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–+ servings
vegan mushroom pie
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5 from 10 votes

Vegan Mushroom Pie

Easy to make pie, using just 7 ingredients (gluten-free and vegan)
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe
Cost: £5

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, place into a container and freeze for up to 2 months. Allow to defrost and bake/airfry until piping hot.
Tip 1: Chopping the potato into small pieces helps it boil faster for the mash potato topping.
Tip 2: I find chestnut mushrooms work best flavour and texture wise but something like oyster mushrooms would be great too.
Tip 3: Swap the cannellini beans for butterbeans if you prefer.

Nutrition

Calories: 364kcal | Carbohydrates: 42g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Fiber: 9g | Sugar: 4g