Make a Delicious Pieminister Wild Shroom Pie at Home!
If you’ve tasted the deliciousness of a Pieminister Wild Shroom Pie from the UK, you know firsthand how amazing it can be. But have you ever wished that you could make your version at home? Well, look no further! We’re here to show you how to recreate this classic meal—minus the trip across the pond.
By following this simple recipe, you’ll be able to replicate the Pieminister perfection in your kitchen. Our ingredients and techniques are sure to capture the essence of the original while allowing you to customize it however you’d like.
Prepare for a hearty, flavorsome dinner that will bring a delightful British twist to your table!
Some highlights of this recipe:
- So easy to make
- Vegetarian-friendly
- Healthy
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Our Introduction to Pieminister Wild Shroom Pie
Our favorite dinner stop during our Cardiff, Wales trip was at The Pieminister. We enjoyed two of their pies, one being their Wild Shroom Pie. The recipe in this post is our homemade take on their creation. It is not the original Pieminister recipe.
Our version of the savory Pieminister mushroom pot pie is relatively easy to make. And it’s a great vegetarian pot pie recipe to include in your culinary repertoire.
The pie crust recipe comes from a recipe posted on The Pieminister website. The filling is our adaptation to get close to the Wild Shroom Pie.
What is a savory vegetarian pot pie?
A savory vegetarian pot pie is a hearty dish that combines various vegetables with a sauce and nut-based crust. The filling contains mushrooms, leeks, carrots, onions, and other vegetables.
It’s usually topped with a pastry or crumbly biscuit topping for extra crunch. This pot pie type can be served as an appetizer or main course and is a great way to get more veggies into your diet.
Pieminister Wild Shroom Pie Recipe Recreation
How to make a savory mushroom pot pie
Wild Shroom Pie
Our version of the savory Pieminister mushroom pot pie is relatively easy to make. And it’s a great vegetarian pot pie recipe to include in your culinary repertoire.
Ingredients
- INGREDIENTS FOR PIE CRUST
- 240g all-purpose flour
- Salt (pinch)
- 120g butter, cut into small cubes
- 2 1/2 tablespoons cold water
- INGREDIENTS FOR MUSHROOM POT PIE FILLING
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 leek, sliced thin
- ½ cup barley
- 6 oz. Wild mushrooms (oyster or similar, chopped)
- 6 oz. Portobello, porcini, and/or shitake mushrooms, chopped
- 1 bay leaf
- 6 oz. white wine
- Asparagus bunch, about 10 ounces, sliced into small julienne cuts
- 1 tablespoon mustard
- 2 tablespoons Worcester sauce
- ½ tsp. thyme
- ½ tsp. salt
- 1/8 tsp. pepper
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 egg
Instructions
DIRECTIONS FOR PIE CRUST
- Sift the flour into a bowl and add the salt.
- Rub the butter cubes into the flour with your fingertips until the mixture looks like breadcrumbs.
- Gradually stir in enough cold water to make a pliable but relatively firm dough.
- Knead lightly for 30 seconds until smooth, then wrap in Saran Wrap and chill for at least 30 minutes before use.
DIRECTIONS FOR MUSHROOM POT PIE FILLING
- Heat oil in a pan. Sauté onions and garlic. Add leeks and cook for about three more minutes until onions are translucent.
- Add barley to the onion mixture and cook for 10 minutes, stirring frequently.
- Next, add mushrooms and bay leaf. Cook for several minutes. Then add wine and simmer until the wine is nearly evaporated.
- Add the asparagus to the cooking mixture. Add spices and herbs (mustard, Worcester sauce, thyme, salt, pepper, nutritional yeast, lemon juice). Cook for a few more minutes.
- Heat the oven to 450°F. Roll out half the pastry to a thin sheet on a lightly floured surface. Line the individual serving pie dishes on the bottom and sides with a thin layer of the pie crust—place in the oven for about 10 minutes.
- Remove the pie dishes from the oven. Reduce the oven temperature to 350°F. Fill individual pie dishes with the mixture. Top the individual pie dishes with the crust, pushing it into the corners of each one and letting it hang slightly over the edge. Poke holes in the top of the pie crust. Brush the top of the pastry with egg.
- Leave to stand for about 10 minutes. Bake the pies for about 40 minutes, until well browned.
Pieminister Mushroom Pie
Serving the Mushroom Pot Pie
Serving your vegetarian pot pie is just as important as making it. For an extra special touch, we recommend serving it with a brown gravy and over a potato mash. This will give the dish some added texture and flavor, while still allowing all of the vegetables to shine through. The crispy pastry topping is always sure to be a crowd-pleaser!
Watch our YouTube video on making this recipe
More Pot Pie Recipes
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#pieminister #wildshroompie #vegetarianpotpie #potpierecipe
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