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Mains

Mushroom Pot Pie (Vegan)

December 11, 2021 by Alexandra Daum
A fantastic vegetarian main, this mushroom pot pie is made with store-bought puff pastry and a delicious savoury mixed mushroom filling.
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Mushroom pot pie with a serving on a separate plate.

If you need a great holiday dinner idea, this mushroom pot pie is easy to make, vegan (or vegetarian, depending on your needs), and absolutely delicious. I’m not a huge mushroom fan and I love this.

When I first switched to vegetarianism in my late teens, I was always so disappointed by the veg options at the holiday table. It was mashed potatoes and salad, no main for us. I think that vegetable pies are a wonderful option to provide that centrepiece for a plant-based main, both looking impressive and tasting great.

The mushroom filling can be made in advance and chilled until adding the pastry and baking. If you have a lot to make on the day you want to serve, you may want to consider doing this ahead of time.

Ingredients

  • Mushrooms: a mix is ideal for best flavour and texture. I used oyster, cremini, king trumpet, and shiitake.
  • Onion and Garlic: essential for best flavour. Onion is added after the mushrooms to ensure that the mushrooms are seared properly (more on that below).
  • Carrots: switch this out for another vegetable if you prefer.
  • Spices: sweet paprika, salt, and pepper. Herbs are the flavour stars here.
  • Wine: dry white wine is ideal. If you don’t drink wine, see subs below.
  • Herbs: rosemary and thyme. Oregano would also be good, as would sage. See substitutions for thyme.
  • Peas: frozen is great. This adds a bit of freshness, much needed.
  • Arrowroot: to thicken the base. Cornstarch can be used in an equal amount.
  • Water or Vegetable Broth: water is perfectly fine, as long as you season effectively. Use mushroom broth for a stronger mushroom flavour.
  • Puff Pastry: most store-bought puff is made without butter, so it’s dairy-free/vegan.
  • Cashew Cream Cheese: this is optional, but replaces heavy cream in a typical pot pie. It adds a nice extra layer of creaminess (pictured had pepper added).
Mushroom pot pie ingredients.

Step by Step

  • Finished mushroom filling in the dish for baking.
    Make the filling (see below for tips).
  • Pastry added to the pie top, being cut to fit.
    Trim the pastry to fit.
  • Pastry added to the pie, with air slits cut and crimped edges.
    Optionally crimp the edges.
  • Pie after baking, golden brown and crisp.
    Bake until golden.

Notes and Substitutions

If you don’t drink wine or avoid alcohol, a small amount of white wine vinegar can replace the wine. Use 1-2 teaspoons depending on your desired level of acidity, and use it in the same way to deglaze the pan.

There’s always one person who gets upset about the option to use water instead of broth or stock – but as long as you know how to add salt, of course you can use water. Store-bought stock cubes are essentially salt and a bit of starch and fat.

Use mushrooms that you like. All button mushrooms won’t be good, but you should use a mix of varieties that you would typically eat. Canned are a no-go.

It is vitally important to sear the mushrooms. They should be cooked on high heat, stirring very minimally, until any water has evaporated and they are browned. This creates the best texture (not soggy or chewy) and flavour.

If you don’t want to use carrots, you can sub another vegetable like leek or potato, or leave them out altogether.

If puff pastry isn’t your thing, use a spelt coconut oil pastry instead. The cooking time will vary slightly, so cook until browned.

More Mushroom Recipes

Savoury Mushroom and Caramelised Onion Wreath
Creamy Spinach and Mushroom Stuffed Shells
Mushroom and Pumpkin Shepherd’s Pie

More Savoury Pies

Vegan Hot Water Crust Pie
Potato Galette with Caramelised Onions
Roasted Vegetable Pie with Puff Pastry

Mixed mushrooms.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 4

Mushroom Pot Pie

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
4.88 from 8 votes

Ingredients

Metric – American
  • 2 teaspoons olive oil
  • 700 grams mixed fresh mushrooms roughly chopped
  • 1 medium onion diced
  • 2 medium carrots thinly sliced
  • 2 cloves garlic minced
  • 2 teaspoons fresh herbs rosemary and thyme are excellent
  • ½ teaspoon sea salt to taste
  • ½ teaspoon black pepper to taste
  • ¼ teaspoon paprika
  • 100 ml dry white wine
  • 300 ml water
  • 1 tablespoon arrowroot flour + 1 tablespoon water
  • 3 tablespoons cashew cream cheese optional
  • 1 package puff pastry trimmed to fit baking dish (about 200 grams)

