Hearty Plant-Based Mince & Mushroom Filo Pie
with Leek & Potato
Follow the scent of baked filo pastry to the dinner table. Cut a slice for yourself to enjoy the hidden veggies like potato, celery, leek and an array of meaty mushrooms cooked in a creamy herby sauce. Go on, we know you want another serve, we sure do!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Celery
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 sachet
Garlic & Herb Seasoning
1
Leek
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Potato
1 packet
Sliced Mushrooms
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. • When the potato has 10 minutes remaining, thinly slice leek, celery and button mushrooms. Little cooks: Help toss the potato chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, leek, celery and mushrooms, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning and the plain flour and cook until fragrant, 1 minute. • Add the milk and cook, stirring, until reduced, 2 minutes. Season with salt and pepper to taste.
• Pour creamy filling over potato in the baking dish. • In a small microwave-safe bowl, add the butter, then microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of pie filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes. Little cooks: Take the lead and help scrunch the filo pastry.
• Divide plant-based mince and mushroom filo pie between plates to serve. Enjoy!
