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Vegan cheese potato pie

Serves 4 Prepare 20 min Cook 30 -35 min
Author Marine Dominguez


  • 2 shop bought vegan puff pastry
  • 375 g Maris Piper potatoes
  • 1/2 onion
  • 150 mL soya cream
  • 1 tsp of wholegrain mustard we used Maille
  • 2 spring onions
  • 15 g of fresh parsley
  • 20 g fresh chives
  • 225 g vegan cheese we used the Viviera block
  • Salt and pepper to taste


  1. Wash and quarter the potatoes - you do not have to peel them - and the onion. Put them in a large pan, cover with cold water and add a pinch of salt. Bring to the boil and cook for 20-25 min until soft.
  2. When the potatoes are cooked, drain them, then return them to the pan and leave it to steam for 5 minutes. Chop the boiled onion and add it to the pan.
  3. Add all the remaining ingredients to the potatoes and onion, mixing well to combine. Add salt and pepper.
  4. Preheat the oven to 200 degrees. Roll out one of the pastries, until it forms a disc big enough to line the base of a cake tin, with surplus hanging over the sides. Prick the pastry with a fork to avoid it rising during cooking. Add the potato mixture to the tin, and smooth it off with a spoon. Roll out the other pastry to a disc big enough to cover the pie, again with some surplus, and place it on top of the potato mix. Trim away the excess pastry and press the edges together to avoid the pie from leaking.
  5. You can glaze the top of the pie with some plant based milk, if you would like to, then cut a hole in the centre to let the steam out.
  6. Put in the oven and bake for about 30 to 35 minutes.
  7. Wait for it to cool for about 5 minutes, then serve with salad on the side.
  8. Enjoy !