Recipe Leek and Potato Crust Pie (Vegan Mustard Version)

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This is a recipe I have had for 2 decades now, going by the date on the bottom of the scanned image. We love it. It is really easy, simply, warming and filling. It is easily made vegan and with the addition of more mustard to the sauce, a mustard sauce over leeks in a potato pastry is divine!

Obviously with the issues I have with dairy, we have had to veganise the dish, so I will add 2 versions of this recipe (separate threads) one vegan, and 1 vegetarian. Most of the weights are roughish weights - you don't need to be precise with this recipe!

Ingredients
4 tbsp olive oil (or 2 tbsp olive oil & 50g dairy free marg)
700g leeks, sliced
250g plain flour
2-3 tbsp wholegrain mustard (or Coleman's mustard powder)
300ml almond milk
100g vegan cheddar cheese, grated (optional and really not essential)
200g potatoes, cooked and mashed - we keep the skins on and the weight is very rough!
salt & pepper, to taste.

Method

1. Preheat the oven to 200C, 400F, Gas 6.
2. Heat 2tbsp of oil in a pan and add the leeks. Cook for 5 minutes over a low heat. you want them starting to cook, but not really browning. Add 25g of flour to make a sauce, stir well. Add the mustard (wholegrain or powder), add the milk and gradually bring to the boil stirring all the time until thickened and cook for around a couple of minutes. If you are using vegan cheese, now is the time to add it. Season and allow to cool a touch.
3. Now make up the potato pastry. How much potato you want in the pastry is up to you. We actually use double, knowing that it won't hold together with double, but we like it that way. So mix the other 2 tbsp of oil with the flour (or use marg and make breadcrumbs), add the mashed potato and a touch of salt & pepper to season, then enough water to make a firm dough. Roll out to a 30cm (12 inch) circle and transfer to a baking sheet (we use a circular pizza tray with holes in the bottom which works brilliantly).
4. Spoon the filling on to the middle of the pastry and spread out gently leaving a 3-5cm border. You will be pinching the edges together to hold the filling it, so gauge this by eye as to what is needed.
5. Bake for 35-40 minutes until golden.

This recipe is inspired by one from the now defunct BBC Vegetarian Good Food Magazine.