Instructions

  • Preheat the oven to 200°C (400°F). If the pan you’re using isn’t oven-safe, set aside a baking dish.
  • Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.
    2 teaspoons olive oil, 700 grams mixed fresh mushrooms
  • Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6-8 minutes.
  • Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.
    1 medium onion
  • Add the carrots and cook for 2-3 minutes.
    2 medium carrots
  • Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.
    2 cloves garlic, 2 teaspoons fresh herbs, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon paprika
  • Pour in the wine. This will deglaze the pan, lifting any darker pieces that may have stuck to the pan while cooking.
    100 ml dry white wine
  • Add the water or broth and bring to a low boil.
    300 ml water
  • Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir quickly to combine. The sauce should thicken.
    1 tablespoon arrowroot flour + 1 tablespoon water
  • Remove from the heat and stir in the cashew cream cheese, if using.
    3 tablespoons cashew cream cheese
  • Spoon the mushroom mixture onto a baking dish. Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.
    1 package puff pastry
  • Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling. Cool for five minutes before serving.

Notes

If the pie doesn’t need to be vegan, you can top with an egg wash before baking.
If you don’t drink wine or avoid alcohol, a small amount of white wine vinegar can replace the wine. Use 1-2 teaspoons depending on your desired level of acidity, and use it in the same way to deglaze the pan.
There’s always one person who gets upset about the option to use water instead of broth or stock – but as long as you know how to add salt, of course you can use water. Store-bought stock cubes are essentially salt and a bit of starch and fat.
Use mushrooms that you like. All button mushrooms won’t be good, but you should use a mix of varieties that you would typically eat. Canned are a no-go.
It is vitally important to sear the mushrooms. They should be cooked on high heat, stirring very minimally, until any water has evaporated and they are browned. This creates the best texture (not soggy or chewy) and flavour.
If you don’t want to use carrots, you can sub another vegetable like leek or potato, or leave them out altogether.
If puff pastry isn’t your thing, use a spelt coconut oil pastry instead. The cooking time will vary slightly, so cook until browned.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1quater of the pie Calories: 449kcal Carbohydrates: 42g Protein: 11g Fat: 26g Saturated Fat: 6g Polyunsaturated Fat: 4g Monounsaturated Fat: 15g Sodium: 484mg Potassium: 762mg Fiber: 4g Sugar: 7g Vitamin A: 5165IU Vitamin C: 8mg Calcium: 38mg Iron: 3mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Mains
Cuisine: British
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More Mains:

Pasta with mushroom sauce on two plates with drinks.Vegan Mushroom Stroganoff
Three rice-stuffed pumpkins on plates.Vegetarian Stuffed Pumpkins
Plates with pieces of puff pastry pie on them.Roasted Vegetable Pie with Puff Pastry
Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

Previous Post: « Honey Roasted Almonds
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Comments

  1. Stuart Lewine says

    March 15, 2023 at 1:18 pm

    5 stars
    Looks great, how can it miss?! I’m going to try this but I want to have crust on the bottom as well. So I’m going to use one of the sheets of the pastry, pre bake it prior to putting the mixture in and then top it with the second sheet of pastry. What could possibly go wrong? Wish me luck!

    Reply
    • Alexandra Daum says

      March 15, 2023 at 1:34 pm

      Good idea to bake the base first, sounds great!

      Reply
  2. Tasty T says

    January 15, 2023 at 3:47 pm

    5 stars
    Delicious comfort food on a rainy day; so rich and flavorful. I used cashew cream (cashews and hot water in a high speed blender) instead of the cashew cream cheese and it worked perfectly.

    Reply
  3. Ant says

    February 24, 2022 at 7:00 pm

    5 stars
    and delicious! Made mine with brown lentils and ended up with a bit too much liquid which made some of the dough soggy, plus I forgot both the cashew cream cheese and the paprika, but still it turned out really nice in the end! Thanks!

    Reply
  4. Sam says

    December 21, 2021 at 1:32 pm

    5 stars
    WOW! This was a stellar meal. Perfect for anyone who loves mushrooms. I will definetly make it again.

    Reply

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