Kale and mushroom pie

Kale and mushroom pie
  • Serves: 4
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

This warming dish, packed with chunky vegetables, is just right for chilly evenings.


  • 1 leek, finely chopped
  • 1 large carrot, diced
  • 400g chestnut, button or portobello mushrooms, sliced
  • 400g can chopped tomatoes
  • 1 vegetable stock pot
  • 150g kale, shredded
  • 800g potatoes, peeled and cut into chunks
  • 1 egg, beaten


  1. Preheat your oven to 200°C/fan 180°C/gas 6. Place the leek, carrot, mushrooms, tomatoes and stock pot into a saucepan and place over a high heat. Season to taste, bring to the boil and simmer for 15-20 minutes.
  2. Add the kale and stir until wilted. Meanwhile, boil the potatoes until tender, then drain and mash.
  3. Pour the kale mixture into an ovenproof dish and cover evenly with the mash. Smooth with a fork, brush with beaten egg and bake for 25-30 minutes. Serve hot with extra Speed veg.

Tip: Leave out the egg to make this dish suitable for vegans.

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