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Made using just 5 ingredients, this speedy riff on a comfort food classic can be made in individual pots or one big dish. See method
of the reference intake Carbohydrate 45.3g Protein 17.3g Fibre 12.9g
1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a frying pan over a high heat. Add the vegetable base mix and mushrooms and cook for 2-3 mins until starting to soften. Stir through the mushroom soup until evenly coated.
2. Divide the mix between 4 small pie dishes (roughly 250ml) or 1 medium-sized pie dish (roughly 1ltr).
3. Cover the dishes with the pastry, trimming off any excess (use it to decorate the pies, if you like). Cut a cross in the middle of the pies to create a steam hole and bake in the oven for 15-20 mins or until the pastry is golden and the filling is bubbling.
4. Meanwhile, bring a pan of water to the boil, add the bean and pea mix and cook for 5 mins until they rise to the top. Drain and leave to steam-dry for 1 min before serving with the pies.
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