This Mushroom & Butter Bean Pie recipe is excerpted from Sarah Doig’s new cookbook, Bangin’ Beans: 60 Vibrant Vegan Meals Powered by Plant-Based Protein. Sara is the creator of the food blog Sarah’s Vegan Recipes.
Filo Pie: The Secret to an Extra Delicious Mushroom & Butter bean Pie
If youโve never tried using filo pastry to top a pie, youโre missing out! Butter beans, mushrooms and artichokes are cooked in the creamiest sauce, flavored with garlic and thyme. The marinated artichokes create a slightly โmeatyโ texture and a subtly sharp flavor that adds a richness to the sauce, almost like white wine. I love pairing this butter bean pie with the Creamy Butter Bean & Mustard Mash.
Ingredients You’ll Need
- Vegetables & Herbs: French Echalion (banana) shallots, marinated artichoke hearts, garlic, mushrooms, fresh thyme.
- Condiments: oil from the jar of artichokes, salt, pepper, mushroom or vegetable broth, olive oil.
- Grains & Legumes: butter beans, all-purpose flour, filo dough/pastry.
- Dairy alternatives: unsweetened vegan yogurt.
How to Make this Mushroom & Butter Bean Pie
Preheat The Oven & Sautรฉ The Vegetables
Preheat the oven to 350ยบF (180ยบC or gas mark 4). On the stovetop, heat the 1 tablespoon (15 ml) of oil from the artichokes in a round ovenproof pan or dish. Add the shallots and fry them over medium heat for about 5 minutes, or until soft. Add the artichokes, garlic and 6 sprigs of thyme and fry for another couple of minutes.
Add the mushrooms to the pan and soften for about 10 minutes, until they reduce considerably in size. Donโt stir too much to allow them to take on some color. Add the butter beans, season with salt and pepper and mix well. Add the flour and stir through everything in the pan. Pour the broth in and deglaze any flavor from the bottom of the pan.
Add the Filo Pastry/Dough
Bring the pan to a simmer and keep stirring as the mixture thickens. Add the yogurt and mix well to combine it into the sauce. Tear the filo pastry into narrow strips. Scrunch and fold each strip on top of the mushroom and bean filling. Once the whole pan is covered, use a fork to tuck any loose edges of pastry down into the filling.
Bake the Mushroom & Bean Pie, Serve & Enjoy
Brush the pastry lightly with oil and sprinkle the remaining thyme leaves over it. Bake the mushroom and bean pie for about 20 minutes, or until the pastry is golden and crispy. Serve immediately.
Mushroom & Butter Bean Pie: RECIPE CARD
Vegan Mushroom and Butter Bean Pie
Ingredients
- 1 tbsp oil from a jar of artichokes
- 2 large large French Echalion (banana) shallots finely sliced
- 1 cup marinated artichoke hearts finely chopped
- 5 cloves garlic minced
- 8 sprigs of thyme leaves stripped, divided
- 5 cups mushrooms roughly chopped
- 14 oz canned butter beans drained and rinsed
- 1 pinch salt or to taste
- 1 pinch pepper or to taste
- 1 tbsp all-purpose flour (plain four)
- 1 ยพ cups mushroom broth/stock or vegetable broth
- โ cup plain vegan yogurt unsweetened
- 5 sheets filo pastry/dough
- 1 tbsp olive oil for brushing
Instructions
- Preheat the oven to 350ยบF (180ยบC or gas mark 4).
- On the stovetop, heat the tablespoon of oil from the artichokes in a round ovenproof pan or dish. Add the shallots and fry them over medium heat for about 5 minutes, or until soft. Add the artichokes, garlic and 6 sprigs of thyme and fry for another couple of minutes.
- Add the mushrooms to the pan and soften for about 10 minutes, until they reduce considerably in size. Donโt stir too much to allow them to take on some color. Add the butter beans, season with salt and pepper and mix well.
- Add the flour and stir through everything in the pan. Pour the broth in and deglaze any flavor from the bottom of the pan.
- Bring the pan to a simmer and keep stirring as the mixture thickens. Add the yogurt and mix well to combine it into the sauce.
- Tear the filo pastry into narrow strips. Scrunch and fold each strip on top of the mushroom and bean filling. Once the whole pan is covered, use a fork to tuck any loose edges of pastry down into the filling.
- Brush the pastry lightly with oil and sprinkle the remaining thyme leaves over it. Bake for about 20 minutes, or until the pastry is golden and crispy. Serve immediately.
Notes
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About the Author
Sarah Doig is the recipe developer and food photographer behind Sarahโs Vegan Recipes. Her work has been featured by Tesco, Mindful Chef, Pasta Evangelists, Wahaca and more. She currently lives in London, England.
About the Cookbook
Nothing beats affordable, healthy, easy and delicious. Vegan recipe developer Sarah Doig checks all those boxes with the humble, albeit mighty, bean. Everyoneโs favorite legume makes cooking a breeze: Beans are cheap, easy to prepare and great vessels for all kinds of flavors. Not to mention, theyโre a powerful plant-based protein source full of fiber, iron, potassium and other vital micronutrients. Sarah puts the spotlight on this heart-healthy staple in 60 bean-iful recipes!
Perfect for nourishing yourself at the end of a long day or whipping up something special for friends and family, these flavorsome dishes come together in a flash. This savvy cookbook is a must-have for anyone looking for a quick and scrumptious meal on a budget.
More Vegan Recipes You Might Like
If you enjoyed this vegan mushroom & butter bean pie recipe, you might also like the following recipes.
- Nourishing Roasted Cauliflower & Beet Bowl (Easy & Healthy)
- Pasta Fagioli (Easy & Comforting Italian Pasta & Bean Soup)
- Bambara Bean & Plantain Traybake
- Easy 30-Minute Creamy Vegan Chicken Skillet (with Mushrooms)
- Shortcut Brothy Beans
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