Mushroom and black bean pie

You can’t beat a good pie on a wintry day and this is a fantastic healthy and filling option. The black beans are high in fibre and a great source of protein. They make this is one of those dishes that meat eaters won’t notice is vegetarian! The ginger was a recent addition to this recipe and personally I think it makes it rather special, but if you aren’t a fan then leave it out – the pie is perfectly delicious without it.

The filling is vegan, so swap the butter for a dairy free alternative in the pastry if you want the whole dish to be plant based

It is wonderful served with a big dollop of creamy mash, or chunky handcut chips and plenty of gravy.

Print Recipe

Black bean and mushroom pie

A delicious pie with a vegan filling of black beans (high in protein and fibre) and mushrooms.

Prep Time

40 minutes

Cook Time

25 minutes

Passive Time

1 hour

Servings

people

Ingredients

Filling

• 1/2 an onion
• 1 clove garlic
• 1 sweet potato circa 150g
• 150 g mushrooms any variety
• 240 g black beans drained weight from a 400g can
• 200 ml vegetable stock or use the water you cook the sweet potatoes in
• 1 tblsp sage leaves chopped
• 1 cm ginger freshly grated

Pastry

• 220 g wholemeal flour
• 100 g butter plus a little extra to glaze
• pinch salt

Prep Time 40 minutes Cook Time 25 minutes Passive Time 1 hour Servings people Ingredients Filling 1/2 an onion 1 clove garlic 1 sweet potato circa 150g 150 g mushrooms any variety 240 g black beans drained weight from a 400g can 200 ml vegetable stock or use the water you cook the sweet potatoes in 1 tblsp sage leaves chopped 1 cm ginger freshly grated Pastry 220 g wholemeal flour 100 g butter plus a little extra to glaze pinch salt

Instructions

1. To make the pastry, cut the butter into small cubes and put in a large mixing bowl with the flour and a pinch of salt. Rub the butter into the flour until you have a breadcrumb type texture (you can also use an electric mixer). Add about 40-50ml of cold water and bring the pastry together into a ball. Don’t be tempted to add any more water than you need to do this. Once in a ball, wrap in cling film and leave somewhere cool for at least an hour if possible. Note: if you want to make a lattice top like the photograph, increase your pastry quantity by about 20 per cent.
2. Preheat the oven to 180C and prepare your vegetables: chop the potatoes and mushrooms into bite sized chunks, finely slice the onion and mince the garlic.
3. Grease a pie tin (approx. 18-20cm). Split the pastry into two, one piece a bit larger than the other. Roll out the larger piece and lay it over the base of the pie dish. Trim the edge, leaving a little overhang as it will shrink when cooked. Blind bake the pie base with baking beans if you have them, for 15min at 180C then another 10 minutes without the baking beans.
4. Whilst the pastry is baking, steam or boil the potatoes until soft but not falling apart. At the same time, fry the onion over a low heat with a little oil and a good pinch of salt until soft. Add the garlic and mushrooms and fry for a couple more minutes. Add the beans, stock, sage leaves, ginger and cooked potatoes and allow to simmer for a few minutes.
5. Roll out the other piece of pastry to make a lid for the pie and once the pastry base is cooked, transfer the mix into pastry case. If there is too much liquid keep excess aside to make gravy. Put the lid on the pie, make a small hole in the centre for air to escape, brush with a little butter or milk and bake at 180C for 25min.

Vegetarian, vegan option