Mushroom, Potato & Watercress Pie (vegan)

Keri Astill-Frew

Keri Astill-Frew

26th February 2019
Keri Astill-Frew

Mushroom, Potato & Watercress Pie (vegan)

Keri splits her time between being a development chef for The Watercress Company and building her own vegetarian and vegan catering business, V Dorset. She is passionate about watercress, both as an ingredient and for its fantastic health benefits and is devoted to developing new and delicious ways for you to incorporate more of it into your diet.

For British Pie Week (4th-10th March 2019), why not try this delicious vegan pie recipe from Keri, with mushroom, potato and watercress?


  • Serves 4
  • Prep time: 30 minutes
  • Cooking time: 30 minutes
  • 500g block shortcrust pastry (suitable for vegans - we used Jus-Rol)
  • 250g flat mushrooms or Portobello mushrooms, thickly sliced
  • 100g button mushrooms, quartered
  • 1 large onion, diced
  • 1 large carrot, diced
  • 2 leeks, washed and sliced
  • 2 cloves garlic, finely chopped
  • 2 tsps dried thyme
  • 1 x 85g bag watercress
  • 2 large potatoes, cut into chunks (skins can be left on or not as preferred)
  • 4 tbsp rapeseed or other vegetable oil
  • 2 vegetable stock cubes
  • 1 heaped tsp yeast extract
  • 1 tbsp soy sauce
  • 2 tsps vegan Worcestershire sauce (optional)
  • 2 tbsp plain flour (or cornflour)
  • 300ml of hot water


1. Preheat the oven to 180°C. Place the potatoes into a pan of cold, salted water. Bring to the boil and simmer for 10-15 minutes or until just tender. Drain well and set aside.
2. Heat the rapeseed oil over a medium heat in a large frying pan or wok. Add in the onions and carrots along with a good pinch of salt and fry for five minutes. Then add the leeks and mushrooms and continue to cook for a further 6-8 minutes, or until all the veg is soft. While the veg cooks combine the vegetable stock, water, soy sauce, yeast extract and Worcestershire sauce (if using) in a jug. Whisk to ensure that the veg stock is dissolved.
3. Stir the plain flour, garlic and thyme into the vegetable mix and cook for a further 1-2 minutes, then stir in enough of the liquid so that a thick sauce is created. Bring to a simmer then stir in the watercress and remove from the heat. Taste the mixture and add salt and pepper as needed. Pour into a large pie dish.
4. Roll out the shortcrust pastry to roughly the thickness of a pound coin. Cover the pie dish completely with the pastry then trim carefully. Crimp the edges with a fork and make a few small cuts in the centre to allow steam to escape while cooking.
5. Place the pie into the centre of the oven for 30-40 minutes, or until the pastry is cooked and golden brown. Remove from the oven and allow to rest for five minutes before serving.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.