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Wild Mushroom and Beetroot Pie

Wild Mushroom and Beetroot Pie

Are you as mesmerized by the salat greens on top as I am? They are so beautiful they’re almost distracting.

These days, comfort foods are my cravings.

As the temperature goes down, I long for soups, pot roasts and casseroles.

Wild mushroom and beetroot pie ingredients

Shepherd’s Pie is a favorite of mine. It’s one out of a handful of British dishes that I totally enjoy! No offense, but Britain hasn’t made a lot of contributions to the world of culinary except for Shepherd’s Pie and yes Banoffi Pie! Am I right or am I right? 

Flour and vegan margarine in a bowl

I didn’t make many changes to the original recipe. I just added mushrooms and Beetroot. This makes the base for making the pie vegan, just add more ingredients like spices, vegetables or even a drizzle of red wine. 

Pie dough ball

The Beetroot and Wild Mushroom Pie you are looking at right now does not include a crust at all. Before you kick me out I have five solid reasons.

I am a wicked food Grinch

I’m just kidding

Take it easy

Pie base

It’s a little bit healthier

It is all about the filling here anyways. I promise you that. 

But not to worry if you’re more of a crusty person, you’ll find lots of Beetroot and Wild Mushroom Pie with crust recipes on the internet.

But if you’re cool with crust-less pie, join me for a slice of goodness.

Wild mushroom and beetroot pie

Ingredients
9
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Mushrooms, Soy

Ingredients

US Metric

For the crust

  • ½ cup margarine (chilled)
  • 1 dash sea salt
  • 2 tablespoons soy milk
  • 1¼ cups wheat flour

For the filling

  • ½ lb beetroot (peeled and diced)
  • ½ tsp black pepper (ground)
  • 1 tsp dried oregano
  • 1 leek (chopped)
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • ½ tsp salt
  • ¼ cup vegetable broth
  • 1 tablespoon wheat flour
  • 1 lb wild mushroom (thickly sliced)

For the garnish

  • 2 salad greens (thinly sliced)

Directions

  1. Preheat oven to 350°F (180 degrees). Boil the diced beetroot in water for 10 minutes until slightly soft.
  2. For the crust, mix flour and salt, dice the vegan butter and rub it into the flour until crumbly.
  3. Add the soy milk, 1 tbsp at a time and mix until the dough just comes together. Do not over-mix.
  4. Roll the dough to 0.39" (1 cm) thickness and press into an 8” (20 cm) pie or tart mold.
  5. Prick the base all over with a fork and bake for 10 minutes.
  6. Meanwhile, make the filling, heat up olive oil in a frying pan and sauté the onion and leek until soft.
  7. Add the mushrooms and cook another 5 minutes, add vegetable stock, oregano and flour.
  8. Cook, stirring continuously until the liquids have thickened.
  9. Turn off the heat and add the cooked beetroot, season with salt and pepper.
  10. To assemble, scoop the mushroom filling onto the half-baked pie crust.
  11. Continue baking for another 10 minutes, and serve immediately with salad greens.
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