This is a delicious, easy-to-make Vegan Mushroom Pie using just 7 ingredients. Warm and filling, it’s perfect for a colder day and makes a family-friendly meal for under £5.
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 celebrates seasonal vegetables, especially leeks, which are at their best from autumn through late winter. Leeks add a sweet, subtle onion flavour that pairs beautifully with mushrooms. The dish is designed to be vegan and can easily suit dairy- or gluten-free diets.
The combination of mushrooms, creamy soya cream, wholegrain mustard and cannellini beans gives a rich, comforting filling. A simple mashed potato topping keeps the recipe hearty while remaining budget-friendly and family-friendly.
Ingredients to make Vegan Mushroom Pie
- Mushrooms – White or chestnut mushrooms both work well.
- Potatoes – All-rounder potatoes are fine; Maris Piper gives a fluffier mash.
- Wholegrain mustard – Adds acidity, depth and texture to the filling.
- Soya cream – Keeps the pie vegan; oat cream or single cream can be used if not vegan.
- Olive oil – For frying and adding a little fat to the mash.
- Garlic – Adds a gentle aromatic bite.
- Leeks – Seasonal and sweet, they pair perfectly with mushrooms.
- Cannellini beans – Provide creaminess and protein; chickpeas or other white beans are fine substitutes.
See the recipe card below for exact quantities.
Substitutions
- Beans: Swap cannellini for butter beans or chickpeas.
- Topping: Use puff pastry instead of mashed potato for a different texture; a gluten-free puff pastry works if needed.
Variations
Adjust the pie to your taste or dietary needs:
Meat: Add cooked chicken for a non-vegan version.
Deluxe: Use oyster mushrooms for a meatier texture.
Kid friendly: Reduce mustard if children are sensitive to strong flavours.
Extra veg: Stir in peas or other leftover vegetables for variety.
How to make Vegan Mushroom Pie
Step 1: Chop the potatoes into cubes and roughly slice the mushrooms and leeks.
Step 2: Preheat the oven to 200°C (390°F). Boil the potatoes in salted water for about 10 minutes or until soft.
Step 3: Heat a large non-stick frying pan with olive oil. Add finely diced garlic, mushrooms and leeks, and fry lightly for 5 minutes.
Step 4: Stir in wholegrain mustard, soya cream, drained cannellini beans and a pinch of salt and pepper. Simmer for 3–5 minutes to combine flavours.
Step 5: Drain the potatoes, add 1 tbsp olive oil and a pinch of salt and pepper, then mash until smooth. (If you don’t have a masher, use the back of a fork.)
Step 6: Transfer the mushroom mixture to a baking dish, top with the mashed potato and bake at 200°C (390°F) for 25–30 minutes or until the top is lightly golden.
Leftovers
Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to one month. Portion into individual containers for easy meal prep.
Recipe FAQs
Yes. Puff pastry works well; use a gluten-free variety if required.
Yes. Freeze for up to one month. If baking from frozen, add about 20 minutes to the cooking time.
Yes. Add cooked chicken if you want a non-vegan version.
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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 single cream if not vegan)
- 1 tbsp wholegrain mustard
- 1 can cannellini beans
Instructions
- Chop the potatoes into cubes and roughly slice the mushrooms and leeks.
- Preheat the oven to 200°C / 390°F. Boil the potatoes in salted water for about 10 minutes or until soft.
- Heat olive oil in a large non-stick pan. Add finely diced garlic, mushrooms and leeks and fry for 5 minutes.
- Stir in wholegrain mustard, soya cream, cannellini beans and a pinch of salt and pepper. Simmer 3–5 minutes.
- Drain the potatoes, add 1 tbsp olive oil, salt and pepper, then mash until smooth.
- Transfer the mushroom mixture to a baking dish, top with mashed potato and bake at 200°C / 390°F for 25–30 minutes until slightly golden.
Notes
Step-by-step photos: Use the images above to guide each stage.
Substitutions & Variations: See the substitutions and variations section earlier in the post.
To store: Keep in the fridge up to 3 days.
To freeze: Freeze up to 2 months; defrost and reheat until piping hot.
Tips: Cutting potatoes into small pieces helps them cook faster for the mash. Chestnut or oyster mushrooms offer good flavour and texture. Swap cannellini beans for butterbeans if preferred.
Nutrition
Carbohydrates: 42 g |
Protein: 10 g |
Fat: 17 g |
Saturated Fat: 2 g |
Fiber: 9 g |
Sugar: 4 g
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