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Mushroom & White Bean Pot Pie

Name: Mushroom & White Bean Pot Pie
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: British-inspired
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 500 g mushrooms, chopped; 2 garlic cloves; 2 tbsp plain flour; 500 ml vegetable stock; 2 x 400 g tins cannellini beans; 1 tsp thyme; 1 tsp Dijon mustard; 320 g vegan puff pastry; 2 tbsp plant milk

A savoury mushroom and bean filling capped with crisp golden pastry.

Vegetarian Vegan (0 ratings)

Prep25 min

Cook45 min

Total1 hr 10 min

Serves6

DifficultyMedium

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A savoury mushroom and bean filling capped with crisp golden pastry. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

Cook onion and carrot in oil for 8 minutes.
Add mushrooms and cook until browned; add garlic and flour.
Gradually stir in stock, then beans, thyme and mustard; simmer until thick.
Transfer to a pie dish and cool 10 minutes.
Cover with pastry, brush with plant milk and bake at 210°C for 25–30 minutes.

💡 VeggieTip notes

A cooled filling gives crisper pastry.
Cut a steam hole in the centre.

Nutrition (per serving, approx.)

486kcal

18g protein

62g carbs

19g fat

12g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: pot pie mushroom white beans comfort food

Mushroom & White Bean Pot Pie

Method

💡 VeggieTip notes

Nutrition (per serving, approx.)

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