Spiced Potato and Mushroom Pie

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The lightly curried filling in this traditional English pie is particularly pleasant and satisfying. It is rather like a large pakora.


  • 4 tablespoons olive oil
  • ½ teaspoon each of mustard seeds, whole fenugreek, cassia, cardomom, coriander and turmeric
  • 25 g/1 oz root ginger, grated
  • 1 onion, thinly sliced
  • 450 g/1 lb potatoes, peeled and diced
  • 225 g/½ lb mushrooms, stalks removed seasoning to taste


Heat the olive oil in a pan and cook the spices and ginger for a minute or two, before adding the onion, potatoes, mushrooms and seasoning. Cover the pan and cook over a gentle heat for 15 minutes. Pour into a pie dish. Pre-heat the oven to 200°C/400°F/Gas mark 6. Make the sauce by bringing the flour, stock and soy sauce to the boil. Once thickened, add the coriander and lemon juice and pour over the vegetables. Roll out the pastry to fit the top and glaze with the egg. Bake for 25 to 30 minutes.