Fruit and Vegetable illustration

We LOVE mushrooms and we love pie. So this is absolute heaven for us. It honestly feels like being hugged with every mouthful

and it’s such a great way to get a lot. Creamy mushroom pie, you are a winner!

Creamy Mushroom Pie

A lovely hearty family dinner that is creamy with melt-in-your-mouth veg, all topped with a crispy pastry topping! The first time we tried this, Dave had been busy doing some DIY in his house with a friend, Marcin, and they ate the whole thing between them – it was just so tasty! Good effort, lads!

Takes 50 minutes

Serves 6


  • 320 g puff pastry
  • 400 g mushrooms
  • 1 leek
  • 3 cloves garlic peeled and finely chopped
  • 200 g sweet potatoes
  • 200 g potatoes
  • 1 tbsp Dijon mustard
  • 8 tbsp flour
  • 1 tsp garlic powder
  • 800 ml oat milk


  • If using frozen puff pastry, take it out of the freezer to defrost and reach room temperature.
  • Preheat the oven to 200°C fan/220°C/gas 7.
  • Cut the mushrooms into thick slices. Slice the leeks into 1cm rounds, including the green parts, and give them a good wash. Peel and finely chop the garlic. Leaving the skins on, cut both lots of potatoes into 1cm pieces.
  • Heat 1 tablespoon of oil in a wide-bottomed non-stick pan on a high heat.Once hot, add the mushrooms and fry for 4–5 minutes until they start to colour, then add the garlic and fry for another couple of minutes. Remove from the pan and set aside.
  • Using the same pan, add the sweet potatoes, potatoes, leeks and 1teaspoon of salt. Mix well and cook for 5 minutes, stirring regularly.Reduce the heat to low-medium, put a lid on the pan, and leave the veg to steam in their own juices for another 10 minutes, or until the potato sand sweet potatoes are cooked through. Turn off the heat and put the cooked mushrooms back into the pan along with the mustard.
  • To make the bechamel sauce, put a medium saucepan on a high heat and once it’s hot add 8 tablespoons of oil. Sieve in the flour, then, using a whisk, mix together and cook away the raw flour taste for 1 minute, stirring constantly. Add 2 teaspoons of salt, 1⁄4 teaspoon of black pepper and the garlic powder and slowly add the oat milk, whisking continuously.Bring to a boil and reduce to a simmer for 3-4 minutes until you reach a nice creamy consistency. Taste and adjust the seasoning with more salt, pepper or even some lemon juice if it needs it.
  • Add the sauce to the mushroom mixture, then transfer to a casserole or pie dish (we used a 20 x 30cm pie dish) and leave to cool for half an hour.
  • Roll out the pastry on a lightly floured surface and cut it to fit the top of the pie dish. Gently score the top in a criss-cross pattern and lift it on to the pie dish. Crimp the edges of the pastry around the top of the dish using a fork. Brush the top of the pastry with a little extra oat milk to help it turn golden.
  • Cook in the oven for 25 minutes, until the pastry is golden and crisp. This goes wonderfully on its own, or you could serve it with a green salad orin winter with roasted potatoes.


Calories: 2818kcalCarbohydrates: 351gProtein: 62gFat: 136gSaturated Fat: 32gPolyunsaturated Fat: 18gMonounsaturated Fat: 70gSodium: 1798mgPotassium: 3687mgFiber: 30gSugar: 89gVitamin A: 31540IUVitamin C: 66mgCalcium: 1433mgIron: 23mg


  P r i n t   R e c i p e

The big mushroom debate is about cleaning them. Some chefs never wet mushrooms, as they

believe they become soggy and lose some of their absorbent properties, while others recommend

brushing or cleaning them with a dry cloth. If you are going to wash your mushrooms in water, don’t

soak them. Instead, think of dunking them like you would a biscuit in a cup of tea, or wipe them with

a damp cloth. For our creamy mushroom pie, we just wipe them with a cloth!

Choose firm mushrooms that are not too spongy, and where relevant and possible turn the

mushrooms upside down and have a look at their gills, which should be dry and firm. Avoid any

mushrooms that are wet or soggy or woody. In terms of storing, it is best to remove the mushrooms

from any plastic packets, if this is how you bought them, as this can cause condensation and make

them go soggy. Store them in the fridge in a paper bag. Some people put their mushrooms in the

sun to absorb more vitamin D; however, if left too long in the sun they will dry out and become

woody. Alternatively you can spend 20 minutes outside in direct sunlight and you will generally get

all your vitamin D requirements for the day.

Mushrooms can be foraged, and it is something that we love to do. We remember having such fun

with our friend Nick in Devon, hunting for turkey tail and chicken of the woods mushrooms, but you

should only do it with someone who is qualified and knows the different varieties, as there can be many poisonous mushrooms.

Fruit and Vegetable illustration Fruit and Vegetable illustration

All of our recipes are completely plant-based and include mostly whole foods

Red Cabbage, Apple & Walnut Salad

Join our mailing list and get a FREE E-BOOK with our 10 most popular 5 minute recipes & the 5 secrets to quick, tasty dinners!