About the Recipe
Some dishes just feel like a warm hug on a plate—this Creamy Mushroom & Tarragon Pie is one of them. With a golden, flaky crust and a creamy, herby filling, it’s the kind of meal that fills your home with delicious aromas and leaves everyone with happy full tummies.
It’s not a quick midweek dinner - this one’s a weekend treat. So take your time, pop on your favourite tunes and enjoy the cooking (and sneaky taste-testers before it goes in the oven!). Trust me—when you crack through that crisp, buttery top and hear all the ‘yums!’ it’ll be so worth the wait.
Ingredients
320g ready-rolled shortcrust pastry
1 medium onion, finely chopped
600g small chestnuts mushrooms, sliced
2 garlic cloves, minced
2 tablespoons plain flour
250ml plant-based cream
150g frozen peas, defrosted
20g fresh tarragon, finely chopped
400g tine of lentils, drained
2 tablespoons plant-based milk
Olive oil for cooking
Salt and ground pepper
Preparation
Preheat your oven to 180C.
Unroll your pastry and use a 20cm pie dish as a stencil to pre-cut the pie topping. Cover with a clean tea-towel and set aside.
Heat 2 tablespoons olive oil on a medium heat. Add the onion, lower the heat, and gently sweat for about 5 minutes until they are soft and translucent. If need be, add a tablespoon water to stop them sticking to the pan.
Add the sliced mushrooms and cook for about 10 minutes until they have released their liquid. Stir through the garlic for a minute or two.
Move the onion and mushroom to the side of the pan, making a well in the centre. Add the flour and gently cook for 2 minutes while stirring all the time. Then combine with the onion and mushroom so they are well coated.
Slowly pour in your cream, gently stirring to make sure you have a lump-free sauce. Add the peas, tarragon, lentils and 1 teaspoon salt with ½ a teaspoon ground pepper. Simmer on low for 5 minutes and add a pinch more salt if needed.
Pour the creamy mushroom mixture into your pie dish. Flatted the filling with the back of a spoon, then gently place your cut pastry on top. Crimp the sides to seal it to your dish. Cut a cross into the centre of the pastry to release the steam while cooking. If you like, use the left-over pasty to create a pattern for your pastry topping.
Bake for 25 minutes (with a baking tray on the bottom shelf to catch any drips) until a deep golden colour. Serve immediately with wild brown rice or creamy mash potatoes.
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