This borlotti bean pie has a creamy mushroom, leek, and bean filling made with vegan cream cheese and plenty of seasonings. It's also topped with a gorgeous potato lid made by thinly slicing potatoes and coating with a herbed breadcrumb crust.
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
- 125 ml vegan dry white wine
- 400 ml hot vegetable stock
- 400 g mixed mushrooms chestnut, porcini, oyster, sliced
- 1 tsp dried sage
- 400 g tin borlotti beans drained
- 2 tbsp vegan cream cheese
- 100 ml oat/soya cream
- 1 tbsp Henderson’s relish
For the herbed crust
- 2 large white potatoes sliced thinly and par boiled for 4 minutes
- 50 g panko breadcrumbs
- 2 tbsp chopped nuts
- 1 tsp oregano
Instructions
- Preheat oven to 180°C/350°F/gas mark 4.
- 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.
- Once coated, add white wine and vegetable stock and cook for 10 minutes.
- 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 mixtures begins to thicken.
- Add Worcestershire sauce to taste.
- Place mixture into greased dish. Layer potatoes on top, then sprinkle breadcrumbs, nuts and oregano on top.
- Place in the middle of the preheated oven and bake until potatoes are browned.