This delicious and easy Vegan Mushroom Pie uses just seven ingredients and makes a comforting, budget-friendly meal perfect for chilly days. It’s filling, warming and suitable for the whole family, costing under £5 to make.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Mushroom Pie
- Substitutions
- Variations
- How to make Vegan Mushroom Pie
- Leftovers
- Recipe FAQs
- Vegan Mushroom Pie Recipe
Why this recipe works
This pie highlights seasonal produce and simple flavours. Leeks are in season through autumn into early winter and bring a gentle sweetness that pairs beautifully with mushrooms. The dish is creamy, savoury and satisfying without dairy or gluten, making it a great option for vegans and for anyone avoiding milk-based ingredients.
The recipe is based on the classic comfort of a mash-topped pie, using mushrooms for an umami base, cannellini beans for extra protein and creaminess, and wholegrain mustard to add acidity and depth. It’s an approachable recipe that works well for family dinners or batch cooking.
Ingredients to make Vegan Mushroom Pie
- Mushrooms – white or chestnut mushrooms both work well. Chestnut varieties give a slightly deeper flavour.
- Potatoes – any all-rounder variety or Maris Piper for fluffy mash.
- Wholegrain mustard – adds acidity and texture to balance the creaminess.
- Soya cream – a dairy-free cream alternative; oat cream or regular single cream can be used if you’re not vegan.
- Olive oil – for frying and for enriching the mashed potatoes.
- Garlic – adds aromatic depth.
- Leeks – use the white and pale green parts, cleaned and sliced.
- Cannellini beans – canned beans provide texture and protein; chickpeas or other white beans are fine as alternatives.
See the recipe card below for precise quantities and full cooking details.
Substitutions
- Beans – swap cannellini for butterbeans, chickpeas, or other white beans.
- Top layer – replace mashed potato with puff pastry if you prefer a pastry topping. Use gluten-free puff pastry to keep the dish gluten-free.
Variations
You can adapt this pie to suit different tastes:
Meat option – add cooked chicken if you’re not following a vegan diet.
More luxurious – use oyster mushrooms for a meatier texture and richer flavour.
Kid-friendly – reduce the mustard if little ones are sensitive to strong flavours.
Extra veg – fold in peas, carrots or other leftover vegetables for added colour and nutrients.
How to make Vegan Mushroom Pie
Step 1: Chop the potatoes into even cubes. Roughly slice the mushrooms and slice the leeks. Mince the garlic.
Step 2: Preheat the oven to 200°C (390°F). Boil the potatoes in salted water for about 10 minutes, or until tender.
Step 3: Heat a large non-stick pan with olive oil. Add the garlic, mushrooms and leeks and fry gently for about 5 minutes until softened.
Step 4: Stir in the wholegrain mustard, soya cream and drained cannellini beans. Season with salt and pepper and simmer for another 3–5 minutes so the flavours meld.
Step 5: Drain the cooked potatoes, add 1 tbsp olive oil, salt and pepper, and mash until smooth. If you don’t have a masher, use a fork.
Step 6: Transfer the mushroom and bean filling to a baking dish, spread the mashed potato evenly over the top and bake at 200°C (390°F) for 25–30 minutes, until the top is lightly golden.
Leftovers
Cool leftovers and store in an airtight container in the fridge for up to three days, or freeze for up to one month. Portion into individual containers for meal-prep and reheat until piping hot before serving.
Recipe FAQs
Yes. Puff pastry makes a delicious alternative topping. For gluten-free diets, use gluten-free puff pastry available in many supermarkets.
Yes. Freeze cooled pie for up to one month. If baking from frozen, add about 20 minutes to the cooking time and bake until heated through.
Yes. Cooked chicken can be folded into the filling for a non-vegan variation.
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Vegan Mushroom Pie
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 or standard single cream if not vegan
- 1 tbsp wholegrain mustard
- 1 can cannellini beans
Instructions
-
Chop potatoes into cubes and roughly slice mushrooms and leeks.
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Preheat oven to 200°C / 390°F. Boil the potatoes in salted water for around 10 minutes until soft.
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Heat olive oil in a large pan, add garlic, mushrooms and leeks, and fry for 5 minutes until softened.
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Stir in wholegrain mustard, soya cream, cannellini beans, and a pinch of salt and pepper. Simmer for 3–5 minutes.
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Drain potatoes, add 1 tbsp olive oil, salt and pepper, and mash until smooth.
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Transfer the filling to a baking dish, top with mashed potato and bake at 200°C / 390°F for 25–30 minutes until the top is lightly golden.
Notes
Storage: Keep in the fridge up to 3 days or freeze for up to 2 months. Reheat until piping hot.
Tips: Cut potatoes small so they boil faster. Chestnut mushrooms give great flavour; oyster mushrooms add a meatier texture. Swap cannellini for butterbeans if preferred.
Nutrition
