Mushroom, shallot & squash pie

Mushroom, shallot & squash pie

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(13 ratings)

Prep: 50 mins Cook: 2 hrs Plus cooling


Serves 6
A hearty vegetarian main dish that will keep in the freezer for up to two months

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal610
  • fat42g
  • saturates21g
  • carbs51g
  • sugars12g
  • fibre7g
  • protein12g
  • salt1.32g


  • 25g dried porcini mushrooms
  • 600g shallots, halved



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

  • 1 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…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 butternut squash, peeled, deseeded and diced
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tsp finely chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 250g fresh mushrooms (such as Portobello or chestnut), sliced



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

  • 50g plain flour, plus a little extra for dusting
  • 500ml vegetable stock
  • 500g pack puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Soak the dried mushrooms in 250ml boiling water. Meanwhile, soften the shallots in the olive oil and a third of the butter for 10 mins. Add the squash and cook for a further 10 mins until softening, then add the garlic and herbs and cook for 2 mins more. Set aside.

  2. In another pan, fry the fresh mushrooms in another third of butter until softened. Strain the porcini, reserving the soaking liquid, then roughly chop and add to the cooked mushrooms. Fry for 2 mins, then remove from the pan and set aside.

  3. Melt the remaining butter in the same pan, stir in the flour for 2 mins, then gradually stir in the stock and mushroom soaking liquid. Bring to the boil, stirring, and cook for 2-3 mins until thickened. Combine the sauce with all the veg, then transfer the mixture to a 2-litre rectangular pie dish and cool.

  4. Roll out the pastry on a floured surface until big enough to cover the pie dish. Cover the pie, trimming the excess pastry, then wrap well in cling film. Will freeze for up to 2 months.

  5. To cook, defrost the pie thoroughly in the fridge overnight if frozen. Heat oven to 200C/180C fan/gas 6, glaze the pastry with a little egg and bake for 30-40 mins or until golden and hot through.

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Comments, questions and tips

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Michelle Fenn's picture
Michelle Fenn
1st Jul, 2020
This pie is amazingly delicious - even my 13 year old non vegatarian daughter gave it the thumbs up. It freezes well too which is a bonus.
12th Nov, 2017
Absolutely delicious! I've transitioned to vegetarianism over the past year, so I don't have huge lists of go-to recipes for when guests come over. I cooked this for a Sunday lunch with guests and was a bit nervous because I don't like serving food to others when I haven't tried it myself, but my fears were totally unfounded. This pie has a rich, deep flavour - the dried porcini mushrooms and their liquor are totally essential to make the best of this recipe. I agree with others who commented that there is a lot of prep time - it took nearly two hours all told to prep all the veg and do the pre-cooking before it finally went into the oven. So it's really a perfect dish for a relaxed Sunday meal when you have plenty of time to prep. So grateful for this repository of fab recipes as I learn more about vegetarian cooking.
25th Apr, 2016
Really tasty! I didn't have butternut squash and my boyfriend doesn't like it! So I substituted with sweet potato! I think I cooked the sauce off a bit too much in the pan as there was very little when the pie came out! I'll be sure to fix that mistake next time! I served it with a load of sugar snap peas!
13th Jul, 2015
Really delicious. Takes a while to prep but it is worth it!, I added more fresh mushrooms because I had some and seasoned with salt and pepper. Very tasty and incredibly filling. Served with mash and steamed broccoli. Will be making again with dumplings instead of pastry
20th Jul, 2014
This is absolutely delicious! Loved it. This will definitely be making a regular appearance on my dinner table!
20th Jul, 2014
Delicious. My wife and I both loved this. I added a teaspoon of gravy powder to the stock.
28th May, 2014
Absolutely delicious! will definitely be making again!
21st Oct, 2012
A lovely winter warmer recipe. Great for cooking in advance for busy families. Simple ingredients with lots of flavour. Went down well with my 4 year old. Will definitely make again.
24th Aug, 2012
Made this yesterday. Didn't have squash so used half a turnip & a big carrot instead. Used 1 tsp dried herbs as didn't have any fresh in. Did everything else as per the recipe & was absolutely delicious. Will def make again.
10th Apr, 2012
It was good enough - but the sage was overpowering so if I made it again I'd halve it.


Clare Sapienza's picture
Clare Sapienza
10th Mar, 2019
Is this pie made with pastry just covering all the veg? Is there no pastry lining the rectangular dish?
goodfoodteam's picture
12th Mar, 2019
Thanks for your question. The pastry is just for covering the pie - there isn't any lining the dish. This tends to give a much crisper finish.
27th Mar, 2016
Why is the cook time given as 2 hours at the top of the page,(plus 50 min prep time and additional time for cooling), but in the actual instructions, the baking time is 30 - 40 mins?
goodfoodteam's picture
20th May, 2016
Good question! We usually include frying onions, etc as part of the cook time in a recipe, but even when you add it all up, the cook time does seems to be too long in this one. Thanks for pointing that out to us.
27th Mar, 2016
Are the sage and rosemary supposed to be fresh or dried? It doesn't say, but it makes a huge difference in terms of the quantity needed, which may explain why some people found the sage flavour overpowering.
goodfoodteam's picture
20th May, 2016
We tend to use fresh herbs whenever possible as the flavour and colour is much better so are more likely to say if we are using dried. Generally, if substituting one for another we would use half the amount of dried to fresh.
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