Vegan and Vegetarian, Vegetable Stock Recipes

Mushroom & Leek Pie

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Just like your Aussie meat pie, only better! You can make this dairy-free AND gluten-free!


  • drizzle olive oil
  • 2 leeks
  • 850g of sliced mushrooms
  • 1/2 tablespoon fresh thyme leaves
  • 1 heaped teaspoon of Urban Forager Veg Stock Concentrate
  • salt & pepper to taste
  • 1 tablespoon butter (you can use dairy-free)
  • 2 tablespoons plain flour (you can use gluten-free)
  • 400mls milk of choice
  • sprinkle of nutmeg
  • around 2 pieces of Premade short crust pasty (you can use gluten-free)


  1. Thaw your pastry on the bench if using frozen. Slice your leeks, and mushrooms.
  2. Drizzle your olive oil in a large pot & cook leeks down stirring with the lid on until brown & soft.
  3. Add your mushrooms, thyme & concentrate, & season with salt & pepper. Cook until soft.
  4. In another pot, melt your butter & whisk through your flour. Slowly add the milk, whisking until combined. Sprinkle with nutmeg, and season with salt & pepper.
  5. Add this to the mushrooms & stir well.
  6. Prep your pasty into a baking dish, you can be as rustic as you like! Scoop in the filing & top with another sheet of pastry.
  7. Cook for around 20-30 minutes in a preheated 180c oven, or until brown. Serve it up & enjoy!

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