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–+ servings

Leek and Mushroom Pie

Creamy leek and mushroom pie topped with crisp golden filo pastry. Cooked in a rich, creamy sauce and finished with a light, crunchy topping.
This easy one-pan vegetarian pie is lighter than traditional pastry pies and perfect for a cosy weeknight dinner. It can easily be made vegan with plant-based cream and cheese.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course One-pot Meals, Tarts, Pies & Quiches
Cuisine English
Servings 6 servings
Calories 325 kcal

Equipment

1 Large shallow casserole

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

Ingredients
  

  • 3 Tbsp vegetable oil
  • 100 g shallots
  • 400 g leeks
  • 250 g chestnut mushrooms
  • 2 garlic cloves grated
  • 2 tsp herbes de Provence
  • 2 tsp vegetable stock powder
  • 250 ml cream of choice
  • 400 g can butter beans rinsed and drained
  • 75 g grated cheese of choice (cheddar or similar)
  • 6-8 sheets filo pastry
  • vegetable oil spray
  • 1 Tbsp nigella seeds

Instructions
 

  • Prepare the vegetables: Slice the shallots finely. Cut the leeks into 1/2cm (1/4 inch) slices. Chop the mushrooms.
  • Heat some vegetable oil in a large shallow casserole dish suitable for hob and oven. Fry the shallots over medium-high heat until soft, about 5 minutes.
    3 Tbsp vegetable oil, 100 g shallots
  • Add the leeks, mushrooms, garlic and herbes de Provence to the pan and cover the pan with a lid. Stirring often, cook the vegetables over medium heat until soft, about 12-15 minutes.
    400 g leeks, 250 g chestnut mushrooms, 2 garlic cloves, 2 tsp herbes de Provence
  • When the vegetables are cooked, stir in the stock powder and cream.
    2 tsp vegetable stock powder, 250 ml cream of choice
  • Stir in the butter beans and cheese. Season to taste with salt and pepper.
    400 g can butter beans, 75 g grated cheese of choice
  • Preheat the oven 200C/fan 180C/gas 6.
  • Remove the pan from the heat.
  • Scrunch up each filo pastry sheet loosely and arrange on top of the vegetables.
    6-8 sheets filo pastry
  • Spray some vegetable oil on top of the pie and scatter nigella seeds all over.
    vegetable oil spray, 1 Tbsp nigella seeds
  • Bake in the oven for 18 to 20 minutes, until the filo pastry is crisp and golden.
  • Serve straight away.

Nutrition

Serving: 1servingCalories: 325kcalCarbohydrates: 36gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 47mgSodium: 521mgPotassium: 579mgFiber: 6gSugar: 6gVitamin A: 1741IUVitamin C: 10mgCalcium: 119mgIron: 4mg

Find this recipe online:

Leek and Mushroom Pie

https://theflexitarian.co.uk/recipe-items/leek-and-mushroom-pie-with-filo-pastry/