Leek & Mushroom Pie | Vegetarian

Leek & Mushroom Pie | Vegetarian

A couple of months ago I made the decision to really commit to being a vegetarian. I’ve been on and off for years now, never really taking it seriously, but this time it’s been really easy. Josh is on board having veggie meals with me in the evening, and I’ve done a bit more research.

This is the main reason that we’re not doing Veganuary this year, because I’m still adjusting (and have eaten meat on a couple of occasions) but we’re going to make a conscious effort to have at least 2 vegan dinners a week.

Since becoming a vegetarian this time around, we’ve been experimenting with making some of our favourite meals meat free. This is one of them.

Chicken and leek pie was one of the very first dinners Josh ever cooked me, and it is so good. We’ve tried it meat free twice now, once adding carrots instead of chicken and once using Quorn pieces. We both preferred it with the Quorn pieces as a chicken substitute – it tasted just like small chunks of chicken sausage.

Here’s how we made it using Quorn, but you can use any substitute you fancy. Cannellini beans could work well, or just bulk it out with chestnut mushrooms.

Recipe | Makes 1 Pie | Takes 1 hour

  • 1 pack of Quorn pieces
  • 50g chestnut mushrooms (chopped into chunks)
  • 50g closed cup mushrooms (sliced)
  • 1 red onion
  • 2 leeks
  • 2 cloves of garlic (crushed)
  • 1 large glass of white wine
  • 500ml vegetable stock
  • 1 tbsp of marmite
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • salt & pepper
  • 200ml single cream
  • oil
  • 1 roll of ready made puff pastry
  • 1 egg


  1. Preheat your oven to gas mark 5 (190°C).
  2. Heat a couple of tablespoons of oil in a large pan over a medium heat.
  3. Add the sliced onions and cook until soft, then add the leeks and soften.
  4. Add the crushed garlic and fry for a couple of minutes.
  5. Add the mushrooms and fry until browned, you may need to add a bit more oil here.
  6. Time to add your herbs! Make sure they’re mixed in with the vegetables well.
  7. We added some quorn pieces at this stage, but you could skip this stage if you’d prefer not to use it. Heat for 5 minutes.
  8. Pour your large glass of white wine to the pan and simmer until the liquid has evaporated.
  9. Then add the stock, already mixed with 500ml of boiling water and simmer until completely evaporated.
  10. Mix in the marmite.
  11. Turn the heat right down and add the single cream, simmer for a couple of minutes.
  12. Add the mixture to a pie dish and cover with some puff pastry.
  13. Whisk an egg and brush over the top of the pastry.
  14. Cook in the oven for 20-25 minutes, or until golden.
  15. Serve!


What are your favourite veggie pies? Comment with your faves down below!