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This is a delicious and easy to make Vegan Mushroom Pie, using just 7 ingredients. It’s the perfect recipe for a colder day, where you feel like something filling and warming, plus it’s a recipe that can be enjoyed by all of the family for under £5.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
As we head into Autumn, I was keen to make a recipe using seasonal vegetables. Leeks are currently in season (Autumn-late Winter) so I thought this was a great opportunity, plus I love the flavour they give!
My Simple Salmon Pie, Dairy Free Fish Pie and Lentil Cottage Pie have been very popular, so I wanted to create a recipe for those who follow a vegan diet. This is also a great recipe for those that are also dairy/gluten-free.
If you’re looking for more healthy mushroom recipes then do check out my Mushroom Stroganoff, Vegan Mushroom Risotto or Garlic Mushrooms on Toast.
Ingredients to make Vegan Mushroom Pie
- Mushrooms – I’ve used white mushrooms, but this recipe would also work with chestnut mushrooms. If you have any spare then chuck them into my Vegan Mushroom Pasta Sauce.
- Potatoes – I’ve made this recipe with all-rounder potatoes, but Maris Piper would also be a good alternative.
- Wholegrain mustard – I’ve added wholegrain mustard to this recipe to give the recipe the perfect amount of acidity, depth and flavour.
- Soya cream – I’ve chosen soya cream as I am dairy-free, however this recipe would also work well with oat cream or standard single cream if you aren’t vegan.
- Olive oil – I use olive oil to stop the mushrooms, garlic and leeks from sticking to the pan, I also use it to help combine the potatoes when mashing.
- Garlic – It offers a gentle spice and adds flavour.
- Leeks – leeks are a great seasonal vegetable to use this Autumn. If you fancy making another pie with leeks then try my Butterbean And Leek Pie or Leek & Potato Soup.
- Cannellini beans – You could also make this recipe with chickpeas or any other white bean.
See recipe card for full information on ingredients and quantities.
Substitutions
- Cannellini Beans – you could use butter beans, chickpeas or any other white beans instead of cannellini beans.
- Potatoes – you could use puff pastry instead of mashed potatoes as a topping. If you are gluten-free you can use gluten-free puff pastry which is available at most common supermarkets.
Variations
There are so many ways you could vary up this recipe depending on your preferences:
Meat – if you aren’t vegan/vegetarian you could also add chicken to this mushroom and leek pie recipe.
Deluxe – If you wanted to take this recipe to the next level you could use oyster mushrooms, which would also give it a meatier texture.
Kid friendly – this is a great family recipe, but if your child is sensitive to mustard, you could reduce the quantity slightly.
Vegetables – if you have any other vegetables you need to use up e.g. peas you could also add this into this pie recipe.
How to make Vegan Mushroom Pie
Step 1: Firstly, chop the potatoes into cubes and roughly slice the mushrooms and leeks.
Step 2: Preheat the oven to 200C / 390F and boil the potatoes in salted water for around 10 minutes or until soft.
Step 3: Meanwhile, heat a large non-stick frying pan with olive oil and add the finely diced garlic, chopped mushrooms, leeks and lightly fry for 5 minutes.
Step 4: Add the wholegrain mustard, soya cream, cannellini beans, pinch of salt & pepper to the frying pan and continue to simmer for a further 3-5 minutes.
Step 5: Once the potatoes are soft, drain and add 1 tbsp of olive oil, plus a pinch of salt and pepper and mash until smooth.
Hint: If you don’t have a potato masher, you could use the back of a fork.
Step 6: Add the contents of the frying pan to a baking dish and top with mashed potato. Bake for 25-30 minutes or until the top is slightly golden.
Leftovers
Store any cooled leftovers in an airtight container in your fridge for up to 3 days, or for up to 1 month in a freezer. You could also portion servings out into individual containers for meal-prep ahead of a busy week.
Recipe FAQs
Yes, this recipe would also work well with puff pastry. If you are gluten free, you can use gluten free puff pastry which is available at most common supermarkets.
Yes, this recipe can be frozen in the freezer for up to 1 month. If cooking from frozen, allow an extra 20 minutes onto the cooking time.
Yes, you can add chicken to this mushroom pie recipe.
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Ingredients
- 2 tbsp olive oil
- 600 g potatoes , all-rounder or maris piper
- 3 garlic cloves
- 250 g mushrooms, white or chestnut
- 2 leeks
- 250 ml soya cream , you can use standard single cream if not vegan or dairy-free
- 1 tbsp wholegrain mustard
- 1 can cannellini beans
Instructions
- Firstly chop the potatoes into cubes and roughly slice the mushrooms and leeks
- Preheat the oven to 200C / 390F and boil the potatoes in salted water for around 10 minutes or until soft
- Meanwhile, heat a large non-stick frying pan with olive oil and add the finely diced garlic, chopped mushrooms, leeks and lightly fry for 5 minutes
- Add the wholegrain mustard, soya cream, cannellini beans, pinch of salt & pepper to the frying pan and continue to simmer for a further 3-5 minutes
- Once the potatoes are soft, drain and add 1 tbsp of olive oil, plus a pinch of salt and pepper and mash until smooth
- Add the contents of the frying pan to a baking dish and top with mash potato
- Bake at 200C / 390F for 25-30 minutes or until the top is slightly golden
Notes
Nutrition
This was just what I needed after a long dog walk. It was filling, warming and so delicious. I will definitely be making it again soon!
Made this last night – I omitted the cannellini beans and used plant based chicken and served it with green beans. It was so good! Will definitely be making this again. Proper comfort food.
Made this tonight, easy and delicious. Hubby is Turkish and gave it full marks for flavour.
Yay 🙂 so pleased you both enjoyed it!
Going to make this tomorrow.
Any thoughts about using sweet potatoes as a topping?
I can’t eat anything from the Deadly Nightshade family due to my Hashimoto’s.
Davie
Yes that would work fine! Enjoy 🙂
Another hit in our house! The kids absolutely loved it! Even got them to
Make it with me! Thanks so much
Awesome, thank you! Glad you enjoyed it 🙂
Had a great creamy flavour and very simple to put together. The whole family gave it 5 stars, even the kids! Will be making it again soon
LOVE that the kids enjoyed it too 🙂 thanks!