Simple Mushroom Pie

Here’s a simple vegan mushroom pie recipe that involves making a vegan style béchamel sauce, thickening with smooth mashed potato and flavouring with mushrooms. Yes you can make bechamel sauce without milk and eggs. The trick is to use corn flour as that has the smoothest consistency. You can then use soya or rice milk or vegetable stock to make a bechamel sauce as normal.

Here we decided to rustle up a quick braised cabbage side to give a sharp alternative to the creamy mushroom.

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Ingredients

1. Puff pastry
2. Chestnut mushrooms
3. Peas
4. Potatoes
5. Vegetable stock
6. Cornflour
7. Vegetable margarine
8. Parsley
9. Salt & pepper

For the red cabbage

• 1 Shallot
• Red cabbage
• Vegetable spread
• Sugar
• Red wine vinegar or balsamic vinegar
• Madeira
• Lemon juice

Method For the Cabbage:

• Finely chop half a head of red cabbage and the shallot, place in a small sauce pan, sprinkle with sugar and soften with a little vegetable margarine on a medium heat.
• Once the cabbage  and shallot have softened add a splash of madeira (optional), red wine vinegar and the juice from half a lemon.
• Cover and allow to simmer on a low heat for 20-30 minutes, add more sugar if needed.

For the Filling

• Chop two large potatoes and boil for 10 minutes with a little salt and vegetable margarine, mash with a blender to create a smooth paste.
• Slice the mushrooms and sauté in vegetable margarine, season with salt and pepper.
• Start the béchamel style sauce by melting 1 tbsp vegetable margarine (or butter) in a saucepan and adding 1 tbsp of corn flour.  Cook for 2 minutes
• Prepare your vegetable stock liquid and keep warm.
• Gently add small amounts of the vegetable stock and whisk to get a smooth mixture.
• Continue whisking and adding the vegetable stock until you have a smooth and creamy mixture (if you’re not vegan you can add a splash of double cream or use milk instead of vegetable stock to make the béchamel sauce).
• Add the mashed potato mix and check the seasoning. Add the mushrooms and peas and allow to simmer gently for 2 minutes (peas should be pre-cooked and defrosted).
• Add the parsley
• If the sauce is too thick add some more vegetable stock or water. You don’t want a very thick consistency as it will thicken on standing.

Assemble the Pie

• Assemble the pie as you require, either in a pie dish or flat as shown here.
• Press the edges down with a fork and spread with melted vegetable margarine. If you are not a vegan then egg wash the top for a golden crust to form.
• Bake at 180 degrees C for approx 20-30 minutes or until golden brown
• Serve with the cabbage and your choice of sautéed vegetables

 

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