The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warming Porcini, Mushroom & Cannellini Bean Pie
This satisfying and warming pie is totally vegan, swapping meat for creamy beans, hearty mushrooms and sweet tomatoes. Garlic and thyme add a herby hit, while sweet potato mash makes for a vibrant topping.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 large potatoes
- 1 small sweet potato
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 10g dried porcini mushrooms
- 230g cannellini beans (cannellini beans, water, salt)
- 120g chestnut mushrooms
- 1 onion
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200g passata (tomatoes, salt, citric acid)
- 1 garlic clove
- 80g sliced kale
Nutritional Information
Calories: 501
Protein: 18g
Carbs: 73g
Fat: 13g
Ingredients
- 1 large potatoes (use half)
- 1 small sweet potato (use half)
- 1 garlic clove
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 120g chestnut mushrooms (use half)
- 80g sliced kale (use half)
- 1 onion (use half)
- 10g dried porcini mushrooms (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 570
Protein: 18g
Carbs: 74g
Fat: 21g
Warming Porcini, Mushroom & Cannellini Bean Pie
This satisfying and warming pie is totally vegan, swapping meat for creamy beans, hearty mushrooms and sweet tomatoes. Garlic and thyme add a herby hit, while sweet potato mash makes for a vibrant topping.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a medium frying pan, a peeler, a measuring jug, a sieve, a masher & a medium ovenproof dish
Make the mash
- Dice the potato and sweet potato into 3cm chunks (peel optional), then add to the saucepan. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 2 tsp oil and a pinch of salt and pepper
Time to prep
- Finely chop the onion. Thinly slice the chestnut mushrooms. Drain and rinse the beans
- Add the dried porcini and stock powder to the jug with 200ml boiling water (100ml for 1 person), stir until combined, then leave to infuse
- Heat the medium frying with 1 tsp oil on medium-high heat. Once hot, add the chestnut mushrooms and onion and cook for 5-6 mins, until softened. Add the garlic herb paste and cook for 1 min
Simmer the filling
- Finely chop the porcini mushrooms, then add to the pan along with the porcini stock mixture, passata and beans
- Bring to the boil, then simmer for 4-5 mins, until thickened
- Stir in half the nutritional yeast. Season to taste with salt and pepper
- Turn the grill to high (240C)
Grill the pie & make the garlicky kale
- Transfer the bean filling to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping and sprinkle with the remaining nutritional yeast. Grill for 8-10 mins, until golden
- Meanwhile, finely chop or crush the garlic. Pick any woody stalks from the kale
- Rinse the frying pan, then reheat with 1 tsp oil on medium-high heat. Once hot, add the kale and garlic and cook for 1-2 mins, until golden. Season with salt and pepper. Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft
Plate up
- Share the bean pie between plates, with the garlicky kale alongside
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.