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Chipotle Vegan Pie

These vegan pies, inspired by food blog The First Mess, are simply delicious. A spicy filling of wild mushrooms, leeks, smoked chipotle and red wine topped with crispy slices of sweet potato make these the ultimate meat-free pies that you’ll be making over and over again.

Check out our other delicious vegan recipes & ideas.

  • Prep time

    30 mins

  • Cook time

    30 mins

  • Total time

    1 hour

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    4-6

How to make it

  1. Pre-heat oven to 180C.
  2. Heat olive oil in a large pan over a medium heat. Add roughly diced shallots and leeks along with most of the thyme (hold some back for garnish)
  3. Once softened (after about 10 mins), add the garlic, Gran Luchito Chipotle Paste
  4. Heat olive oil in a large pan over a medium heat. Add roughly diced shallots and leeks along with most of the thyme (hold some back for garnish)
  5. Once softened (after about 10 mins), add the garlic, Gran Luchito Chipotle Paste and tomato puree. Mix and cook for 5 mins.
  6. Add roughly chopped mushrooms and a healthy pinch of salt & black pepper. Cook for 10mins.
  7. Add the flour and stir in. Cook for a couple of minutes before adding the stock and red wine. Bring to a boil and then simmer for about 5 minutes. Remove from heat.
  8. Add the olives, soy sauce and roughly chopped parsley.
  9. Mix well and portion out into ramekins (alternatively you could do one big pie).
  10. Wash sweet potatoes and slice thinly (use a mandolin, but watch those fingers!).
  11. Lay them on the filling and top with a little olive oil, salt, pepper and the remaining thyme (see images).
  12. Bake in oven for about 30 mins, or until the sweet potato slices have turned golden and crispy.

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