Go Back

Mike McRoberts' Plant-Based Portobello Mushroom Pie with Hearty Winter Greens

Servings 4
Total Time 50 mins



  • 1 leek thinly sliced
  • 2 tsp thyme finely chopped
  • 1 drizzle oil
  • ½ tsp salt


  • 400 g portobello mushrooms thinly sliced
  • 2 cans brown lentils drained & rinsed
  • 1 drizzle oil
  • Porcini mix (1 Tbsp nutritional yeast, ½ tsp porcini powder)
  • 2 Tbsp plain flour
  • cups water
  • 245 ml cashew cream
  • 375 g vegan flaky puff pastry
  • 1 Tbsp plant-based milk


  • 1 broccoli cut into florets & stalk diced
  • cups edamame beans
  • 50 g baby spinach
  • 25 g chopped walnuts
  • 1 drizzle balsamic vinegar
  • 1 drizzle oil


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to boil. Set aside a large baking dish.
  • Prep leek, thyme, mushrooms and lentil. Reserve one sprig of thyme to garnish the pie.
  • Heat oil in a large fry-pan on medium-high heat. Cook leek, first measure of thyme and salt for 4-5 minutes, until soft. Set aside and reserve pan.
  • Return pan to high heat with oil and cook mushrooms for 5-6 minutes, until tender. Add porcini mix and flour and cook for a further minute, or until fragrant. Add water measure, cashew cream and cooked leek back to pan. Bring to the boil and simmer on low-medium heat for 5 minutes until thickened. Remove from heat, stir through lentils and season to taste. Transfer filling to baking dish, smoothing out to ensure the filling is evenly distributed in the baking dish.
  • Carefully un-roll pastry and lay over baking dish. Push down edges and carefully trim off any excess pastry. Brush with plant-based milk. Top with sprig of thyme.
  • Bake pie for 12-15 minutes, until golden brown.
  • Prep broccoli. Add broccoli and edamame to pot of boiling water. Cook for 3 minutes until tender, drain well. Toss in large bowl with spinach, walnuts, balsamic vinegar and olive oil. Season to taste with salt and pepper.
  • Serve pie with greens.