Mushroom & courgette rice pie

Mushroom & courgette rice pie

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(7 ratings)

Prep: 25 mins Cook: 35 mins - 40 mins


Serves 4
A filling pie that will satisfy everyone's appetite - it's a pie to please

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal454
  • fat31g
  • saturates11g
  • carbs33g
  • sugars0g
  • fibre4g
  • protein11g
  • salt0.77g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots or 1 small onion, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 675g mixed mushroom (such as chestnut, oyster and shiitake), sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 large courgettes, chopped



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 50g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 3 tbsp white wine
  • 300ml hot vegetable stock
  • 3 tbsp chopped fresh tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp vegetarian parmesan -style cheese



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp crème fraîche
  • 2 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 25g chopped walnut



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • ½ quantity shortcrust pastry (see 'Goes well with' below) made with a large pinch of saffron strands
  • 1 tbsp milk, to glaze



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan and cook shallots and garlic for 2-3 mins until softened. Stir in mushrooms and courgettes and cook over a high heat for 5-7 mins until golden.

  2. Stir in the rice and cook for 2 mins, then add wine and cook for 3 mins until the liquid has evaporated. Add a ladleful of hot stock and cook, stirring constantly. Continue in this way until all the stock has been used up. Stir in the tarragon, cheese, crème fraîche, pesto and walnuts and plenty of seasoning. Cool.

  3. Fill a 900ml/1½pt pie dish with the rice mixture. Brush the edge of the dish with water. Roll out the pastry on a lightly floured surface and use to cover the filling, trimming the edges and pressing down well to seal. Brush with milk, place on a baking sheet and bake for 20-25 mins until crisp and golden.

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Comments, questions and tips

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31st Mar, 2015
Really enjoyed this recipe, replaced the teragon with parsley and the courgettes with an onion squash. Which all worked well
16th Sep, 2012
This was really really very nice! I didn't have any tarragon so used a mix of fennel and thyme - seemed to work ok!
14th Aug, 2012
amazing! used store bought shortcrust pastry. had to make own pesto but agree that it gives it a lot of flavor. will make again in the winter.
11th Nov, 2008
First of all, I made my pastry with self raising flour instead of plain, my mam always done hers that way and it tastes brill! I also made a 'proper' enclosed tart for this recipe instead of just the top. I also left out the walnuts, used dry tarragon and substituted mixed mushrooms for normal ones! It turned out lovely, nice and filling, enjoyed by all.
6th Jan, 2008
This is really nice. A delicious pie. My only reason for not giving it 5 stars was that it has a lot of ingredients, some of which are not that easily available e.g. fresh tarragon. As a principle though the mushrroms, pesto and creme fraiche are the key ones and the others can be substituted. I used apple juice for white wine!
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