This simple, comforting Vegan Mushroom Pie uses just seven ingredients and is perfect for colder days when you want something warm, filling and budget-friendly. It’s vegan and easily made dairy- and gluten-free if needed, so the whole family can enjoy it for under £5.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Vegan Mushroom Pie
- Leftovers & Storage
- Recipe FAQs
- Recipe Card
Why this recipe works
This pie celebrates seasonal produce — leeks are at their best from autumn through late winter and add a sweet, subtle onion flavour. Mushrooms bring earthiness and a meaty texture, while cannellini beans add creaminess and protein. A splash of wholegrain mustard lifts the filling with gentle acidity and depth, and a simple mashed potato topping keeps the dish comforting and familiar.
The recipe is straightforward and adaptable: it’s naturally vegan and can be made dairy- or gluten-free with easy swaps. It’s ideal for families, meal prep, and anyone looking for an affordable, nutritious midweek dinner.
Ingredients to make Vegan Mushroom Pie
- Mushrooms – 250g white or chestnut mushrooms, sliced. Chestnut mushrooms give slightly more flavour and texture.
- Potatoes – 600g, peeled and chopped for mashing. All-rounder varieties work well; Maris Piper is a good alternative.
- Leeks – 2, washed and sliced thinly.
- Garlic – 3 cloves, finely diced.
- Olive oil – 2 tbsp for frying and 1 tbsp to mash into the potatoes.
- Soya cream – 250ml (or oat cream / standard single cream if not vegan).
- Wholegrain mustard – 1 tbsp to add acidity and depth.
- Cannellini beans – 1 can, drained (butterbeans or chickpeas work as alternatives).
See the recipe card below for exact quantities and timings.
Substitutions
- Beans: Swap cannellini beans for butterbeans or chickpeas.
- Topping: Use puff pastry instead of mashed potato for a pastry-topped pie; choose gluten-free puff pastry if needed.
- Cream: Oat cream or a light dairy cream can replace soya cream if you don’t need a vegan version.
Variations
This recipe is versatile — here are some easy ways to change it:
Meat: Add cooked chicken if you aren’t following a vegan diet.
Deluxe: Try oyster mushrooms for a meatier texture and richer flavour.
Kid friendly: Reduce the mustard if young children are sensitive to its flavour.
Extra veg: Stir in frozen peas or diced carrots to use up extra vegetables.
How to make Vegan Mushroom Pie
Step 1: Chop the potatoes into cubes. Roughly slice the mushrooms and leeks, and finely dice the garlic.
Step 2: Preheat the oven to 200°C (390°F). Boil the potatoes in salted water for about 10 minutes, until tender.
Step 3: Heat a large non-stick frying 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 cannellini beans. Season with a pinch of salt and pepper and simmer for another 3–5 minutes so the flavours combine.
Step 5: Drain the cooked potatoes. Add 1 tbsp olive oil, a pinch of salt and pepper, and mash until smooth. (Hint: the back of a fork works if you don’t have a masher.)
Step 6: Transfer the mushroom and bean mixture to a baking dish. Spread the mashed potato over the top and bake at 200°C (390°F) for 25–30 minutes, until the top is lightly golden.
Leftovers
Cool the pie and store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions for up to 1–2 months; reheat from frozen in the oven for an extra 20 minutes or until piping hot. Portioning into individual containers makes this great for meal prep.
Recipe FAQs
Yes — puff pastry makes a delicious alternative topping. Choose gluten-free puff pastry if you need a gluten-free dish.
Yes. Freeze cooled portions for up to one month (or two months per recipe notes). Reheat from frozen, adding roughly 20 minutes to the cooking time.
Yes — cooked shredded chicken can be folded into the filling if you don’t need the recipe to be vegan.
YOU MIGHT ALSO LIKE…
Dinner
Gluten Free Mushroom Stroganoff Pie
Dinner
Butterbean and Leek Pie
Dinner
Lentil Cottage Pie
Dinner
Mushroom Alfredo
Tried this Vegan Mushroom Pie? Please leave a star rating and a comment to let me know how it turned out — feedback helps improve recipes and inspires new ideas.
Vegan Mushroom Pie
Ingredients
- 2 tbsp olive oil
- 600g potatoes (all-rounder or Maris Piper)
- 3 garlic cloves
- 250g mushrooms (white or chestnut)
- 2 leeks
- 250ml soya cream (or standard 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 around 10 minutes or until soft.
- Heat a large non-stick frying pan with olive oil. Add the garlic, mushrooms and leeks and fry for about 5 minutes.
- Add the wholegrain mustard, soya cream and cannellini beans, season with salt and pepper, and simmer for 3–5 minutes.
- Drain the potatoes, add 1 tbsp olive oil, season and mash until smooth.
- Combine the filling in a baking dish, top with mashed potato and bake at 200°C (390°F) for 25–30 minutes until the top is slightly golden.
Notes
To store: Keep in the fridge for up to 3 days.
To freeze: Freeze cooled portions for up to 1–2 months. Reheat from frozen, adding around 20 minutes to baking time.
Tips: Cutting potatoes into smaller pieces speeds boiling. Chestnut mushrooms give the best flavour and texture, but oyster mushrooms also work. Swap cannellini beans for butterbeans if preferred.
Nutrition
