Set oven grill to 220ºC. Heat a frypan over medium-high heat with 1 tbsp oil. Slice leek and dice carrot. Cut broccoli into small florets. Add to pan as you go. Cover and cook for 5 minutes until softened.
2. Simmer and add mushrooms
Add 2 tsp tarragon, 2 tsp mustard, 2 tbsp flour and crumble in 1/2 stock cube. Stir through 2 cups water. Cover and simmer for 5 minutes until thickened. Trim and stir through mushrooms. Season with salt and pepper and transfer to oven dish.
3. Make the crust & bake
Use a vegetable peeler to thinly peel sweet potato into ribbons. Toss with 1/2 tbsp oil and layer evenly over pie. Place pie in oven for 3-5 minutes until crust is golden and crispy.
4. Toss the salad
Slice orange. Toss together with drained olives and baby leaves. Dress with olive oil.
5. Finish and plate
Serve pie with side of salad at the table.
You will need roughly 200g sweet potato. If you have a larger sweet potato you can save the remaining for recipe 3.
Leek, 1/2 *
Oyster mushrooms, 2 punnet (2x 100g)
Sweet potato, 1
Green olives, 1/2 jar *
Baby leaves & beetroot, 1 bag (180g)
From your pantry
Oil (for cooking + olive), salt, pepper, stock cube (1/2), flour (of choice), dried tarragon, dijon mustard