A delicious pie that replicates the fabulously delicious pub pie classic.

Serves 6 medium slices or 4 large slices


1 pack of shortcrust pastry sheet (make sure the pack is vegan)
1 600g pack of white or chestnut mushrooms, or you can use a variety of any mushrooms, cut into chunks/bite size pieces
200ml pale ale (as I don’t drink, I used an alcohol free version)
300ml hot water mixed with 1 vegan friendly stock cube
1/2 tsp mixed herbs
1 tsp corn flour mixed with 2 tbsp cold water
1/2 tsp black pepper
1 tsp sunflower oil


  1. Pre-heat oven to 190C
  2. Using a 9-10″ flan/pie dish, spray with sunflower oil and lay enough pastry to cover the bottom.  If the pastry sheet is thick, I layout on a floured work surface/chopping board and using a rolling pin, roll out to desired thickness (at least 4cm)
  3. Blind bake pastry for 20 minutes
  4. Meanwhile, in a deep frying pan, add oil and mushrooms and saute for 10 minutes
  5. Add herbs and black pepper
  6. Mix the cornflour with water and add now alongside the ale & hot water
  7. The mix should become thick (gravy like), once you have this turn heat off
  8. With the remaining pastry cut out long strips of the pastry and leave on chopping board
  9. Once the base of the pastry is ready (browned and not raw), remove from oven and add the mushroom mix
  10. Top with pastry strips
  11. Brush with plant based milk
  12. Bake in the oven for 30 minutes

Enjoy with a mixed salad or with roast potatoes and steamed vegetables.

**To make this dish gluten free simply use ready rolled gluten free pastry**



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