These comforting, creamy and flavourful vegan pies are definitely worth making.
Filled with brown button mushrooms, mini shallots and a rich red wine sauce for an explosion of goodness in your mouth!

Who's up for some good old comfort food?

If you are looking for a cosy, tasty and rather easy vegan pie recipe, you've come to the right page!

I've made these individual pies for my English husband's birthday.

You all know how loved this comfort food is here in Britain.

An absolute pub classic to enjoy with a pint or a glass of wine after a long day, best served with a wide choice of trimmings and, of course, His Majesty gravy.

Both the pastry and the fillings are undoubtedly the key ingredients to a perfectly flaky pie. You can make the pastry from scratch (here's my recipe for a vegan shortcrust pastry), or "cheat" like I've done this time, and combine store bought ones.

I've tried this pastry combo out of cut outs once, and omg, it absolutely blew my mind!

It's perfect to achieve a pastry that is crunchy and flaky at the same time, without going through all the effort to make it from scratch.

I was actually going to make my tried and tested simplified puff pastry for this recipe (I'll publish it on the blog for you to check soon), but I ended up being reaaally short on time, and luckily I had both premade pastries in the fridge to rescue me!

Why You'll Love These Vegan Pies

Rich, savoury, and packed with flavour, they're the ultimate centrepiece for a Sunday roast, holiday dinner, or any cosy evening when you crave something truly satisfying.

They're also:

• Packed with umami from mushrooms and red wine
• Golden, flaky pastry that’s 100% vegan
• Perfect for special occasions or weeknight indulgence
• Freezer-friendly for easy meal prep
• Rich, hearty filling without any meat or dairy

Tips for the Best Vegan Mushroom Pie

• Use a mixture of mushrooms for deeper flavour: chestnut, shiitake, and oyster mushrooms work particularly well.
• Caramelise the shallots properly for extra sweetness and depth.
• Choose a good-quality vegan red wine — it makes all the difference to the richness of the gravy.
• Prep ahead: You can make the filling a day before, store it in the fridge, and assemble the pie when ready to bake.

How to make a cheat pie pastry 

To make it you will need one roll of vegan puff pastry and one of shortcrust (it's better using full fat rather than light versions in this case for better results).

I haven't personally tried with gluten free pastries, but I honestly cannot see why it will not work!

Unroll both pastries and place one on top of the other.

Fold the pastries twice as shown in the next picture

Then roll to a 4-5mm rectangle.

Place your individual pie dish on top of the pastry and cut the pastry around it to approx 1 cm (½ in) larger. Place the pastry into the dish and gently push the sides with both thumbs to stick it to the mold.

Next all we need to do is to fill the cases with the pie fillings, cover with another circle of pastry and bake!

To recap, here's all the steps in pictures:

Now let's see how to make the red wine sauce filling.

How to make Mushrooms and Shallots filling with Red Wine Gravy

It's just lovely how the filling of these pies easily comes together.
First step is to clean the mushrooms with a slightly damp cloth and peel off the outer skin of the shallots.

I'd suggest to select shallots that are roughly the same size of the mushrooms so that they can be left whole to deliver an interesting textures experience; however, if you cannot find them in the right size, you can indeed cut the shallots in half or quarters prior to cooking.

Then we start heating a generous amount of vegan butter and olive oil, and a bunch of herbs of your choice (I used fresh thyme, rosemary and sage leaves in mine). 

Then shallots go in and a pinch of salt. Sauté on high heat for a couple of minutes, stirring all the time, then ⅓ cup water is added, lower the heat and simmer with the lid for up to 10 minutes (or until you can easily pierce through the shallots with a toothpick).
Add the mushrooms and sauté for 2 to 3 minutes.

Remove temporarily from the heat and gently stir in the flour, until all the veggies are well coated.
Back on the stove, pour the red wine, first very slowly and keep stirring to avoid forming lumps.
Heat for as long as it needs for the sauce to thicken up (normally it requires 3 to 5 minutes on medium heat).
Turn off the heat and allow to cool completely before filling the pie cases.

After assembling the pies, refrigerate for at least 30 minutes (you can speed up the process and place in the freezer for ½ of the time).
Bake in a 200°C (350°F) preheated oven for 25 to 30 minutes, or until gorgeously brown.
Serve with the sides of your choice and homemade or store bought gravy. I served these with my vegan shiitake, caramelized onions and red wine gravy, that I decided not to blend for extra consistency. 

Perfect to pair it with:

- Easy Skin-On Thyme Roasted Potatoes
- Vegan Green Bean Casserole
- Easy Romanesco Broccoli Stew
- Cauliflower Cheese Bake
- Sautéed Savoy Cabbage

Recipe

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5 from 2 votes

Mushrooms & Shallots Vegan Pie in Red Wine Gravy

These comforting, creamy and flavourful vegan pies are definitely worth making. Filled with brown button mushrooms, mini shallots and a rich red wine sauce for an explosion of goodness in your mouth!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

• ▢ 1 Puff Pastry Roll*
• ▢ 1 Shortcrust Pastry Roll*
• ▢ 200 g Button Brown Mushrooms
• ▢ 200 g Shallots preferably the same size as the mushrooms
• ▢ 200 g Red Wine make sure it's good quality
• ▢ 150 g Water
• ▢ 2 tablespoon All Purpose Flour*
• ▢ 2 tablespoon Vegan Butter
• ▢ ½ tablespoon Extra Virgin Olive Oil
• ▢ 2-3 Thyme Spring
• ▢ 2-3 Sage Leaves Fresh
• ▢ 1 Rosemary Spring
• ▢ 1 pinch Nutmeg
• ▢ Salt
• ▢ Pepper

4 people

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Instructions

• Clean the mushrooms with a slightly damp cloth and peel off the outer skin of the shallots.
• Place the vegan butter, the olive oil, the herbs, the shallots and a pinch of salt in a pan. Sauté on high heat for a couple of minutes, stirring all the time, then add ½ of the water (approx 75g/ ⅓ cup), lower the heat and simmer with the lid for up to 10 minutes (or until you can easily pierce through the shallots with a toothpick).
• Add the mushrooms and sauté for 2 to 3 minutes. Remove temporarily from the heat and gently stir in the flour, until all the veggies are well coated.
• Put the pan back on the stove, then pour the red wine and the remaining water, first very slowly and keep stirring to avoid forming lumps.
• Heat for as long as it needs for the sauce to thicken up (normally it requires 3 to 5 minutes on medium heat).
• Turn off the heat and allow the filling to cool completely.
• Unroll both pastries and place one on top of the other. Fold the pastries twice, once form the bottom side to the top, the other from the left side to the right (pictures in the post). Then roll to a 4-5mm rectangle.
• Place your individual pie dish on top of the pastry and cut the pastry around it to approx 1 cm (½ in) bigger. Place the pastry into the dish and gently push the sides with both thumbs to stick it to the mold.
• Fill the cases with the mushroom and shallot filling (making sure it is completely cool), and cover with another circle of pastry.
• Place in the refrigerator for at least 30 minutes (you can speed up the process and place in the freezer for ½ of the time).
• Preheat the oven at 200°C (350°F) and bake the pies for 25 to 30 minutes, or until gorgeously brown. Remove pies from the mold in the last 10 minutes.
• Serve with the sides of your choice and homemade or store bought gravy.

Notes

You can prepare the pies in advance and store in the fridge for 3-4 days before baking.
Alternatively, you can freeze the uncooked pies and bake for 45-50 minutes from frozen whenever you fancy. 

*For a gluten free version you can substitute both pastries and flour with gluten free alternatives.

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