Portobello Mushroom and Sweet Potato Pie with Pine Nut Parmesan

SERVES 6–8 | PER SERVING: 465 CALORIES | 10.7G PROTEIN | 73.2G CARBS | 15G FAT

This wholesome pie is filled with the meaty texture of Portobello mushrooms and topped with a crisp sweet potato mash. Perfect for making as a big family meal on a chilly evening.

FOR THE PIE CRUST:

360g spelt flour or gluten-free all-purpose flour

6 tsp gluten-free baking powder

pinch of sea salt

4 tbsp coconut oil, at room temperature, plus extra for greasing

170ml boiling water

FOR THE SWEET POTATO TOPPING:

6 small or medium sweet potatoes, peeled and chopped into chunks

3 tbsp nutritional yeast (optional)

1 tbsp coconut oil

4 tsp smoked paprika

FOR THE MUSHROOM FILLING:

2 tbsp low-sodium tamari or water

1 red onion, finely sliced

1 garlic clove, minced

1 medium carrot, cut into bite-sized slices

200ml low-sodium vegetable stock

125ml red wine

3 tsp dried thyme

pinch of dried chilli flakes

455g Portobello mushrooms, rinsed well and sliced

3 tbsp nutritional yeast (or 2 tbsp gluten-free all-purpose flour)

sea salt and freshly ground black pepper

FOR THE PINE NUT PARMESAN:

2 tbsp pine nuts, lightly toasted

2 tbsp nutritional yeast

sea salt and freshly ground black pepper

1 To make the pie crust, lightly grease a 20cm pie dish with coconut oil. Sift the flour into a large mixing bowl and add the baking powder and salt. Use your fingertips to rub the coconut oil into the flour until it resembles fine breadcrumbs, then add the water and mix together well to form a dough. Use your hands to gently push out the dough and line the pie dish with it. Carefully trim off the excess dough around the edges with a sharp knife. Set the dish aside.

2 To make the mushroom filling, heat up the tamari or water in a large saucepan set over a medium heat and add the onion and garlic. Cook for 3–4 minutes, until the onion starts to soften. Add the carrot and cook for 6–8 minutes, stirring occasionally, until it begins to soften. Add the vegetable stock, wine, dried thyme and chilli flakes and bring to the boil for 2–3 minutes. Reduce the heat, then add the mushrooms, nutritional yeast and seasoning. Cover partly with a lid and allow it to simmer gently for another 10–12 minutes, until cooked through. Stir occasionally to prevent it from burning.

3 While the mushrooms cook, prepare the sweet potato mash. Place the chopped sweet potatoes in a medium pot, cover with water and bring to the boil over a high heat for 2–3 minutes. Reduce the temperature to a medium heat, partly cover with a lid and simmer for 10–12 minutes, until the sweet potatoes can be easily sliced with a knife.

4 Drain the sweet potatoes and place in a blender or food processor. Add the nutritional yeast, if using, coconut oil, smoked paprika and seasoning and blend together until a smooth mash is formed. You may need to use some warm water to help it blend. Alternatively, place the potatoes back into the dry pot and mash thoroughly with a potato masher.

5 To make the pine nut Parmesan, place all the ingredients in a blender or food processor and blitz on a high speed until a crumbly mixture forms. Set aside.

6 Preheat the oven to 190°C.

7 To assemble the pie, pour the mushroom mixture into the pie dish lined with the crust. Top with the sweet potato mash, smoothing it evenly across the top of the mushrooms. Sprinkle the top of the sweet potato with the pine nut Parmesan and bake in the oven for 30–35 minutes, until golden.

8 Allow the pie to cool for 5 minutes before serving hot. Any leftovers can be stored in an airtight container in the fridge for three or four days.