Mushroom-Leek Pie

mushroom leek pie cut

There is something about this mushroom-leek pie that inspires me to re-make it time and time again. It’s super delicious, savoury, comforting, great for sharing and yet still easy to make.

It doesn’t require a whole lot of ingredients and all of the ingredients are easily accessible; there are no fancy, hard-to-find ingredients in this recipe. This pie is great for gatherings and special occasions because you can easily pre-prepare the filling. On the day you can then cover the filling with a sheet of puff pastry and heat it up in the oven.

For this recipe, I like to use Swiss brown mushrooms. I find them more flavourful than the white button mushrooms. You can use either cannellini or butter beans, although personally I prefer using butter beans because they’re a bit larger in size.

If you’re able to use fresh herbs, I encourage you to use those. However, I have made this pie with both fresh and dried herbs, and the dried herb version is still very, very tasty.

If you like beans, then you might also like to have a look at these recipes:

I hope you enjoy making and eating this mushroom-leek pie. Please let me know how you go and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!


mushroom leek pie slice and pie
mushroom leek pie slice and pie

Mushroom-Leek Pie

This pie is delicious, savoury, comforting, great for sharing and yet still easy to make.
5 from 6 votes

(Click on the stars to vote!)

Prep Time 10 minutes
Cook Time 15 minutes
Baking Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine British
Servings 4 people


  • 1 tbsp olive oil
  • 1 brown onion
  • 2 cloves garlic
  • 300 g leek
  • 170 g Swiss brown mushrooms (or Portobello mushrooms)
  • 1 tsp fresh or dried thyme
  • 2 tsp fresh or dried rosemary
  • 1 can cannellini or butter beans
  • 1 pinch salt
  • 1 pinch ground pepper
  • 2 tbsp plant based milk
  • 1 sheet vegan puff pastry


  • Preheat the oven to 180°C fan.
  • Chop the onion and mince the garlic.
  • Slice the leek in half and thoroughly wash it. Chop the leek into 1cm wide pieces.
  • Clean and break up the mushrooms into chunks.
  • Heat a cast iron pan and add the olive oil, chopped onions, minced garlic, thyme and rosemary. Cook for 5 minutes. Deglaze the pan with a splash of water if needed.
  • Take a sheet of puff pastry out of the freezer and let it thaw.
  • Add the cut leek to the cast iron pan and cook for 7 minutes before adding the mushrooms. Cook for another few minutes until the mushrooms have shrunk in size.
  • Drain and rinse the beans and add them to the pan along with salt, pepper and oat milk. Mix everything together.
  • Place the puff pastry sheet on top of the filling. Cut a cross into the middle to allow steam to escape.
  • Bake the pie for 30 minutes at 180°C fan. For extra browning, change the oven to grill for the last 2 minutes.
Keyword beans, leek, mushrooms, pie
Nutrition Facts
Mushroom-Leek Pie
Amount Per Serving (260 g)
Calories 291 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3.85g24%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 0mg0%
Sodium 282mg12%
Potassium 443mg13%
Carbohydrates 41.5g14%
Fiber 5g21%
Sugar 6.5g7%
Protein 8.4g17%
Vitamin A 1293IU26%
Vitamin C 12.8mg16%
Calcium 94mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore


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