Mulvarra House | Workshop and Retreat Centre St Mullins

Leek and greens pie

Ingredients

Filling

  • 2 leeks, washed and sliced
  • 1 bunch of asparagus, woody ends snapped off, tips left whole and stalks chopped
  • 150 gr of frozen peas
  • 1 tbsp of flour (wholemeal or plain)
  • 300 ml vegetable stock
  • zest of ½ a lemon
  • salt and pepper

Topping

  • 2 handfuls oats
  • 1 handful pumpkin seeds
  • zest of ½ a lemon
  • pinch of salt
  • 1 tbsp olive oil

METHOD

Another recipe that I have to thank Anna Jones for. It originally is a pie with a crusty pastry base. However, we don’t always have time for that and it works perfectly well without the pastry (but do try it when you have a chance).

Served this with some mashed potatoes (or a mix of potatoes and parsnips, as we’ve done) and a green salad if you like.

Serves 3-4
Vegetarian and vegan

  • Heat a splash of oil (I use vegetable or sunflower oil) in a frying pan and add the leeks.
  • Cook slowly on a low heat for about 15 minutes, stirring regularly. You want them soft, not burnt.
  • Add the asparagus and peas and cook for another 5 minutes or so.
  • Preheat the oven to 210℃.
  • Add the flour to your greens and stir it around for a minute, then add the stock and simmer until you have a thick gravy.
  • Remove the gravy from the heat, stir in the lemon zest, season with salt and pepper and put it aside while you make the topping.
  • Put all the topping ingredients into a food processor and blitz to a crumb-like consistency.
  • Pile your vegetable filling into a oven dish and scatter over the oaty topping.
  • Bake for about 20 minutes in the oven. Enjoy with some mashed potatoes!

Ingredients

Filling

  • 2 leeks, washed and sliced
  • 1 bunch of asparagus, woody ends snapped off, tips left whole and stalks chopped
  • 150 gr of frozen peas
  • 1 tbsp of flour (wholemeal or plain)
  • 300 ml vegetable stock
  • zest of ½ a lemon
  • salt and pepper

Topping

  • 2 handfuls oats
  • 1 handful pumpkin seeds
  • zest of ½ a lemon
  • pinch of salt
  • 1 tbsp olive oil
  •  

METHOD

Another recipe that I have to thank Anna Jones for. It originally is a pie with a crusty pastry base. However, we don’t always have time for that and it works perfectly well without the pastry (but do try it when you have a chance).

Served this with some mashed potatoes (or a mix of potatoes and parsnips, as we’ve done) and a green salad if you like.

Serves 3-4
Vegetarian and vegan

  • Heat a splash of oil (I use vegetable or sunflower oil) in a frying pan and add the leeks.
  • Cook slowly on a low heat for about 15 minutes, stirring regularly. You want them soft, not burnt.
  • Add the asparagus and peas and cook for another 5 minutes or so.
  • Preheat the oven to 210℃.
  • Add the flour to your greens and stir it around for a minute, then add the stock and simmer until you have a thick gravy.
  • Remove the gravy from the heat, stir in the lemon zest, season with salt and pepper and put it aside while you make the topping.
  • Put all the topping ingredients into a food processor and blitz to a crumb-like consistency.
  • Pile your vegetable filling into a oven dish and scatter over the oaty topping.
  • Bake for about 20 minutes in the oven. Enjoy with some mashed potatoes!