portobello and wild mushroom and ale pie

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An example of how good wholesome vegan comfort food can be. Combining seasonal mushrooms with freshly harvested celery, carrots and leeks, this gorgeous pie is rich in flavour and deeply satisfying.

Ingredients

2 onions, chopped
2 cloves garlic, finely chopped
250 g organic Portobello mushrooms, sliced
20 g dried porcini mushrooms
1 large carrot, sliced
1 stick celery, sliced
1 leek, sliced
400 ml can organic chopped tomatoes
200 ml good quality ale, or vegetable stock
1 tsp grain mustard
1 tsp dried thyme
½ tsp smoked paprika
1 tsp soy sauce
2 tbsp fresh parsley, chopped
½ tsp sea salt
1 tbsp extra virgin olive oil

For the Topping:
600 g organic potatoes, peeled and cut into large chunks
15 g fresh chives, finely chopped
75 ml extra virgin olive oil
½ tsp sea salt

Instructions

View the full recipe at The Circus Gardener’s Kitchen →