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Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Rating
4rating out of 5

(2158 reviews from our customers)

Prep Time

45 min

Cuisine

British

Come in from the cold to this comforting vegetarian pie. You'll top creamy garlic and thyme mushrooms with a flaky puff pastry lid. Serve with roasted balsamic sprouts, and potato and carrot mash.

Prep Time

45 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
garlic-clove
1 garlic clove
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Fresh-Thyme
5g thyme
Carrot
2 carrots
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
puff pastry
120g traditional puff pastry †
chestnut-mushrooms
250g chestnut mushrooms
Potatoes
2 white potatoes
Brussel-Sprouts
200g Brussels sprouts
Creme-fraiche
100g crème fraîche †
You Will Need
Non-stick baking paper, butter, milk, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 garlic clove
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 5g thyme
  • 1 carrot
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 120g traditional puff pastry<span class="strong">†</span>
  • 250g chestnut mushrooms
  • 1 white potato
  • 100g brussels sprouts
  • 100g crème fraîche<span class="strong">†</span>
Typical Values per 100g per serving
Energy 479 kJ
114 kcal
2113 kJ
503 kcal
Fat
of which saturates
5.4 g
3.3 g
23.8 g
14.5 g
Carbohydrate
of which sugars
10.5 g
3.3 g
46.5 g
14.5 g
Fibre 2 g 8.7 g
Protein 3.1 g 13.8 g
Salt 0.21 g 0.94 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 garlic clove
garlic
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
5g thyme
thyme (100%)
1 carrot
carrot
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
120g traditional puff pastry
wheat flour (gluten), butter (milk), sea salt (without anti-caking agent) water. May contain nuts.
250g chestnut mushrooms
chestnut mushrooms
1 white potato
potato
100g brussels sprouts
brussel sprouts (100%)
100g crème fraîche
Half fat crème fraiche. Contains: milk and live cultures
Allergens
  • Allergens highlighted by † (gluten, soya, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic

Tear the chestnut mushrooms into rough, bite-size pieces

Boil a kettle

2 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, garlic and mushrooms with a generous pinch of salt and cook for 6-8 min or until softened

3 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Top, tail and chop the carrots into bite-sized pieces

Chop the potatoes into bite-sized pieces

Add the chopped potatoes and carrots to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

4 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Line a baking tray with non-stick baking paper

Unwrap the puff pastry and cut it into 2 [4] squares and transfer them to the tray

Score a 1cm border around the edge of the pastry with a knife

Crimp the borders with a fork and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids

5 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Whilst the pie lids are cooking, cut the Brussels sprouts in half lengthways

Add them to a separate baking tray with the balsamic vinegar, a drizzle of vegetable oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 15 min or until the sprouts are tender and slightly crispy – these are your balsamic sprouts

Reboil half a kettle

6 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Whilst the sprouts are cooking, dissolve the crème fraîche and soy sauce in 100ml [200ml] boiled water – this is your stock

Add the stock to the mushrooms and cook for 4-5 min or until thickened to a single cream-like consistency – these are your creamy mushrooms

Once thickened, strip the thyme leaves from their stems and roughly tear, then stir through the creamy mushrooms

7 1826 - Creamy Mushroom Pie, Balsamic Roasted Sprouts & Mash

Return the drained potatoes and carrots to a low heat and add a splash of milk and a large knob of butter

Give everything a good mash, then season generously with salt – this is your potato & carrot mash

8

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Serve the creamy mushrooms with the potato & carrot mash and balsamic sprouts to the side

Sit the pie lid over the creamy mushrooms

Enjoy!

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