Mushroom, Spinach and Cheddar Pie
Hearty vegetarian pie with chestnut mushrooms, wilted spinach and gooey cheddar in a creamy sauce, baked in crisp shortcrust.
This is the sort of pie that turns any weeknight into a proper occasion. Earthy chestnut mushrooms, wilted spinach and a melty blanket of vegetarian cheddar sit in a silky cream sauce, all tucked into crisp shortcrust.
Make it for a cosy dinner with a green salad or for a foodie lunch the next day — it reheats beautifully and freezes well. The key is browning the mushrooms and giving the lined pastry a short chill before baking so the base stays crisp.
Ingredients
- 500 g chestnut mushrooms — sliced
- 2 leek — white and pale green parts, halved lengthways and thinly sliced
- 3 garlic cloves — crushed
- 30 g unsalted butter
- 15 ml olive oil
- 35 g plain flour — for thickening and a little for dusting
- 300 ml vegetable stock — hot
- 150 ml double cream
- 200 g fresh spinach — stems removed
- 150 g vegetarian cheddar, grated — reserve 40 g for the top
- 15 ml fresh thyme — leaves picked
- 320 g ready-rolled shortcrust pastry — enough to line a 23 cm pie dish and make a lid
- 1 egg — beaten for glaze
- 15 ml milk — for egg wash
- sea salt — to taste
- black pepper — freshly ground, to taste
- 15 g fresh parsley — chopped, to finish
Equipment
- 23 cm pie dish
- rolling pin
- baking beans or dried pulses
- baking parchment
Instructions
Preheat the oven to 200°C fan/220°C conventional. Lightly dust a work surface with a little plain flour and prepare a 23 cm pie dish.
Heat the unsalted butter and olive oil in a large frying pan over a medium heat. Add the leek and cook for 4–5 minutes until softened. Add the chestnut mushrooms and continue to cook, stirring occasionally, until the mushrooms are golden and most of their liquid has evaporated, about 8–10 minutes.
Stir in the garlic cloves and fresh thyme and cook for 1 minute, then sprinkle over the plain flour and cook while stirring for 2 minutes to remove the raw flour taste.
Gradually pour in the hot vegetable stock, stirring constantly to make a smooth sauce. Bring to a gentle simmer and cook for 4–6 minutes until the sauce has thickened slightly.
Stir in the double cream, fresh spinach, and most of the vegetarian cheddar, then season with sea salt and black pepper. Cook for 2 minutes more until the spinach has wilted and the cheese has melted. Remove from the heat and fold through the chopped fresh parsley. Taste and adjust seasoning.
Roll out the ready-rolled shortcrust pastry and use it to line your pie dish, pressing into the edges and trimming any excess. Dock the base lightly with a fork and chill the lined dish in the fridge for 30 minutes.
Line the chilled pastry with baking parchment and baking beans and blind-bake for 12 minutes. Remove the parchment and beans and bake for a further 4 minutes to dry the base.
Spoon the mushroom and spinach filling into the par-baked pastry case. Sprinkle the reserved vegetarian cheddar evenly over the filling. Roll out the remaining pastry to make a lid, place it on top, crimp the edges to seal, trim the excess and cut a couple of small vents in the lid. Mix the beaten egg with the milk and brush the pastry all over.
Bake the pie in the preheated oven for 35 minutes until the pastry is deep golden and the filling is bubbling through the vents.
Remove the pie from the oven and leave to rest for 10 minutes so the filling sets slightly.
Scatter the remaining fresh parsley over the pie, slice and serve hot or warm.
Tips
- Don’t overcrowd the pan when frying the mushrooms — do it in batches if necessary so they brown properly.
- Chill the lined pastry before blind-baking; that stops the base shrinking and gives a crisper result.
- If the pastry edges brown too quickly in the oven, tent them with foil for the last 10 minutes to avoid burning.
- Make the filling a day ahead and assemble just before baking — the flavours deepen and it’s quicker on the day.
- To freeze: assemble the unbaked pie, wrap well and freeze for up to 1 month. Bake from frozen, adding 10–15 minutes to the bake time and covering edges if they brown.
Substitutions
ready-rolled shortcrust pastry → shortcrust made from 300 g plain flour and 170 g cold butter (use a food processor), rolled to size
Stays closevegetarian cheddar, grated → mature red Leicester or a mix of mozzarella and vegetarian parmesan for stretch and flavour
Noticeably differentdouble cream → full-fat crème fraîche, same quantity (adds a tangy edge and slightly thicker filling)
Stays closechestnut mushrooms → mixed wild mushrooms, same weight (gives a more intense, foresty flavour)
Stays close
Nutrition
Per serving · estimated
- 572
- Calories
- 9 g
- Protein
- 35 g
- Carbs
- 44 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 520 mg
- Sodium
FAQ
Can I make this pie ahead?
Yes — make the filling and chill overnight. Assemble the pie and blind-bake just before serving, or bake from cold and reheat for 20–25 minutes at 180°C fan/200°C conventional.
How do I prevent a soggy bottom?
Blind-bake the base until it looks dry and set, and don’t overfill. Chilling the lined pastry before blind-baking also helps keep the base crisp.
Can I use frozen spinach?
Yes — thaw and squeeze out excess water thoroughly before adding so the filling doesn’t become watery.
Is there a vegan version?
Use vegan pastry, plant-based cream and a vegan grated cheese alternative; the technique stays the same but the flavour and richness will be different.
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