Pieless leek and mushroom pie, with roasted potato wedges and steamed green beans

I think that sometimes half the reason for putting stuff in a pie is that of itself it doesn't look so gorgeous, even though it might taste great.  So, tonight, I thought ... leak and mushroom - they make a great pie, but we don't like pastry that much, so I just made a crustless pie ... it resembles a spoonful of swamp, but it tasted great.

Potatoes
olive oil
Leeks
Garlic
Celery
Mushrooms
GF flour
soya milk
mixed herbs
mustard
edamame beans
green beans

1.  Cup potatoes into wedges, roast in oil for about 45 minutes.
2.  Chop leeks and celery, crush garlic.  Sautee together until the leeks are quite soft, about 10 minutes.
3.  Add mushrooms in chunks.  Sprinkle on some mixed herbs, continue to fry for a few minutes.
4.  Sprinkle on a spoonful of flour, and mix through until it disappears into the mixture, then add soya milk and stir to make the sauce.  Add edamame beans and a spoonful of mustard.  Stir through.  Transfer to oven dish and keep warm until you are ready to serve.
5.  Steam green beans.
6.  Serve, scoff ... it's all vegan and gluten free, but still a comforting dinner.