If you’re searching for the best leek and mushroom pie, this creamy vegetarian version topped with crisp filo pastry is a must-try. Sweet softened leeks, earthy chestnut mushrooms and hearty butter beans are cooked in a rich, creamy sauce and finished with a golden filo topping.
Leek and Mushroom Pie with Filo Pastry (Vegan-friendly Recipe)
If you’re looking for comforting, fuss-free cooking, this creamy leek and mushroom pie with filo pastry is exactly that. It’s a hearty pie filled with soft leeks, earthy chestnut mushrooms and butter beans, all tucked beneath a golden, crisp filo pastry topping.
Unlike traditional pastry pies, this recipe is lighter and quicker to prepare. Everything cooks in one pot, making it wonderfully simple and perfect for busy evenings. The filling is rich and satisfying, while the scrunched filo pastry bakes into delicate, crunchy layers that contrast beautifully with the creamy vegetables underneath.
This leek mushroom filo pie is a true crowd-pleasing vegetarian pie, and it’s easily made vegan with a dairy-free cream and cheese alternative. Serve it straight from the oven with a fresh green salad for the ultimate comfort meal.
Why You’ll Love This Leek and Mushroom Pie
This easy leek and mushroom pie recipe is designed for flavour and convenience.
The slow-softened leeks and mushrooms create a deeply savoury base, while butter beans add a gentle creaminess and extra heartiness. The herbs de Provence bring subtle fragrance, and the filo pastry topping keeps the pie light while still wonderfully crisp.
It’s also:
- One-pot cooking – fewer dishes to wash
- Vegetarian and vegan adaptable
- Budget friendly and filling
- Perfect for weeknight dinners or casual entertaining
Other One Pot Recipes To Make
Watch How To Make This Leek and Mushroom Pie
Making This Pie Vegan
This recipe is very easy to adapt. Simply use:
- Plant-based cream (such as oat, soy or cashew cream)
- Vegan grated cheese
The result is still wonderfully creamy and satisfying.
How to Make Leek and Mushroom Pie
Ingredients:
To make this vegetarian leek and mushroom pie you will need:
- vegetable oil
- shallots
- leeks
- chestnut mushrooms
- garlic
- herbes de Provence
- vegetable stock powder
- cream of choice (either soya cream, single or double dairy cream)
- can of butter beans
- grated cheese of choice (cheddar or similar)
- filo pastry
- vegetable oil spray
- nigella seeds
Step 1: Prepare the Vegetables
Finely slice the shallots. Cut the leeks into roughly ½ cm slices and chop the mushrooms.
Step 2: Cook the Shallots
Heat the vegetable oil in a large shallow casserole dish suitable for both hob and oven. Fry the shallots over a medium-high heat for about 5 minutes, until softened.
Step 3: Add the Vegetables
Stir in the leeks, mushrooms, garlic and herbes de Provence. Cover with a lid and cook over a medium heat for 12–15 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Step 4: Make the Creamy Filling
Once the vegetables are cooked, stir in the vegetable stock powder and cream. Mix well so the filling becomes smooth and creamy.
Stir through the butter beans and grated cheese. Season to taste with salt and pepper. The beans make the pie hearty and satisfying while keeping it completely meat-free.
Step 5: Add the Filo Toppings
Scrunch each sheet of filo pastry loosely and arrange it over the filling to cover the surface. This creates plenty of crispy edges as it bakes.
Lightly spray the pastry with vegetable oil and scatter over the nigella seeds.
Step 6: Bake the Leek and Mushroom Pie
Bake the pie in the oven (200°C / fan 180°C / gas mark 6) for 18–20 minutes, until the filo pastry is golden and crisp.
Serve the pie straight from the oven while the topping is beautifully crunchy. A simple green salad makes the perfect fresh side.
Tips for the Best Leek and Mushroom Pie
For the most flavour, cook the shallots, leeks and mushrooms slowly until completely soft. This step builds the savoury base of the pie.
Scrunching the filo pastry rather than laying it flat creates more surface area, which means extra crispiness once baked.
If the pastry browns too quickly, loosely cover the pie with foil for the final few minutes of baking.
What to Serve with Leek and Mushroom Pie
Because the pie is rich and creamy, it pairs well with lighter sides. Try serving it with:
- A simple green salad with vinaigrette
- Steamed green beans or broccoli
Storage and Reheating
Leftovers keep well in the fridge for up to 3 days. Reheat in the oven (rather than the microwave) covered at 180°C until warmed through so the filo pastry stays crisp. Add a splash of water so the pie does not dry out.
Leek and Mushroom Pie FAQs
Yes you can but it is best eaten fresh. Yes. To freeze, allow the pie to cool completely, then cover tightly and freeze for up to 2 months. Reheat from frozen in the oven at 180°C until hot throughout. The filo topping may soften slightly.
Chestnut mushrooms are ideal because they have a deeper flavour than white mushrooms and hold their texture well during cooking. However, you can also use button mushrooms, portobello mushrooms, or a mixture.
Yes. Simply use plant-based cream such as oat or soy cream and swap the cheese for a vegan grated alternative. The pie will still be rich, creamy and satisfying.
Filo pastry creates a light, crisp topping compared with traditional shortcrust or puff pastry. Scrunching the sheets gives extra crunch and allows the filling to stay creamy underneath.
Leek and mushroom pie pairs well with lighter sides such as a green salad, steamed greens, roasted carrots, or buttered peas.
I hope you enjoy this leek and mushroom pie recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Leek and Mushroom Pie
Equipment
1 Large shallow casserole
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 3 Tbsp vegetable oil
- 100 g shallots
- 400 g leeks
- 250 g chestnut mushrooms
- 2 garlic cloves grated
- 2 tsp herbes de Provence
- 2 tsp vegetable stock powder
- 250 ml cream of choice
- 400 g can butter beans rinsed and drained
- 75 g grated cheese of choice (cheddar or similar)
- 6-8 sheets filo pastry
- vegetable oil spray
- 1 Tbsp nigella seeds
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Instructions
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Prepare the vegetables: Slice the shallots finely. Cut the leeks into 1/2cm (1/4 inch) slices. Chop the mushrooms.
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Heat some vegetable oil in a large shallow casserole dish suitable for hob and oven. Fry the shallots over medium-high heat until soft, about 5 minutes.
3 Tbsp vegetable oil, 100 g shallots
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Add the leeks, mushrooms, garlic and herbes de Provence to the pan and cover the pan with a lid. Stirring often, cook the vegetables over medium heat until soft, about 12-15 minutes.
400 g leeks, 250 g chestnut mushrooms, 2 garlic cloves, 2 tsp herbes de Provence
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When the vegetables are cooked, stir in the stock powder and cream.
2 tsp vegetable stock powder, 250 ml cream of choice
-
Stir in the butter beans and cheese. Season to taste with salt and pepper.
400 g can butter beans, 75 g grated cheese of choice
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Preheat the oven 200C/fan 180C/gas 6.
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Remove the pan from the heat.
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Scrunch up each filo pastry sheet loosely and arrange on top of the vegetables.
6-8 sheets filo pastry
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Spray some vegetable oil on top of the pie and scatter nigella seeds all over.
vegetable oil spray, 1 Tbsp nigella seeds
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Bake in the oven for 18 to 20 minutes, until the filo pastry is crisp and golden.
-
Serve straight away.
Nutrition
Serving: 1servingCalories: 325kcalCarbohydrates: 36gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 47mgSodium: 521mgPotassium: 579mgFiber: 6gSugar: 6gVitamin A: 1741IUVitamin C: 10mgCalcium: 119mgIron: 4mg
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Leek and Mushroom Pie
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