Vegan, Gluten free, Wheat free, Rice free, Soya Free, Refined Sugar Free.
Crohns, Coeliac & Endometriosis Safe.
7 Medium Potatoes
4oz Pure Spread
1 Red Onion
2 Heaped Tsp Pure
2 Heaped Tbls Sorghum Flour
Hazelnut Milk as much as needed
2 Heaped Tsp Natural Yeast
2 Heaped Tsp Bouillon Vegan Stock
2 Heaped Tsp Dijon Mustard
1 Tsp Horseradish
6 Chestnut Mushrooms
Just to show you how thin.
It would make your life easier if you had a chopper table top but i do not so did it by hand.
Leave your slices on the side for the time being.
Melt 4oz of pure.
Peel and chop your onions and add them to the pure.
Cook the Onions until they are soft.
Transfer the butter and onions to a big bowl.
Add your potatoes to the hot buttery onions and mix it all together so the potatoes are covered in the liquid.
Melt 2 Heaped Tbls of Pure.
Add the Sorghum flour and let the pure soak up into the flour let it become a into a thick batter.
Add the milk little by little until you have a thick sauce.
Now add your bouillon stock, 1 Tsp dijon mustard, horseradish and natural yeast.
Mix it all together until disolved.
Take it off the heat.
remember you need to keep about 2 heaped Tbls of this thick sauce for later after you layer your pie.
Start layering your potatoes into your baking dish or metal cooking dish.
After every other layer add a little covering of the thick sauce you made earlier.
When you have finished layering pour the onions onto the top of your pie.
Cover with foil and put it in the oven on gas mark 5 for 25 minutes.
After that put it in on gas mark 6 for 40 minutes without the foil.
When you check it this time if it still isnt cooked, then you can cover it again and put it back in for another 20 minutes.
You will know when the potatoes are cooked when you can stick a knife down the middle and it isnt hard to at all the push down.
Next chop your leek and mushrooms.
Take your 2 Tbls of the thick sauce you saved previously and add milk again untill you have a medium thickness sauce.
Add 1 Tsp Dijon Mustard.
Now add your leek and mushrooms.
Stir and let them cook in the sauce until the mushrooms and leeks are cooked through.
Your pie should be golden and soft.
To take the pie out of the dish, scrape down the sides then take a plate pop it over the top and flip it over, Tap the bottom firmly and lift your dish up and you pie should be all together on the plate.
Leave the pie to rest for 10 minutes whilst you prepare the salad or something your putting with it.
Next just plate up and cover with the leek and mushroom sauce.
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