Creamy Mushroom Pie

Creamy Mushroom Pie


  • 250g mushrooms
  • 230 carrots, diced
  • 180g potato, diced
  • 1 large onion, sliced
  • 45ml double cream
  • 1tsp paprika
  • 1/2 tsp vegetable stock
  • 1/2 tsp garlic puree
  • puff pastry


Serves 4

In a large pan saute the onions and garlic until soft. Add in the mushrooms, carrots and potato and stir well.

Once the vegetables have softened, stir in the paprika and vegetable stock.

Add 140ml of water into the mixture, stirring well and leave to simmer for 15 minutes.

Stir in the double cream and simmer for 5 minutes.

Add the mixture into an oven-proof dish, and add the puff pastry lid, and place in a pre-heated oven at 170C for 30mins.

Serve with sweetcorn.

Quick Info

Suitable for:



  • Milk Alergy


  • Gluten Alergy