Add the leeks, celery and wine to a large saute pan. Cook on high heat until the wine is boiling. Turn the heat down, and continue cooking until the leeks have softened, and the wine has mostly evaporated.
Then add the mushrooms and continue cooking for another five minutes. Meanwhile add the sauce ingredients, except for the besan and milk.
Measure the besan into a cup, and add approx 2 tablespoons of water. Stir until the flour is mixed into the water with no lumps remaining. Then add the milk to the cup and stir until well combined. Doing this in two steps makes it easier to remove any lumps.
Add the besan mix to the pan, and stir until well combined with the vegetables. Continue cooking on low/medium heat, stirring regularly, until the sauce has thickened and the leeks are thoroughly cooked. Add more milk if the sauce becomes too thick. You want it to be thick enough to have some body when the pie is scooped onto the plate for serving.
While the sauce is cooking, make the potato topping using the Potato & Kumara Mash recipe.
Assemble the pie. Add the leek & mushroom mixture to a large oven dish, then top with the potatos. Be very relaxed about placing the potatoes. You want it to have lots of rough edges that will crisp up under the grill.
Place the dish near the top of the oven, and grill until golden. Serve immediately.
This dish can be made ahead and heated when you want to eat it. Assemble the dish, then store in the fridge. To reheat, place into the oven at 180C, and bake until heated through and crispy on top. Allow about an hour. Grill at the end, if you need the potato to brown more.
Ingredients
Directions
Add the leeks, celery and wine to a large saute pan. Cook on high heat until the wine is boiling. Turn the heat down, and continue cooking until the leeks have softened, and the wine has mostly evaporated.
Then add the mushrooms and continue cooking for another five minutes. Meanwhile add the sauce ingredients, except for the besan and milk.
Measure the besan into a cup, and add approx 2 tablespoons of water. Stir until the flour is mixed into the water with no lumps remaining. Then add the milk to the cup and stir until well combined. Doing this in two steps makes it easier to remove any lumps.
Add the besan mix to the pan, and stir until well combined with the vegetables. Continue cooking on low/medium heat, stirring regularly, until the sauce has thickened and the leeks are thoroughly cooked. Add more milk if the sauce becomes too thick. You want it to be thick enough to have some body when the pie is scooped onto the plate for serving.
While the sauce is cooking, make the potato topping using the Potato & Kumara Mash recipe.
Assemble the pie. Add the leek & mushroom mixture to a large oven dish, then top with the potatos. Be very relaxed about placing the potatoes. You want it to have lots of rough edges that will crisp up under the grill.
Place the dish near the top of the oven, and grill until golden. Serve immediately.
This dish can be made ahead and heated when you want to eat it. Assemble the dish, then store in the fridge. To reheat, place into the oven at 180C, and bake until heated through and crispy on top. Allow about an hour. Grill at the end, if you need the potato to brown more.
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