Hearty Vegetable & Mushroom Pie

Prep	Cooking	Serves
30-30 mins	50 mins	4 Adults

Ingredients

For the Filling

• 200g chestnut mushrooms, sliced
• 150g carrots, diced
• 120g frozen peas
• 150g sweetcorn
• 200g potatoes, diced small
• 100g onion, finely chopped
• 2 cloves garlic, minced
  Or a tablespoon of Fussels Garlic Infused Cold-pressed Rapeseed Oil
• 40g of Fussels Pure Cold-pressed Rapeseed Oil
• 40g plain flour
• 500ml vegetable stock
• 100ml whole milk (or oat milk for vegan option)
  
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  Or you could use a teaspoon of our aromatic Thyme Infused Rapeseed Oil
• 1 tsp soy sauce (optional, for depth)
• Salt and freshly ground black pepper
  

For the Pastry

• 320g ready-rolled puff pastry (or shortcrust pastry if preferred)
  Check out our Rapeseed Oil Shortcrust Pastry
• 1 egg or plant-based milk for glazing

Method

1. Preheat oven to 200°C (180°C fan).
2. Parboil the diced potatoes for 8–10 minutes. Drain.
3. Heat oil in a large pan and sauté onions and garlic until soft.
4. Add mushrooms and cook until lightly browned.
5. Stir in flour and cook for 1 minute.
6. Gradually add vegetable stock, stirring to avoid lumps.
7. Add milk and simmer until thickened.
8. Stir in remaining vegetables, thyme and soy sauce. Season well.
9. Spoon into a pie dish and cover with pastry. Seal edges and cut a steam hole.
10. Brush with glaze and bake for 30–35 minutes until golden brown.
    

Allow to rest for 5 minutes before serving.