These vegan pies, inspired by food blog The First Mess, are simply delicious. A spicy filling of wild mushrooms, leeks, Gran Luchito smoked chipotle and red wine topped with crispy slices of sweet potato make these the ultimate meat-free pies that you’ll be making over and over again.
If you are looking for vegan recipes be sure to check out our vegan tacos, our vegan pulled pork and our vegan chilli con carne.
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Prep time
30 mins
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Cook time
30 mins
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Total time
1 hour
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Ideal for
Dinner -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 53 fat 2.4g saturates 0.4g carbs 5.3g sugars 1.7g fibre 1.6g protein 1.4g salt 0.54g
Found in the
Mexican Section
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Gran Luchito Chipotle Paste
- 2 Shallots
- 1 Leek (roughly chopped)
- Handful fresh thyme leaves (chopped)
- 2 cloves of garlic (finely chopped)
- 1 tablespoon Tomato puree
- 800g / 1.8 lb Mixed mushrooms (we used 200g / 7oz Wild & 600g / 1.3 lb Large Flat; chopped roughly)
- 3 tablespoons Plain flour
- 150ml / 5 fl. oz Red wine
- 150ml / 5 fl. oz Vegetable stock
- 1 tablespoon Soy sauce
- 100g / 3 1/2 oz Olives (we used kalamata)
- Handful fresh parsley
- 2 Sweet potatoes
- Salt and pepper
How to make it
- Pre-heat oven to 180C / 350F
- Heat olive oil in a large pan over a medium heat. Add roughly diced shallots and leeks along with most of the thyme (hold some back for garnish)
- Once softened (after about 10 mins), add the garlic and Gran Luchito Chipotle Paste mix and cook for 5 mins.
- Add roughly chopped mushrooms and a healthy pinch of salt & black pepper. Cook for 10mins.
- Add the flour and stir in. Cook for a couple of minutes before adding the stock and red wine. Bring to a boil and then simmer for about 5 minutes. Remove from heat.
- Add the olives, soy sauce and roughly chopped parsley.
- Mix well and portion out into ramekins (alternatively, you could do one big pie).
- Wash sweet potatoes and slice thinly (use a mandolin, but watch those fingers!).
- Lay them on the filling and top with a little olive oil, salt, pepper and the remaining thyme (see images).
- Bake in the oven for about 30 mins, or until the sweet potato slices have turned golden and crispy.
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