Mushroom, Potato & Watercress Pie

There's nothing like a hearty pie when it’s cold outside and this vegan mushroom, potato and watercress combination under a comforting pastry lid will warm the cockles of the chilliest heart.  Who says vegan food is all rabbit food?!

Mushroom, Potato & Watercress Pie

Serves 4


2 large potatoes, cut into chunks (skins can be left on or not as preferred)
4 tbsp rapeseed or other vegetable oil
1 large onion, diced
1 large carrot, diced
2 leeks, washed and sliced
250g flat mushrooms or Portobello mushrooms, thickly sliced
100g button mushrooms, quartered
2 vegetable stock cubes
300ml of hot water
1 tbsp soy sauce
1 heaped tsp yeast extract
2 tsps vegan Worcestershire sauce (optional)
2 tbsp plain flour (or cornflour)
2 cloves garlic, finely chopped
2 tsps dried thyme
1 x 85g bag watercress
500g block vegan shortcrust pastry (e.g. Jus-Rol)


1. Preheat the oven to 180°C.

2. Place the potatoes into a pan of cold, salted water.  Bring to the boil and simmer for 10-15 minutes or until just tender.  Drain well and set aside.

3. In a large frying pan, heat the rapeseed oil over a medium heat.  Add the onions and carrots along with a good pinch of salt and fry for five minutes.

4. Add the leeks and mushrooms and continue to cook for a further 6-8 minutes, or until all the veg is soft.

5. While the veg cooks make up the vegetable stock with 300ml hot water in a jug.  Combine with the soy sauce, yeast extract and Worcestershire sauce.

6. Stir the plain flour, garlic and thyme into the vegetable mix and cook for a further 1-2 minutes, then stir in enough of the liquid so that a thick sauce is created.

7. Bring to a simmer then stir in the watercress and remove from the heat.  Taste the mixture and add salt and pepper as needed. Pour into a large pie dish.

8. Roll out the shortcrust pastry to roughly the thickness of a pound coin.

9. Cover the pie dish completely with the pastry then trim carefully.  Crimp the edges with a fork and make a few small cuts in the centre to allow steam to escape while cooking.

10. Place the pie into the centre of the oven for 30-40 minutes, or until the pastry is cooked and golden brown.  Remove from the oven and allow to rest for 5 minutes before serving.

Want more pie recipes?

Vegan Mushroom and Leek Pie
Curried Beetroot and Lentil Shepherd's Pie

Want more mushroom recipes?

Pappardelle of Shallots, Wild Mushrooms and Tarragon
Buckwheat with Leeks, Mushrooms and Broccoli
Oriental Mushroom Pudding
Vegan Mushroom and Leek Pie
Watercress and Mushroom Sliders
Vegan Ma Po Tofu

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Recipe c/o Love Watercress

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