Mushroom Pie makes the best of this season vegetables.

Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian] by The Flexitarian

Deliciously creamy, this vegetarian Jerusalem artichoke, leek & mushroom pie makes the best of this season’s vegetables. Jerusalem artichokes make a nice change from potatoes.

This dish is perfect for a mid-week dinner or casual entertaining. The cream sauce and fluffy puff pastry make it a very satisfying and comforting meal on a cold day.

This straightforward recipe uses blue cheese but you can substitute it for goat cheese or even cheddar cheese if you prefer. To speed things up I choose to use store-bought puff pastry. Make it a one-pot recipe using a hob-to-oven dish.

Serve it hot and bubbly, straight out of the oven with a green salad.

I hope you enjoy this Jerusalem Artichoke, Leek & Mushroom Pie recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]

Deliciously creamy, this vegetarian Jerusalem Artichoke, Leek & Mushroom Pie makes the best of this season vegetables.

4 from 4 votes

DieTARY CHOICEHigh Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

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Prep Time 25

Cook Time 20

Total Time 45

Course Tarts, Pies & Quiches

Cuisine English

Servings people

Calories 760 kcal

Equipment

frying pan

pie dish

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

450 g Jerusalem artichokes
300 g leeks
300 g chestnut mushrooms
75 g shallots
2 garlic cloves – crushed
125 ml single cream
2 Tbsp freshly chopped parsley
175 g blue cheese like stilton
1 puff pastry
1 egg
olive oil
salt & pepper

Instructions

Preheat the oven to 200°C/400°F/Gas 6.
Heat some olive oil in a large frying pan.
Add the shallots and garlic. Fry gently until golden.
Peel the Jerusalem artichokes. Clean the leeks and mushrooms. Cut all vegetables in 1cm [0.4 inches] slices.
Add the vegetables to the frying pan and cook for 10-15 mins until they soften.
Remove from heat. Add the cream, parsley and crumbled cheese. Mix well. Season to taste.
Transfer the filling to a pie dish.
Roll out the puff pastry to fit the pie dish. Fit pastry over the dish. Make a hole in the middle. Make additional pastry decorations if you wish.
Brush the pastry with beaten egg. Cook for 20 mins until golden.

Nutrition

Serving: 250gCalories: 760kcalCarbohydrates: 67gProtein: 22gFat: 47gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 108mgSodium: 817mgPotassium: 1228mgFiber: 5gSugar: 17gVitamin A: 2155IUVitamin C: 18mgCalcium: 351mgIron: 8mg

Find this recipe online:

Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]

https://theflexitarian.co.uk/recipe-items/jerusalem-artichoke-leek-mushroom-pie-vegetarian/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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Jerusalem Artichoke, Leek & Mushroom Pie [vegetarian]