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Holiday Pie Vegan

Vegan Holiday Pie

Rebecca Coleman
This savoury vegan pie makes a showstopping Christmas or Thanksgiving dinner.
Course Main Course
Cuisine American
Servings 6


  • 1 sheet frozen vegan puff pastry

For the "meat" base

  • 2 tbsp olive oil
  • 1 cup chopped crimini mushrooms
  • 1 cup canned lentils (puy)
  • 2 tsp smoked paprika
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh sage
  • 2 tbsp tomato paste
  • 1/4 cup hot water
  • 1/2 cup walnut pieces
  • salt and pepper to taste

For the mashed layer

  • 3 potatoes or sweet potatoes, or a mix of both
  • 2 tbps vegan butter
  • 2 tbsp vegan milk substitute choose a neutral one without flavour. I like oat.
  • salt and pepper to taste

For the spinach layer

  • 1 package frozen spinach thawed and drained
  • 3 cloves garlic, chopped
  • 2 tbsp vegan butter
  • 1 tbsp flour
  • 1/2 cup vegan milk
  • 1/2 tsp nutmeg
  • salt and pepper to taste


  • Remove the puff pastry from the freezer and allow to thaw so that you can work with it.

Make the base "meat" layer

  • Slice the leek in half, all the way down, and fan it out under a running tap to get out any grit. Slice the white parts only into half-moons, discarding the green parts.
  • In a large frying pan over medium heat, heat a tablespoon of oil. Add the leeks to it, season them, and sautee for about 5 minutes.
  • Add the mushrooms, stir well to coat and cook down for another 5-10 minutes.
  • Add the lentils, then the spices, and stir well to combine.
  • Now add the tomato paste and the water, and allow to simmer until the mixture has thickened and the water has evaporated, about 10 minutes.
  • Remove from heat and place in the bowl of a food processor. Add the nuts and pulse to combine, until it resembles a grainy sausage texture. Taste and add seasoning. Set aside to cool.

To make the mash layer

  • Fill a large pot with water and season generously with salt.
  • Peel and chop the yams/potatoes into 1-2" dice and place in the water.
  • Turn the heat on high and bring up to the boil.
  • Once boiling, turn down the heat to a medium simmer until the potatoes are fork-tender.
  • Drain. Place the vegan butter and the vegan milk in the pot over low heat, and allow to melt. Add the potatoes back in and then mash everything together.
  • Set aside to cool.

To make the creamed spinach layer

  • In a large saucepan over medium heat, melt the vegan butter. Add the garlic and stir till fragrant.
  • Add the flour and stir well and cook it out for a couple of minutes.
  • Now add the milk and allow it to form a sauce.
  • Add the spinach and allow it to get all coated with the sauce and to heat up.
  • Finally, add the nutmeg and also taste and season with salt and pepper.
  • Set aside to cool.

To assemble:

  • Lay out your puff pastry on the work surface. Using a cake tin, trace a circle on the puff pastry, about 8" in diameter, and cut the circle out with a sharp paring knife.
  • Pile the bottom "meat" layer onto the circle, and pat it into an even layer. Layer on the potato layer and do the same. Finally, repeat with the last, spinach layer.
  • Take the remaining puff pastry and drape it over the the layers, and pinch it together with the bottom layer of puff pastry to seal. Trim the excess. You can cut out some pretty shapes with the remnants if you like. Brush the whole thing with olive oil.
  • Bake in a preheated 375 degree oven for about 40 minutes, until the pastry is golden. Remove from oven and serve. Cut into slices and serve with warmed gravy on the side.
Keyword Christmas, Holiday, Thanksgiving, vegan