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Mushroom and butter bean pie with filo dough

Vegan Mushroom and Butter Bean Pie

5 from 1 vote
This rich mushroom and butter bean pie is made with filo pastry, savory mushrooms and artichokes, as well as the creamiest garlic & thyme sauce, making this the perfect easy comfort food meal.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Author: Sarah Doig
Servings: 4 servings

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 ¾ cups mushroom broth/stock - or vegetable broth
  • ⅓ cup plain vegan yogurt - unsweetened
  • 5 sheets filo pastry/dough
  • 1 tbsp olive oil - for brushing
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF (180ºC 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. Don’t 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

Reprinted with permission from Bangin’ Beans by Sarah Doig. Page Street Publishing Co. 2024. Photo credits: Sarah Doig.
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