5-A-Day Veggie Pie

Recipe:

Creamy butternut SQUASH,
leek + MUSHROOM PIE with
CAULIFLOWER MASH

PLANT-BASED | GLUTEN FREE

Total time: 1hr
Serves: 4

Craving something hearty and comforting? This pie is the answer. It’s the perfect antidote to a rainy evening, whilst serving up 7 different plant ingredients. The perfect combo of comfort food and nourishing ingredients.

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INGREDIENTS

• 1 butternut squash

• 2 red onions

• 1 cup peas

• 1 large leek

• 1 punnet chestnut mushrooms

• ½ bunch chives or other herb

• 150ml of dairy free cream (we use oatly)

• 2 tsp salt for the pie mix + 1 tsp for the mash

• 1 large cauliflower

• 3 heaped tbsp dairy-free cream cheese (we use nush)

METHOD

1. Peel and cut the squash into cubes, then peel and cut the onion into large wedges. Add both to an oiled baking tray, sprinkle with salt and roast in the oven for 40mins on 180ºC

2. Remove leaves from cauliflower and cut into florets. Add to a pan of boiling water and boil until soft

3. Top and tail the leek, then cut it into thin slices. Add it to a pan over a low heat and sauté until soft (typically about 10mins).

3. Cut the mushrooms into four’s, add them to the leeks and sauté until cooked.

4. Thinly slice the chives then mix all ingredients together in a pie dish: squash, onion, leek, mushrooms, frozen peas, chives and salt. Pour over the cream and mix until combined

5. Strain the cooked cauliflower then add it to a food processor or blender* with the cream cheese and 1tsp salt. Blend until smooth.

5. Add the cauliflower mash and spread until it evenly coats the veg mixture. Drizzle with oil and bake in the oven for 40 mins, until golden.

*A note on the mash: we’ve tried mashing the cauliflower with a fork and it’s really not that good. To get delicious, ‘can’t believe it’s cauliflower’ mash, a blender or food processer is essential.