Skip to content
Wicked vegan pot pie recipe

Wicked vegan pot pie recipe

5 ratings

This plant-based, freeze-ahead main is sure to wow your guests this festive season. Whip up some vegan gravy and you are all set, leftover pie keeps well too – perfect for a lazy Boxing Day dinner. See method

  • Serves 6
  • 30 mins to prepare and 55 mins to cook
  • 524 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 500g frozen classic vegetable base mix
  • 1 leek, diced
  • 6 garlic cloves, crushed
  • 250g pack chestnut mushrooms, quartered
  • 150g pack Tesco Finest oyster mushroom cluster, separated
  • 1 large potato, scrubbed and cut into 2cm pieces
  • 200g pack Brussels sprouts, halved
  • 2 tbsp olive oil, plus 2 tsp
  • 30g pack roasting herbs, rosemary and thyme leaves finely chopped, sage leaves picked
  • 500g pack puff pastry
  • plain flour, for dusting

For the sauce

  • 1 parsnip, scrubbed and cut into 1cm pieces
  • 30g cashew nuts​
  • ½ vegetable stock pot
  • 350ml unsweetened soya drink, plus 1 tbsp for brushing
  • 2 tbsp wholegrain mustard
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    10g 48%
  • Sugars

    10g 11%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 47.5g Protein 13.1g Fibre 11.2g


Derek Sarno

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put 2 baking trays inside to heat. Put all the veg in a bowl with 2 tbsp of oil, toss together to coat, then divide between the trays. Roast for 20 mins, turning once, until golden.

  2. Meanwhile, put the parsnip and cashews in a small, lidded saucepan; season and just cover with water. Simmer, covered, for 10 mins or until softened. Strain the liquid into a measuring jug, then add enough boiling water to make 250ml. Stir in the stock pot to dissolve.

  3. Put the drained parsnip mixture in a blender and blitz to a purée, then add the soya drink and stock and blitz again to make a very smooth and creamy sauce. Add the mustard; season.

  4. Tip the roasted veg into a 30 x 20cm baking dish and stir through the chopped herbs; season. Pour over the sauce, making sure not to overfill the dish.

  5. Roll out the pastry on a lightly floured surface to a 40 x 30cm rectangle. Cut off a piece large enough to cover the baking dish, place over the filling, then trim to size and crimp the edges with a fork to seal. Brush with soya drink.

  6. Cut decorations from the remaining pastry and arrange over the pie, then brush with more soya drink. Prick the pastry lid a few times with a fork to allow steam to escape, then bake for 25 mins until golden.

  7. Meanwhile, heat the remaining 2 tsp oil in a small saucepan over a very low heat. Add the sage leaves and cook, stirring occasionally, for 8 mins or until crispy. Scatter over the pie to serve.

Get ahead: The roasted vegetables, parsnip sauce and crispy sage leaves can all be made ahead; store in separate airtight containers in the fridge for up to 2 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.