I love a good pie. There’s just something about a good pie that brings out a sound of content from anyone’s mouth (that was a weird sentence). When I discovered I had a sad looking leek sitting in the fridge needing to be used. and an excess of forgotten, but not as sad looking mushrooms accumulating in the fridge, I thought I could make a soup. But D, much to my annoyance, doesn’t like soup (I save them for his late work nights). A pie is pretty much thick soup in an encasing crust so I figured that was close enough.
I didn’t want to use anymore flour because we were running low so thought a little outside the box and decided to use thinly sliced potatoes in its place.
I sneakily made a leek, mushroom and potato deconstructed soup. Deconstruction of foods is really big at the moment right? So I’m pretty much on trend with everything food today.
It turned out so yummy and rich and very pretty to look at.
- 4-6 potatoes
- 1 leek
- 1 cup diced mushrooms
- 2 tablespoons rice flour
- 3 tablespoons nutritional yeast (optional)
- salt to taste
- water or vegetable stock
- olive oil
- Sautee leek and mushrooms in olive oil until leeks are slightly transparent
- Add rice flour and combine briefly
- Cover with water or stock and cook until very thick.
- Add the optional nutritional yeast and stir in. I find that this adds an extra level of richness!
- Meanwhile, slice the potatoes in 1 cm thickness
- Layer potatoes to form a ‘pie crust’. Brush with olive oil and season with salt. Repeat for a thicker base.
- Bake for 20-30 minutes in a preheated 180 degree oven
- Spoon filling into pie and layer remaining potato slices on top.
- Brush with olive oil and sprinkle with salt.
- Bake again for 20-30 minutes or until the top potatoes are cooked.
- Let cool slightly and serve.