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Rich Vegetable Pie


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Rate this recipe 3.5/5 (79 Votes)


  • 4 tbsp oil
  • 500g mushrooms
  • 2 garlic cloves
  • 250g onions
  • 250g carrots
  • 2 tbsp thyme
  • 1 tbsp sage
  • 300ml red wine
  • 400g tin of chopped tomatoes
  • 150ml vegetable stock
  • 2 tbsp tomato puree
  • 2 tbsp soy sauce
  • 425g puff pastry
  • milk to glaze


servings 6
Level of difficulty Average
Cost Average budget


Step 1

Heat the oven to 220ºc / 425ºf / gas mark 7

Step 2

Heat half the oil and fry the mushrooms and garlic for 3-4 minutes. Put to one side

Step 3

Add the rest of the oil, fry the onions, carrots and herbs for 10 minutes

Step 4

Add the wine, boil rapidly for 3 minutes

Step 5

Stir in tomatoes, stock, tomato puree and soy sauce

Step 6

Bring to the boil, cover and simmer for 30 minutes

Step 7

Add mushrooms then tip into pie dish

Step 8

Roll out pastry, lay on the pie, trim edges with a knife, press down, prick holes and glaze

Step 9

Bake for 20 minutes then turn down to 200ºc / 400ºf / gas mark 6

Step 10

Bake for another 15 minutes and serve with roast potatoes

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