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23 Jan, 2023

Mushroom Pot Pie


Serves 4


  • 40g baby spinach
  • 1 white onion
  • 1 garlic clove
  • 1 large carrot
  • 25g gluten free plain flour
  • 320ml oat milk
  • 6g salt
  • 1 bay leaves
  • 1 tsp thyme
  • 160g button mushrooms
  • 240g swede
  • 1 tsp tarragon
  • 400g sweet potatoes
  • 40ml rapeseed oil
  • 12g garlic powder


  1. Preheat the oven to 200 degrees fan.
  2. Dice the onion, garlic and carrot, sauté in a small pan with 1 tbsp rapeseed oil for 5 mins or until soft. Add the flour and cook out for a further 2 mins.
  3. Gradually add the milk stirring all the time to prevent lumps. Add the bay leaf and cook out until the sauce begins to thicken. Once cooked, add the chopped tarragon.
  4. Cut the swede (no need to peel) into 1 inch chunks. Toss swede, mushrooms and chopped thyme together with 1 tbsp of oil and 1/4 tsp of salt. Roast in the oven for 15 mins.
  5. Grate the sweet potato and mix with the garlic powder and oil.
  6. Place the roasted vegetables in an oven proof dish, pour over the sauce and evenly top with the sweet potato mix. Add to the preheated oven for 15 mins.
  7. Enjoy with stemmed green vegetables or on a bed of spinach.