All Recipes

Creamy Mushroom, Leek and Aubergine Pot Pie

Freezable
5
£1.40 Per Portion
1HR 10M

Ingredients

  • 500g chestnut mushrooms (£0.80x2)=(£1.60)
  • Bunch of fresh thyme (£0.50)
  • 2 aubergines (£1.40)
  • 1 large leek (£0.38)
  • 2 tbsp butter (£1.49/4)=(£0.37)
  • 2 handfuls peas (£0.61/4)=(£0.15)
  • 4 cloves of garlic (£0.39)
  • 200ml cream (£0.80)
  • 1 egg (£0.75/6)=(£0.13)
  • Premade puff pastry (£1.30)

Cupboard Essentials

  • 1 tbsp olive oil
  • 600ml vegetable stock
  • 1 tbsp soy sauce
  • Salt & Pepper
  • 1.5 tbsp cornstarch

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Sorry you have to be a member to view this

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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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  • Access all your favourite recipes & step by step videos in your personal dashboard
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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method

Preheat oven to 170°C

* Roll the pastry out so that it covers your skillet with a few inches to spare. Set aside in the fridge.

1. Fry the mushrooms in batches in the large oven-safe skillet that you will be using for the pie and fry on a high heat with a tbsp of olive oil. By frying on a high heat, without stirring frequently, the mushrooms will brown & therefore provide a much better flavour. At this point add some salt to the cubed aubergines to draw out the excess moisture.

2. Set the mushrooms aside and reduce the heat to low in your skillet. Add the butter & leeks to sweat for around 8 minutes on a low heat until they are glossy & soft.

3. Then add the fresh thyme and aubergines (squeezed with a clean tea-towel of their excess liquids) into the pan and continue to fry for around 8 minutes, adding the garlic for the final minute to fry. The browned mushrooms can be thrown back in the pan at this stage. * I accidentally added the garlic before the aubergines in this video – pls ignore and do the order stated in the text.

4. Next, add the stock and soy sauce and bring up to a low simmer for another 5 minutes. Then, add the cornstarch paste (cornstarch + a few tbsp of water combined) to the pot and stir until the sauce thickens. At this point, kill the heat, leave to cool a little and stir the cream into the pot. If the liquid is still boiling/really hot, the cream will split so be wary of this. Season with lots of black pepper and additional salt to taste.

5. Lightly dust your rolling pin with flour and gently roll the chilled pastry onto it. Then, spread the pastry over the pan and trim the edges leaving 1 inch around the circumference of the pan. Tuck the excess pastry under and crimp the edges with a fork (or fold artistically if you’ve got pastry skills). Lightly coat with egg wash & pop in the oven for 20-25M, or until golden brown.

Step By Step

1

Preheat oven to 170°C

* Roll the pastry out so that it covers your skillet with a few inches to spare. Set aside in the fridge.

Fry the mushrooms in batches in the large oven-safe skillet that you will be using for the pie and fry on a high heat with a tbsp of olive oil. By frying on a high heat, without stirring frequently, the mushrooms will brown & therefore provide a much better flavour. At this point add some salt to the cubed aubergines to draw out the excess moisture.

Step By Step Video Instructions For Members.

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