There is a howling North Easterly gale blowing out there – it is biting! On our walk to school today we worried about the daffodils, waving their yellow heads in defiance, and wanted to fold  them back down into their wintery beds. Spring has clearly wandered off again for a while and my mind has turned back to warming, welcoming comfort food for their return this evening.

Mushroom chestnut and stilton vegetarian pie in a dish with handles.

This is a recipe I have been working on for a while and I’m pretty convinced that it is now The Perfect Vegetarian Pie. I took my inspiration originally from a recipe in Simon Rimmer’s ‘More from the Accidental Vegetarian‘, an excellent book full of temptations. My version has chestnuts, green peppers, garlic and thyme added to the mix and is tucked up under a blanket of golden puff pastry.

Chestnut and mushroom vegetarian pie filling in an oval-shaped dish, prior to having the crust added.

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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mushroom chestnu and stilton vegetarian pie.

Mushroom, Chestnut and Stilton Pie

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Course: Main Course
Cuisine: English
Servings: 4
Calories: 1071kcal


  • 500 g Jus Rol puff pastry block
  • 1 onion peeled and diced
  • 1 green pepper diced
  • 400 g chestnut mushrooms sliced
  • 200 g pack of Merchant Gourmet whole chestnuts or tinned chestnuts, or fresh ones in season roasted and peeled
  • 1-2 cloves garlic finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce
  • 2 tbsp fresh thyme finely chopped
  • freshly ground black pepper
  • 200 g crumbled vegetarian Stilton cheese


  • Preheat the oven to 200°C/390°F and  remove the pastry from the fridge while you make the filling
  • Fry the onions, mushrooms and peppers in the oil for 5-10 mins until the mushrooms have released their juices and most of it has fried off
  • Add the garlic and fry for 1 minute
  • Add the chestnuts, tomato puree, soy sauce, thyme and a splash of water (2-3 tbsps just to make a little sauce)
  • Cook briefly, add plenty of black pepper to taste and place in an appropriately sized pie dish
  • Crumble the Stilton cheese over the top
  • Roll your pastry out to fit and overlap a bit, wet the edge of the dish with water
  • Pop your pastry on top and crimp it into place with your fingers
  • Make a steam hole in the top, brush with a little milk and put it in the oven for about 20 mins until it is all puffy, golden and crisp and your house smells divine


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 1071kcal | Carbohydrates: 90g | Protein: 24g | Fat: 70g | Saturated Fat: 27g | Cholesterol: 38mg | Sodium: 1271mg | Potassium: 1035mg | Fiber: 4g | Sugar: 5g | Vitamin A: 691IU | Vitamin C: 52mg | Calcium: 327mg | Iron: 5mg
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Mushroom chestnut and stilton vegetarian pie, served with mashed potato and broccoli.

Serve with buttery mashed potato and in season purple sprouting broccoli.

This can easily be made suitable for vegans. I love that Jus Roll puff pastry is vegetarian society approved and suitable for vegans so if you swap the Stilton for Blue Style Sheese or leave it out altogether you have a delicious vegan pie! Equally, if you have blue cheese haters in the family, make two pies in smaller dishes and leave the cheese out of one!


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