75min 4 ppl
Vegetarian Mushroom and Kidney Bean Pie
100 minutes
4 people
Hardover 60 min or 12+ steps
100 min · 12 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 22g
Carbs 68g
Fats 26g
About this dish
A deeply savoury filling built on a long-cooked mirepoix, umami-rich tomato paste, and a splash of dark stout — topped with an all-butter rough-puff pastry that shatters rather than sits.
Allergy Info
Gluten, Eggs, Soya, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Chestnut mushroomswiped clean and quartered500 g
- Portobello mushroomscut into 2 cm chunks150 g
- Large onionfinely diced1
- Medium carrotsfinely diced2
- Celery stalksfinely diced3
- Garlic clovesminced4
- Fresh thyme leaves2 tsp
Dairy & Eggs
- Ready-rolled all-butter puff pastry320 g
- Large eggbeaten1
Tins & Jars
- Dark red kidney beansdrained and rinsed2 x 400 g tins
- Tomato paste2 tbsp
- Vegetable stock300 ml
Dried Goods
- Plain flourplus extra for dusting2 tbsp
Spices & Seasonings
- Smoked paprika1 tsp
- Flaky sea salt1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Soy sauce2 tbsp
- Dark stout250 ml
- Vegetarian Worcestershire sauce1 tbsp
- Olive oil3 tbsp
Utensils
- Large heavy-based casserole or deep ovenproof skillet
- Mixing bowl
- Small bowl
- Deep 22–24 cm pie dish
- Rolling pin
- Pastry brush
- Sharp knife
- Fork
- Wooden spoon or spatula
Method
1
Finely dice the onion, carrots, and celery. Mince the garlic. Quarter the chestnut mushrooms and cut the portobello mushrooms into 2 cm chunks. Drain and rinse the kidney beans. Pick the thyme leaves. Beat the egg in a small bowl and set aside.
Approx. 15 minutes
2
Heat 2 tbsp olive oil in a large, heavy-based casserole or deep ovenproof skillet over high heat until shimmering. Add the chestnut and portobello mushrooms in a single layer — work in two batches if needed — and cook without stirring for 4 minutes until deeply golden on one side, then toss and cook for a further 2 minutes. Transfer the mushrooms to a bowl and set aside.
Approx. 10 minutes
3
Reduce heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, for 10 minutes until softened and lightly golden at the edges.
Approx. 10 minutes
4
Add the garlic and tomato paste and cook, stirring constantly, for 2 minutes until the paste darkens slightly and smells sweet and caramelised.
Approx. 2 minutes
5
Stir in the smoked paprika and plain flour and cook for 1 minute, coating the vegetables evenly.
Approx. 1 minutes
6
Pour in the stout and stir vigorously to lift any caramelised bits from the base of the pan, then add the vegetable stock, soy sauce, and Worcestershire sauce.
Approx. 3 minutes
7
Return the seared mushrooms to the pan, add the kidney beans and thyme, and season with salt and pepper. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
Approx. 20 minutes
8
Remove from heat and allow the filling to cool for 20 minutes.
Approx. 20 minutes
9
Preheat the oven to 200°C (fan 180°C / 400°F / Gas 6).
Approx. 10 minutes
10
Transfer the cooled filling into a deep 22–24 cm pie dish. On a lightly floured surface, unroll the puff pastry and cut it 2 cm larger than the dish all around. Drape the pastry over the filling, press the edges firmly against the rim, and trim any excess. Crimp the edges with a fork. Cut two small slits in the centre to allow steam to escape.
Approx. 10 minutes
11
Brush the pastry lid generously with the beaten egg and scatter flaky sea salt over the top. Bake for 28–30 minutes until the pastry is deep golden brown and the filling is bubbling through the steam vents.
Approx. 30 minutes
12
Rest the pie for 5 minutes before serving.
Approx. 5 minutes
