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Mushroom Stroganoff Pie


Like mushroom stroganoff? Like pie? Then you’ll love this. If you’re looking for a recipe to use all those spices and sauces at the back of the cupboard – the Mushroom Stroganoff Pie is exactly that. This hearty recipe is full of flavour, and you probably have most of the ingredients in the kitchen already – making it easy and affordable.



For the pie crust

See our perfect pastry recipe.

For the filling

  • 650g mushrooms, sliced
  • Tbsp olive oil
  • 30g butter
  • 3 medium onions, chopped
  • 2 tbsp paprika
  • 3 tbsp plain flour
  • 250ml white wine
  • 2 tsp Worcestershire sauce
  • ½ tsp English mustard
  • Half a vegetable stock cube, crumbled
  • 3 tbsp sour cream
  • 2 sheets ready-made shortcrust pastry
  • 1 egg, lightly beaten



  1. Fry the mushrooms until lightly brown and soft, add in the tablespoon of oil and butter and set aside or later
  2. Add the onions to the pan and fry gently with the paprika until soft. Pop the mushrooms back in, adding the flour and stirring gently to mix. Season with salt and pepper
  3. Add the wine, Worcestershire sauce, mustard, stock cube and around 7 tbsp. water. Simmer the mixture for 10 - 12 minutes before removing from the heat and adding the sour cream whilst stirring gently – leave to cool
  4. Line the bottom of a pie dish with around a half a centimetre thickness of your rolled-out pastry, pressing into the corners, and trim the excess around the top
  5. Place your cooled mixture into the dish and cover with the second sheet of pastry to form a lid. Crimp the edges of the pie with a fork, brush the top with a beaten egg and poke a steam hole into the centre
  6. Heat the oven to 190°C/ Gas 5 and bake for 45 minutes (less if the pastry starts to brown too much)
  7. Serve with your favourite veg and mash potatoes

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