Mushroom & Red Wine Pie

This was my dinner on a recent Monday and it was sooooooo good. As promised, here’s the recipe. It’s a vegan interpretation of a classic steak and pepper pie, with meaty mushrooms and a heap of fragrant rosemary instead. It does involve a bit of multitasking, but makes a great dinner when finished. You could even make some smaller pies and freeze them for an easy dinner another time. Yes!

Note: If you’re really strictly vegan ensure your red wine hasn’t used any animal products during production.


Approximate cost to buy everything: $18

Will make: 1 large pie (serves 4-6) or about 12 small pies

Time taken: 1 hour from start to finish

The protein, iron and calcium I’m not getting from meat? A little of each.



1 30cm x 30cm sheet vegan puff pastry, rolled out about 3mm thick (recipe 30 April)
1 30cm x 30cm sheet vegan shortcrust pastry, rolled out about 3mm thick (recipe 2 Feb)


2 cloves garlic, diced
1 onion, diced
300g cup mushrooms, sliced
3 sprigs fresh rosemary, leaves picked
1/4 cup red wine
500ml vegetable stock
1 tbsp tomato paste
2 heaped tbsp plain flour
Salt and plenty of pepper, to taste
Add any other vegetables you like.


Preheat oven to 180*C.

Grease a 25cm round pie dish and lay shortcrust pastry inside. Pat down and trim edges then prick base with a fork. Fill with baking paper and baking beans or rice, then bake in the oven for 15 minutes or until pastry is nearly cooked.

In the meantime, in a saucepan, drizzle a little cooking oil and heat over medium-high heat. Add onion and saute until softened, then add mushrooms and garlic and continue to fry (with any other vegetables you like) until mushrooms are tender and garlic is aromatic.
Pour in red wine and leave for 10 seconds to allow alcohol to cook out. Add vegetable stock, tomato paste and rosemary and turn the heat down to medium. Allow to simmer and thicken until sauce is reduced slightly.

Take pastry case out of oven, remove baking paper and baking beans, and return to the oven for an extra 5 minutes until golden. Remove from oven and leave to cool slightly.

To the mushroom filling, add flour and stir briskly to get any lumps out. Once thickened into a nice gravy, pour filling into tart case. Top with puff pastry and tuck edges into the cooked shortcrust pastry to seal.

Place pie in the oven and cook for 25 minutes or until nicely puffed and golden.

Serve hot with vegetables, mash and tomato sauce.

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