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Vegan Pie – Wild Rice, Button Onion, Mushroom & Ale Pie

Perfect for the vegan football fans – and so tasty, everyone will want to try it!

Our old Development Chef Laurence Tottingham created this delicious vegan pie recipe a few years ago so we thought we would share it again as it is perfect for all your vegan diners to enjoy a hearty, tasty, warming pie!

Laurence said: I am really pleased with how these vegan pies turned out. Great, rich comfort food for all to enjoy. A popular choice with those I tested the recipe on – to the point where some of the meat-eaters said they’d consider turning vegan!

Preparation: 40 minutes
Cooking: 20 minutes
Serves: (Serving) 8 Individual Pies

Short Crust Pastry


  • 500g Plain flour
  • 250g Vegan fat (such as Stork)
  • Pinch of salt
  • 10 tbsp. Cold water


First make the pastry by dicing the fat and putting it in the freezer, this will make it incorporate in to the flour better.
Using a blender mix the flour & fat together to make a bread crumb texture, you can use your hands too.
Add the water to just bring the pastry together, once a dough is formed stop and finish bringing it together with your hands, wrap in cling film and chill for 30 minutes at least.
Once chilled roll out the dough to about ½ cm thick, transfer on to parchment paper and place another sheet of parchment over the top and place back in the fridge to rest again for at least another 20 minutes.

Pie Filling


  • 1 Carrot peeled and diced
  • 2 Stick celery peeled and diced
  • 1 Bulb garlic crushed
  • 100g Peeled button onions (or silver skin)
  • 50g Small button mushrooms (whole or if a little large cut in half)
  • 250ml Beer (such as Black Sheep)
  • 3 tbsp. Essential Cuisine Savour Gravy Mix
  • 1 L Water
  • 100g Wild rice
  • Oil for frying
  • 2 Bay leaves
  • 2 Sprigs of Rosemary chopped
  • 8 Sprigs of Thyme chopped
  • Salt and pepper.
  • 6 x 8 Inch pie tins


To make the filling, cook the wild rice in simmering salted water for 20 minutes until cooked, drain and leave to one side.
In a sauce pan add a little oil and gently sweat the celery and garlic first without colour. Then add the carrots and continue to cook for a minute on a low heat. Put the pan to one side.
Using a frying pan, heat some oil until it is smoking hot, fry the onions getting a nice dark caramelisation on them, transfer to the saucepan of veg, repeat this with the mushrooms.
Add the beer to the frying pan to deglaze it and then transfer it to the saucepan also, bring everything back on to the heat and reduce the beer by 2/3rds.
Add in the water and bring to a simmer, add the herbs and the Savoury Vegan Gravy mix. And cook for about 5 minutes until the carrots and onions are just tender. Then add the cooked rice and mix well, correct the seasoning and allow to cool.
Remove the pastry and cut out discs to fit the pie mould and slightly smaller ones to fit the lid. Grease the Pie tins with fat and gently press the pastry in to the moulds.