Porcini Mushroom & Bean Pie with Sweet Potato Topping & Kale

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
35g caramelised onion paste

(Mediterranean Caramelised Onions (47%), Rehydrated Dried Onion, Rapeseed Oil, Raisins (7%), Roasted Garlic Puree, Unfortified Yeast, Salt, Vegetable Bouillon (Sea Salt, Rice Flour, Yeast Extract, Onion, Carrot, Leek, Sunflower Oil, Rapeseed oil, Turmeric, Parsley), Dried Garlic, Acidity Regulator: Lactic Acid, Sunflower Oil)
80g Kale (whole leaf)

(Kale (whole leaf))
1 garlic clove
200g passata

(tomatoes, salt, citric acid)
1 onion
120g chestnut mushrooms
230g cannellini beans

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
10g dried porcini mushrooms
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 small sweet potato
1 large potatoes

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	467Kcal
	324kJ	1954kJ
Fat	2.4g	14g
of which saturates	0.3g	2.0g
Carbohydrates	11g	65g
of which sugars	2.9g	17g
Protein	2.6g	16g
Salt	0.27g	1.6g
Fibre	2.4g	14g

Ingredients

2 tbsp nutritional yeast

(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
35g caramelised onion paste (use half)

(Mediterranean Caramelised Onions (47%), Rehydrated Dried Onion, Rapeseed Oil, Raisins (7%), Roasted Garlic Puree, Unfortified Yeast, Salt, Vegetable Bouillon (Sea Salt, Rice Flour, Yeast Extract, Onion, Carrot, Leek, Sunflower Oil, Rapeseed oil, Turmeric, Parsley), Dried Garlic, Acidity Regulator: Lactic Acid, Sunflower Oil)
80g Kale (whole leaf) (use half)

(Kale (whole leaf))
1 large potatoes (use half)
1 small sweet potato (use half)
1 garlic clove
230g cannellini beans (use half)

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
120g chestnut mushrooms (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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	75Kcal	483Kcal
	313kJ	2023kJ
Fat	2.3g	15g
of which saturates	0.3g	2.0g
Carbohydrates	10g	66g
of which sugars	2.7g	17g
Protein	2.7g	18g
Salt	0.25g	1.6g
Fibre	2.3g	15g

Back

Vegan 1/3 daily fibre 5 of 5 a day Low sat fat Balanced

Porcini Mushroom & Bean Pie with Sweet Potato Topping & Kale

Prep time: 15 mins

Total time: 35 mins

Cuisine: British

Food group: Vegan

This warming pie is totally vegan, swapping meat for creamy cannellini beans, umami porcini mushrooms and sweet tomatoes. Garlic and thyme add a herby hit, while sweet potato mash makes for a vibrant topping. Dish up alongside leafy kale, and you're ready to dig in!

Cooking Instructions

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.

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 medium ovenproof dish, a measuring jug, a sieve & a masher

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 olive 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 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 olive 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 caramelised onion 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. Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces
Rinse the frying pan, then reheat with 1 tsp olive 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

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Serving size

Ingredients

Nutritional Information

Ingredients

Nutritional Information

Porcini Mushroom & Bean Pie with Sweet Potato Topping & Kale

Cooking Instructions

Before you start

Make the mash

Time to prep

Simmer the filling

Grill the pie & make the garlicky kale

Plate up

Getting hungry?

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