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Veggie Pot Pie

Creamy Veggie Pot Pie With Mushrooms and Leeks

Keri Bevan
Learn how to make the ultimate classic comfort food - pot pie. This vegan version is packed full of nutty barley, savoury mushrooms and sweet leeks. It's all topped off with a flaky puff pastry lid.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course dinner, Main Course
Cuisine American, Mediterranean
Servings 4 servings
Calories 518 kcal

Ingredients
 
 

  • ½ cup pot barley (or unhulled barley) *see notes
  • 1½ cups water
  • 1 tbsp olive oil
  • 5 cups mushrooms
  • 1 leek topped and tailed, white and light green parts sliced.
  • 2 sprigs of thyme sprigs of thyme leaves stripped from stem and finely chopped
  • 3 cloves garlic finely minced
  • ¼ teaspoon sea salt
  • 1 cup single soy 1 tablespoon reserved for glaze
  • 2 tablespoon whole grain mustard
  • 2 cups vegetable broth
  • 2 tablespoons flour *all purpose or gluten free
  • 1 sheet puff pastry

Instructions
 

  • Combine the pot barley and water in a small pan and bring to a boil. Cover and simmer for 45 minutes, or until all the water is absorbed.
  • Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Grease a 26 cm oval casserole pan with olive oil and set aside. You could also use an 8x10 inch casserole pan.
  • Clean the leeks, top and tail and chop into thin rounds. Chop the mushrooms roughly, strip the thyme leaves from the stems and mince the garlic.
  • Heat oil in a large skillet over medium heat. Add the mushrooms and saute for 3-4 minutes.
  • Add the leek, thyme leaves and garlic and season with salt and pepper. Continue cooking over low heat for a further 3 minutes.
  • While the mushroom and leeks are cooking mix the flour with the vegetable stock and set aside 1 tablespoon of the single soya in a small dish.
  • Add the single soya, mustard and vegetable stock (with flour) and simmer until the mixture starts to thicken a bit, about 5-6 minutes.
  • Stir in the barley, and pour everything into the prepared pan.
  • Unroll one sheet of puff pastry on the top of the pan, and roughly crimp any bits that are hanging over the edges. Brush the reserved single soya over the top of the pie and bake for 20-25 minutes, or until the crust is puffed a golden. Enjoy!!

Notes

  1. Pot barley is different from pearl barley. Pot barley has only the outermost husk removed.  Pearl barley is more refined, being both husked and polished. 

Nutrition

Calories: 518kcalCarbohydrates: 47gProtein: 10gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 916mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 660IUVitamin C: 7mgCalcium: 42mgIron: 3mg
Keyword easy vegan dinner recipe
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