Creamy Mushroom Pie with Balsamic Roasted Sprouts and Mash

Chef Jordan Moore at  recipe box service Gousto has devised a comforting vegetarian creamy mushroom pie recipe to celebrate British Pie Week . You’ll top creamy garlic and thyme mushrooms with a flaky puff pastry lid. Serve with roasted balsamic sprouts, and potato and carrot mash.


Creamy Mushroom Pie

Ingredients for  Creamy Mushroom Pie for 2 people

  • 200g Brussels sprouts
  • 5g thyme
  • 160g puff pastry
  • 15ml balsamic vinegar
  • 250g chestnut mushrooms
  • 100g crème fraîche
  • 1 brown onion
  • 1 garlic clove
  • 8ml soy sauce
  • 2 white potatoes
  • 2 carrots


Method for Creamy Mushroom Pie

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely dice the brown onion

Peel and finely chop (or grate) the garlic

Tear the chestnut mushrooms into rough, bite-sized pieces

Boil a kettle


Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, chopped garlic and torn mushrooms with a pinch of salt and cook for 6-8 min or until softened


Step 3

Top, tail and chop the carrots into bite-sized pieces

Peel, then chop the potatoes into bite-sized pieces

Add the chopped potatoes and carrots to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Line a baking tray (or two!) with non-stick baking paper


Step 4

Dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 2 squares

Add the pastry squares to the tray and score a 1cm border around the edge of the pastry with a knife

Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids


Step 5

Whilst the pie lids are cooking, cut the Brussels sprouts in half lengthways

Add them to a separate baking tray with the balsamic vinegar, a drizzle of vegetable oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 15 min or until the sprouts are tender and slightly crispy – these are your balsamic roasted sprouts

Reboil half a kettle


Step 6

Whilst the sprouts are cooking, dissolve the crème fraîche and soy sauce in 100ml [200ml] boiled water – this is your stock

Add the stock to the mushrooms and cook for 4-5 min or until thickened to a single cream-like consistency – these are your creamy mushrooms

Once thickened, strip the thyme leaves from their stems, discard the stems, then roughly tear the thyme leaves into the pan with the creamy mushrooms and give everything a good mix


Step 7

Return the drained potatoes & carrots to a low heat and add a splash of milk and a knob of butter

Give everything a good mash, then season generously with salt – this is your potato & carrot mash

Serve the creamy mushrooms with the potato & carrot mash and balsamic roasted sprouts to the side

Sit the pie lid over the creamy mushrooms


Enjoy!  You might also like my post on tips to improve cooking skills


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