Noemi's Leek and Mushroom pie

• 5 medium to large potatoes 

• 2 tablespoons of butter (or dairy free spread)

• 2 tablespoons of milk (dairy or plant based milk)

• 2 leeks

• 5 flat mushrooms

• 1 brown onion

• 1/2 fennel

• 1 lemon

• 4 tablespoon of olive oil

• 2 tablespoons of garlic

• Salt and pepper to taste

• 1 can of coconut cream

• Sprinkle of cheese (or nutritional yeast)

• Bread crumbs (or gluten free bread crumbs)

• Sprig of rosemary

Chop up potatoes and bring to boil. While they are cooking finely dice the onion and fennel then add to a large hot pan. Add olive oil, salt and pepper and garlic.

Then add the mushrooms and leeks. Add juice of one lemon to the mix and finally the coconut cream.

Give it a taste to see if it needs more salt, as leeks can absorb a lot of the flavour. Once the potatoes are cooked/soft add the butter and milk and combine till creamy. In a large dish lay down the leek mixture and spread the potato on top.

Add a sprinkle of cheese or nutritional yeast and bread crumbs, with a sprig of rosemary to finish.

Bake for 20-30 minutes or until golden and bubbling! Enjoy!