I’ve created this pie with ready-to-roll pastry to make it as easy and non-time-consuming as possible. You can, of course, make your own pastry if you prefer, but the idea behind this is to keep it simple.

Chestnut mushrooms are easily accessible and a perfect size for a chunky pie, when cut either in half or quarter. The same with new potatoes, just halve or quarter them before cooking to get the right size. I’ve also kept the ingredients to a minimum to make it fuss-free, making this a pie you can throw together and be eating before you know it.

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If you want to make this gluten-free, just switch to your favourite gluten-free pastries and change the flour to a gluten-free brand.

Prep time: 15 minutes. Cooking time: just under an hour.

Serves 6-8

Can be made gluten-free

Ingredients:

A knob of vegan butter for greasing

1 block of ready-made shortcrust pastry

Flour for dusting

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For the Pie Filling:

500g new potatoes, cut in half

3 tbsp olive oil

600g chestnut mushrooms, cut in half

1 large leek, sliced

1 vegan stock cube

2 tbsp fresh chopped thyme

A good dash of black pepper

4 tbsp nutritional yeast

2 tbsp plain flour

400ml vegan cream

Salt to taste

1 block ready-made puff pastry

To Top:

A little vegan milk for brushing

A sprinkle of sea salt

A sprinkle of dried oregano

A sprinkle of ground paprika

Method:

Preheat the oven to gas 6/200C/400F and grease a large pie dish with the vegan butter.

Bring a pan of water to the boil to cook the new potatoes.

While the water is coming to the boil, dust your work surface with some of the flour and roll out the short crust pastry to allow it to fill the bottom of the pie dish, as well as up the sides. Line this with greaseproof paper and then fill with dried rice or baking beans. Bake the pastry base in the middle of the oven for 15-20 minutes, until just cooked.

While the pastry is cooking, boil the new potatoes for about 8-12 minutes, until tender but not falling apart. Drain them when they are ready and set them aside.

To make the filling, heat the oil in a large frying pan or wok and fry the mushrooms, on a high heat , for about 10 minutes, until browned all over. Add the sliced leek and cook for 5 minutes more, then stir in the stock cube, thyme and black pepper.

Now add the cooked new potatoes to the mix and cook them for another 3-4 minutes. Stir in the nutritional yeast and the flour, until fully mixed, and pour in the vegan cream.

Bring to a gentle simmer and continue simmering for 4-5 minutes, stirring often, until you have a thick sauce. Now turn off the heat and adjust the seasoning if desired.

Allow the filling to cool a little, then pour it into the cooked pastry base and set aside.

Roll out the puff pastry, on a floured surface, to the size of your pie dish and then place it on top of the pie filling. Press down the edges to seal them, then pierce the pastry a little with a sharp knife and lightly score diagonal lines into it.

Brush with the milk and sprinkle the salt, oregano and paprika on top. Bake in the middle of the oven for 35-40 minutes, until risen and browned.