Mushroom, spinach & potato pie

Mushroom, spinach & potato pie

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(64 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal215
  • fat8g
  • saturates2g
  • carbs29g
  • sugars4g
  • fibre5g
  • protein9g
  • salt0.77g
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  • 400g baby spinach
  • 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…

  • 500g mushroom, such as chestnut, shiitake and button



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

  • 2 garlic cloves, crushed
  • 250ml vegetable stock (made from half a low sodium vegetable stock cube)
  • 300g cooked new potatoes, cut into bite-sized pieces
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 tbsp grain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tsp freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 2 heaped tbsp light crème fraîche
  • 3 sheets filo pastry
  • 300g each green beans and broccoli, steamed


  1. Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.

  2. Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.

  3. Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.

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Comments, questions and tips

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9th Oct, 2019
We enjoyed this. Extra flavouring wouldn't do it any harm but it's quite nice as it is. My confusion came from the beans and broccoli. They are listed as ingrediants but aren't mentioned in the method. I put them in, as I wasn't sure, but I'm thinking that they are the vegetables to be served with the dish that is mentioned at the end. For me, they were just too much, making more work, more washing up and getting in the way of the other flavours. Next time I will make with just potatoes, spinach and mushrooms. That's plenty.
21st Feb, 2019
too much spinach. I may try this again but halving the amount of spinach and doubling the potatoes. needs lots of seasoning so don't be shy with it!
18th Sep, 2018
I made it for my family, and it was nice, I thought was seasoned enough, however the sauce was really runny! So perhaps use less water or add some cornflour to it. Didn't take long to make at all!
John Pearson's picture
John Pearson
4th Jan, 2018
There is absolutely NO WAY this recipe is only 215 Cal's per serving. More like 450. The amount of creme fraiche, even half fat, is at least 190 calories per serving alone. Then there's the potatoes, oil and filo pastry.... This needs customising for taste. A VERY GOOD QUALITY STOCK CUBE. Some dried porcini rehydrated, some fresh time, worcestershire sauce (and/or angostura bitters)
23rd Sep, 2016
I read the comments about it being bland as I was half way through cooking it...luckily I already had a large glass of red wine in my hand which I added! I seasoned with salt, pepper, oregano & dried parsley. It turned out wonderful and will be making again
3rd Apr, 2016
I was unsure about this recipe as there are so many negative comments! I'm happy to say I was delighted with it!! So scrummy! I added about a half a cup of red wine and about a teaspoon of mixed herbs. I also thickened up the sauce with some corn flour prior to putting into the pie dish. DE.LISH. Will definitely be adding this to our 'Meat Free Monday' list to cook again.
26th Jan, 2016
Was nice but the sauce could do with thickening up
Ticks's picture
6th Mar, 2015
I thought it was very bland tbh, it lacked something and it was well seasoned?
vintagemunchkin's picture
24th Jan, 2015
Have to say, didn't find it bland, the mustard, nutmeg and seasoning made it nice and tasty. Was much too wet though, I'd reduce lots more next time!
5th Jan, 2015
I just cooked this for dinner. A nice pie with lots of left overs. Could add chicken easily for a change. Lots of taste!!!


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15th Apr, 2019
Nice when made with shiitake but needs double the amount of potato and half the spinach. Also roughly chop the spinach.
11th Mar, 2017
I noticed an overall consensus of the dish being bland so I tried to personalise it and it worked out perfectly it was by far on the best pies I've ever had. I added white wine, lemon juice, butter, fresh thyme and white peber. Replaced the creme fraiche with cream for thickness as well as sauce. And parmesan cheese instead of vegetable stock, it compliments the above ingredients quite well.
6th Jan, 2015
Loved this pie! I cook this regularly. I do however, alter it slightly: I use two chicken breasts, which I fry with the garlic while the potatoes are boiling. I then continue to throw in the mushrooms and fry for 1-2 mins. Then add in the ingredients as suggested, and the potatoes when they are cooked. I then simmer in chicken stock, not vegetable, until REALLY reduced, as I hate a runny sauce! (I also squeeze the spiniach once wilted to release any unwanted water) I add this with the creme fraiche, and I usually have Philadelphia in my fridge so I chuck a tbsp of this is with it as it adds flavour. Once baked it has a lovely thick sauce and is full of flavour! We've never left any unfinished!
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