Mushroom, Leek and Tarragon Pie
A deeply savoury filling of mixed mushrooms, leeks and tarragon in a glossy sauce, with a golden shortcrust lid.
Made with Shortcrust pastry and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £1.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the mushrooms in a large dry pan over a high heat in 2 batches for 5 minutes each until browned and the liquid has gone. Tip out and set aside.
5 min - 2
Melt the butter in the same pan and cook the leeks for 6 minutes until soft. Add the garlic and cook for 1 minute.
6 min - 3
Stir in the flour and cook for 1 minute. Gradually add your ready made vegetable stock (see the base recipe), stirring until thick and smooth. Add the cream, mustard and tarragon and simmer for 3 minutes.
- 4
Return the mushrooms to the pan, season well and tip into a 1.5 litre pie dish. Cool for 20 minutes.
20 min - 5
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) to 5 cm wider than the dish and lay over the filling. Trim, crimp, cut a steam hole and brush with beaten egg.
- 6
Bake for 30 to 35 minutes until golden and bubbling. Rest for 5 minutes.
33 min 20 s
Tips
- Brown the mushrooms in batches without crowding the pan. They need to colour, not steam, for a deep flavour.
- A teaspoon of Marmite or a splash of soy sauce adds extra savouriness, if you wish.
- For a dairy free pie use a dairy free baking block in the pastry, dairy free spread and oat cream.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat portions at 180C (fan 160C) for 25 minutes until steaming hot all the way through. The baked pie does not freeze well, but the filling does for 2 months.
Questions
Can I make this vegan?
Yes, with swaps. Use a dairy free baking block in the pastry, dairy free spread, oat cream and brush the lid with plant milk. Check the stock is vegan.
Can I use dried mushrooms?
Yes. Soak 15 g dried porcini in hot water for 20 minutes, chop them and use the strained soaking liquid in place of some of the stock for a deeper flavour.
What can I use instead of tarragon?
Thyme or parsley are good alternatives. Use 1 teaspoon of fresh thyme leaves for a woodier flavour.
More made with shortcrust pastry
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.