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Midweek

Bisto
mushroom pie

Warm up with this comforting plant-based pie, filled with earthy mushrooms, creamy butterbeans and rich Bisto Best Onion Gravy

Serves 4-6   Prep 15 mins   

Cook 45 mins   

Easy   V
Bisto Best Onion Gravy pack shot

Ingredients

3 tbsp olive oil

2 onions, halved and finely sliced

450g mixed mushrooms, finely sliced

3 garlic cloves, grated

1 tsp dried thyme

100ml red wine

2½ tbsp Bisto Best Onion Gravy

1 x 400g tin butterbeans, drained

1 x 400g sheet ready-rolled puff pastry

2 tbsp plant-based milk (or any milk of your choice)

Method

1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a medium heat. Fry the onions and mushrooms for 10-15 mins until the onions are cooked down and turning golden, the mushrooms are soft, and any water has evaporated.

2 Add the garlic, thyme and red wine and cook for 2 mins. Stir in the Bisto Best Onion Gravy and 300ml boiling water, then simmer for 3 mins until the sauce has thickened and the granules have dissolved. Stir in the butterbeans and season to taste, then pour the mixture into a medium baking dish.

3 Cut the pastry to the size of the dish and place over the top. Use any leftover pastry to create decorations for the top of the pie, then stick them down with a little of the milk. Brush the pie with the remaining milk and bake for 25-30 mins until the pastry is golden and the filling is bubbling.

Bisto Best Onion Gravy pack shot
Available in all major supermarkets
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