Sweet potato and mushroom pie

 

Super soft filling with crispy puff pastry!

This pie is a favourite all year round 

 

 

Ingredients 

 

Filling

6 large peeled white potatoes and cut into quarters

1 small peeled sweet potatoes and cut into quarters

2 cups of thinly sliced white mushrooms 

1 green onion sliced thin 

1/4 cup of nutritional yeast 

1/2 cup of vegan butter 

1/2  teaspoon of salt

1/4 teaspoon turmeric 

1 teaspoon paprika 

Shell 

2 sheets of vegan puff pastry joined together at the ends

1 x pie tin 24 cm 

 

 

Method

  1. Start by placing a large saucepan on high heat and bring to boil
  2. Add all potatoes and cook for around 30 minutes or until tender to mash. 
  3. once boiled, drain off water and add your vegan butter, salt, turmeric, paprika and nutritional yeast to the potatoes 
  4. Then mash well until smooth and creamy
  5. Now add your green onion and mushroom and stir through well
  6. Place your puff pastry into pie shell and cut off excess from edges trim and adjust to fit shell
  7. Now fill with your potatoes mix and bake at 180 degrees for 40 mins or until golden brown 

 

Once cooked remove from oven and serve warm or cold 

Enjoy  

 

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