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Deep Dish Pie

Deep Dish Veggie Pie

Brought to you by: Meat Free Monday

Prep time:

Cook time:

Serves: 6

Savoury pie served with a mound of fluffy mashed potato is a British institution.
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  • 2 medium onions, chopped
  • 1 clove garlic, chopped
  • 225g flat mushrooms, chopped
  • 2 tbsp vegetable oil
  • 450g chicken style pieces, cubed
  • 1 tsp fresh thyme
  • 900ml vegetarian gravy
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 350g puff pastry
  • 1 pinch sea salt, (to taste)
  • 1 pinch ground black pepper , (to taste)
  • 1 free range egg, beaten, to glaze


Step 1

In a large saucepan fry the onions and garlic in the oil over a medium heat for about 4 minutes. Add the mushrooms and toss well.

Step 2

Add the chunks or cubed burgers, and add the thyme. Cook for 5 minutes over a low heat. Add the gravy and simmer gently for 15-20 minutes until it has thickened. Add the soy sauce and balsamic vinegar, and season with salt and pepper. Set aside to cool.

Step 3

Place a china pastry support in the centre of a large pie dish, then spoon in the filling. Roll out the pastry 5mm thick to the shape of the dish. Cut a strip 2cm wide from around the edge of the pastry.

Step 4

Continue rolling the main piece of pastry until it fits the dish once more. Dampen the rim of the dish with water, and place the pastry strip around it. Moisten the attached pastry strip, then cover with the pastry lid. Press the edges together firmly and trim the excess pastry.

Step 5

Use the back of a knife to make a decorative edge. You can re-roll the trimmings to make decorative leaves (see photograph).

Step 6

Make a small round hole in the centre of the pie. Brush the pastry lid with beaten egg or milk.

Step 7

Bake the pie in the oven at 230 C / 450 F / gas mark 8 until the pastry has risen and turned lightly golden, about 10-12 minutes. Reduce the heat to 200 C / 400 F / gas mark 6 and cook for a further 20-25 minutes until crisp and golden brown.

Step 8

Serve at once with gravy and mashed potato.

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