Gluten Free Mushroom Stroganoff Pie

Mushroom Stroganoff Pie - cut open

Share it with your friends!

Introducing the best homemade gluten free & vegan Mushroom Stroganoff Pie EVER!!

When I think of comfort food during Autumn/Winter I immediately think of Pie and Mash.

I have teamed up with FREEE to create exactly that so you can now make your own pies at home. (This is a sponsored recipe)

Perfect gluten free & vegan pastry filled with a delicious “meaty” mushroom stroganoff, trust me these are not to be missed!

What you’re going to love about these Mushroom Stroganoff Pies:

  • Delicious
  • “Meaty”
  • Comforting
  • Perfect Pastry
  • Gluten free & Vegan 

To help me make the pastry I am using 3 of the FREEE products shown below!

FREEE Doves Farm ingredients

There are 2 key things to a great pie…

  1. Tasty filling
  2. Perfect pastry

These definitely tick both of those boxes!

The mushroom stroganoff is the perfect meat-free pie filler alternative.

It’s depth of flavour and “meatiness” are what makes it so comforting.

Mushroom Stroganoff Pie - stroganoff

This homemade gluten free & vegan pastry is actually really simple to make, but can take a little practice to perfect.

It’s as simple as mixing the pastry ingredient together and rolling out into a thin base ready for making the gluten free pies!

Gluten Free Vegan Pastry

Gluten Free Vegan Pastry Rolled

This pastry doesn’t need to be blind baked (pre-baked) which makes this recipe faster than usual. 

Then it is onto placing the gluten free pastry into pie tins ready for filling. This can be a little fiddly so be careful to not tear it.

Mushroom Stroganoff Pie - Filling

Mushroom Stroganoff Pie - Open

Finally ready to place the pastry lid on top before baking in the oven.


Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

I personally love my pies with mash, gravy and peas as shown below!

Mushroom Stroganoff Pie - Mash


On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Mushroom Stroganoff Pie Pin

Mushroom Stroganoff Pie - cut open

Gluten Free Mushroom Stroganoff Pie

Delicious homemade gluten free & vegan Mushroom Stroganoff Pies!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: British
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 Pies
Author: James Wythe




  • 500 g chestnut mushrooms roughly sliced
  • 1 red onion diced
  • 2 garlic cloves crushed
  • 400ml can coconut milk
  • 1 tsp dijon mustard
  • 1 tsp paprika
  • Juice ½ lemon
  • handful fresh parsley
  • 1 tbsp olive/coconut oil



  • Start off by making the stroganoff by preparing the garlic, onion and mushrooms as per instructions above
  • Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
  • Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
  • Cook on a high heat (this helps the sauce to thicken nicely) for 10-15 minutes or until desired consistency. Keep stirring every 5-10 minutes
  • Finally once cooked, add freshly chopped parsley and stir it into the stroganoff


  • Whilst the stroganoff is simmering prepare the pastry. To a large mixing bowl sieve in both of the FREEE Plain White Flour and Gram Flour to remove any lumps then add in the Xanthan Gum and salt and mix
  • Now add in the stork and trex and with rub with your fingertips until it looks like breadcrumbs
  • Add in the water one tablespoon at a time until the mix comes together. It should be a little sticky and not dry!
  • Roll out between 2 sheets of cling film into a round shape to roughly 2-3mm thick (see picture above)

Making the pie

  • Carefully place the pastry into a small pie tin, pressing the base in carefully and then cutting round the edges to re-use any spare
  • Place a few spoonfuls of the mushroom stroganoff inside
  • Now place more pastry on top, cutting round the edges and then pressing the base and lid together with a fork
  • With a knife, make small hole in the lid (in the middle) to allow heat to cook evenly inside
  • Glaze the lid with olive oil (optional)
  • Place in the oven at 180C for 30-35 minutes


The Stroganoff mix with make around 4-5 pies worth so you can freeze it for the next time you want a pie filling or have it with brown rice as a separate dinner.
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

Want another way to use this pastry? Try my Gluten Free & Vegan Quiche

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

Share it with your friends!

You may also like