Vegans and meat enthusiasts alike, this meaty mushroom pie won't disappoint... we promise! Nothing beats a slice of piping hot pie served with a bit of mash and gravy - mmmm. Or if you want something lighter, it is just as good by itself – the crispy filo pastry is heavenly paired with its hearty, rich filling made up of vegan meat and mushrooms. What's more, it's actually lower in fat, processed carbs and calories than a regular meat and mushroom pie. Win, win!
Bosh! came up with this recipe while trying to find a nutritious and delicious winter warmer so we just had to share it. It tastes indulgent, but actually doesn't take too long to cook so it ticks the healthy and speedy boxes.
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BOSH! Healthy Vegan by Henry Firth and Ian Theasby is out now (HQ, HarperCollins) | Buy now on Amazon |Was £16.99, now £9.93
Find this recipe and loads more amazing – and healthy – vegan recipes in the full recipes book. From tasty breakfasts, to low sugar desserts, everything is easy to prepare and fully plant-based.
- 4 servings
- 1 onion
- 1 carrot
- 2 celery sticks
- 400g mixed mushrooms
- 10 sprigs fresh thyme
- 1 sprig fresh rosemary
- 20g fresh parsley
- 400g vegan meat
- 1½ tbsp olive oil
- 1 bay leaf
- 1 tbsp tomato puree
- 50ml red wine
- 250ml vegetable stock
- 4 sheets filo pastry
- low-fat cooking oil spray
- 200g Tenderstem broccoli
- 200g frozen peas
- 200g fresh spinach leaves
- 1 lemon
- salt and black pepper
First, prep the ingredients...
1. Peel and dice the onion
2. Peel and dice the carrot
3. Trim and thinly slice the celery
4. Roughly chop the mushrooms
5. Pick and roughly chop the thyme and rosemary leaves
6. Pick and roughly chop the parsley leaves
7. Cut your vegan meat replacement of choice into bite-sized chunks
Now, brown the vegan meat...
8. Warm half a tablespoon of the olive oil in a large frying pan over a medium heat
9. Add half the vegan meat and cook, stirring, for 3–4 minutes until the chunks are browning
10. Transfer the browned chunks to a plate
11. Repeat this process with another half tablespoon of the olive oil and the remaining vegan meat
Make the pie filling...
12. Heat the remaining half tablespoon of olive oil in the frying pan over a medium heat
13. Add the onion and a pinch of salt and cook, stirring, for 3–4 minutes
14. Add the carrot and celery and stir for 2 minutes
15. Add the mushrooms and stir for 3–4 minutes
16. Add the thyme, rosemary and bay leaf and stir for 1 minute until aromatic
17. Add the tomato purée and stir for a further minute
18. Add the browned vegan meat and stir for 1 minute
19. Add the wine and stir for 1 minute
20. Add the stock, increase the heat and simmer for about 10 minutes until most of the liquid has evaporated then add the parsley. Taste and season with salt and pepper
21. Tip into the baking dish, smooth it out with the back of a spoon and leave to cool for 5 minutes
Make the topping...
22. Crumple the filo pastry sheets into loose balls and cover the dish
23. Spray with 4 sprays of cooking spray
24. Bake in the oven for 20 minutes, until the pastry is crispy and beginning to darken
25. Five minutes before the pie is set to come out of the oven, trim the broccoli
26. Put the broccoli and peas in a saucepan, cover with boiling water and allow to warm through for 3–4 minutes
27. Put the spinach in a colander, pour the broccoli and peas and all the hot water from the pan into the colander (this will wilt the spinach)
28. Halve the lemon
29. Squeeze a little lemon juice over the greens, and season with salt and pepper
Portion the pie onto plates and serve immediately with the greens