LEEK AND MUSHROOM PIE WITH GRAVY

Ingredients

• 5 tbsp olive oil
• 250g Mushrooms
• 1 red onion, sliced
• 1 leek, sliced
• 10g Rosemary needles, chopped
• 10g Sage, chopped
• 200g Parsnips, 2-3cm dice
• 180g Cooked Chestnuts
• 60g Walnuts, crumbled
• 100g Spring greens, finely shredded
• 1 shallot, finely diced
• 1 clove garlic, grated
• 100g mushrooms, diced
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp corn flour
• 250mls veg stock
• 4 Filo pastry sheets
• 50mls milk (or PB alternative)

Method

For the pie:

1. Saute the mushrooms in olive oil for 3-4 minutes until golden, remove and set aside to cool
2. Add the red onions and leek, cook for 2-3 minutes, then add the, rosemary, sage and parsnips and cover with a lid cook for another 7-8 minutes, until the root veg is softened
3. Add back the mushrooms with cooked chestnuts and crumble in the walnuts stirring as you do
4. Add the spring greens for another 2 minutes and then pile into a large round baking dish

Gravy:

1. Meanwhile to make the gravy saute the shallot for 5 minutes in a pan with oil
2. Add the diced mushrooms, garlic, soy and Worcestershire sauce and cook for another 3-4 minutes
3. Add the corn flour, stock, milk and simmer for 5 minutes
4. Pour into a blender and process into a smooth gravy
5. Add the pie Ingredients to a large pie dish with a splash of gravy to loosen the mixture
6. Scrunch up some filo on the top and brush with oil
7. Bake for 10-15 minutes until the filo is cooked
8. Serve with the mushroom gravy