Ingredients

For the filling:

  • 1 large leek, washed and thickly sliced into rings
  • 1 white onion, thinly sliced
  • 2 garlic cloves, crushed or finely chopped
  • 2 tbsp cornflour
  • 125ml white wine
  • 400ml hot vegetable stock
  • 400g mixed mushrooms (chestnut, porcini, oyster), sliced
  • 1tsp dried sage
  • 400g tin borlotti beans, drained
  • 2 tbsp vegan cream cheese
  • 100ml oat or soya cream
  • 1 tbsp Henderson's relish

For the herbed crust:

  • 2 large white potatoes, sliced thinly and par boiled for 4 minutes
  • 50g panko breadcrumbs
  • 2 tbsp chopped nuts
  • 1 tsp oregano

      Method

      1. Preheat oven to 180°C/350°F/gas mark 4.
      2. In a large pan, slowly sauté the leek, onion and garlic until translucent. Add the cornflour, stirring to make sure the mixture does not stick or burn.
      3. Once coated, add white wine and vegetable stock and cook for 10 minutes.
      4. Add mixed mushrooms, sage and borlotti beans. Cook for a further 5 minutes then add cream cheese and cream. Cook for another 5–10 minutes until mixture begins to thicken.
      5. Add Henderson’s relish to taste.
      6. Place mixture into greased dish. Layer potatoes on top, then sprinkle breadcrumbs, nuts and oregano on the top.
      7. Place in the middle of the preheated oven and bake until potatoes are browned.

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      Recipe details

      Serves: 4–6

      Prep time: 0 hr

      00 mins

      Cook time: 0 hr

      00 mins

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