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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
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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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