‘I wouldn’t be a true northerner without a pie recipe or two, would I?’


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Serves: 4 – 6

Preparation time: 45 minutes

Cooking time: 20 – 30 minutes


  • Two tubs of portabello mushrooms
  • One onion
  • One small leek
  • Three cloves of garlic (chopped or mashed)
  • Half a swede
  • One tablespoon of sage
  • One tablespoon of oregano
  • Salt and pepper to taste
  • One cup of vegan gravy
  • A glass of wine
  • A cup of frozen vegetables
  • One packet of vegan shortcrust pastry


  1. Firstly, prep all the vegetables by chopping them into similar sized chunks.
  2. Next, add the onion to a pan with a little bit of oil, cooking for a few minutes until translucent, then adding the rest of the vegetables and cooking down for about 10 minutes (adding a little water if needed).
  3. Now add the herbs and garlic and resume cooking for about 2-5 minutes.
  4. Then, add the gravy, wine, and frozen vegetables and simmer on low for another 20 minutes.
  5. While the filling is simmering, roll out the shortcrust pastry and line a pie tin with it.
  6. After the pie filling has cooked and been set aside to cool, add it to the lined tin.
  7. Finish the pie off by adding some pastry to top off it, pricking it, and then glazing with vegan milk.
  8. Then, cook on gas mark 4 for around 20 – 30 minutes.
  9. Finally, serve and enjoy your comforting vegan grub!

Christmas Vegan Pie


  • You can 100 percent add more wine to this recipe if that’s your thing!
  • If mushrooms are not to your taste, you can swap them out for some par-boiled potatoes.
  • The salt and pepper, as with all my recipes, needs to be added throughout the cooking process and to taste; never be ashamed to shove a teaspoon in your cooking and taste half way through – cook’s perks!

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