Mushroom & Asparagus Pie (Vegetarian) 12x220g

Designed to delight any vegetarian, this pie mixes wild and cultivated mushrooms into a healthy serving of asparagus. Cooked in a creamy white wine sauce using Goodwood organic cream and milk. Encased in our handcrafted buttery shortcrust pastry.

FILLING: Mixed wild & cultivated mushrooms (37%), Asparagus (17%), Water, Leeks, Onions, Semi-skimmed MILK, Double Cream (MILK), Tapioca Starch, Rapeseed Oil, MUSTARD, White Wine (SULPHITES), Mushroom Bouillon (Vegetable Oil (Palm, Sunflower), Salt, Potato Starch, Maltodextrin, Yeast Extract, Flavourings, Sugar, Mushrooms (1.6%), Spices (Garlic, Pepper, CELERY Seeds), Onion Juice Concentrate), Garlic, Herbs, Seasoning

PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% Rapeseed Oil, 80% RSPO palm oil), Water, Free-Range EGG, Salt

Allergens: Wheat, Milk, Mustard, Sulphites, Celery, Egg.

How to keep your pie:

Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.

How to cook your pie to piefection:

Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:

25 to 30 minutes from chilled

50 to 55 minutes from frozen

How to cook your pie in an Air Fryer:

Pre-heat Air Fryer to 180C, remove all packaging and place pie in the basket and cook for:

18 to 20 minutes from chilled

Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.

he first vegetarian pie I made, because my wife Toni often chooses vegetarian when we eat out and I was disappointed by many of the options that often look like an afterthought and lacklustre. I wanted to create a vegetarian option that would absolutely delight anyone choosing meat free. We use a mix of wild mushrooms and sliced cup mushrooms, but we fry them first to release all the fantastic juices, and then we reduce this over the course of 20 minutes to really intensify the mushroom flavour.

We then add quarter moons of red onions, garlic and leeks followed by the creamy sauce of white wine, organic double cream, herbs and wholegrain mustard, and towards the end of the cooking, beautiful slices of asparagus spears. Buttery mashed potato works very well to mop up the sauce of this delicious pie, or our sweet potato fries also work especially well.