Portabella Steak & Kidney Bean Pie

Portabella Steak & Kidney Bean Pie

Serves 8


  • 2 onions, diced
  • 4 garlic cloves, minced
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp miso paste
  • 2 Tbsp tomato paste
  • 500g Portabella mushroom steaks
  • 500g Portabellini mushrooms, quartered
  • 50g flour
  • 500ml vegetable stock
  • 2 x 400g tins kidney beans, drained and rinsed
  • 1 x 400g roll store bought puff pastry
  • 1 large egg, beaten, for egg wash
  • Olive oil
  • Salt and pepper, to taste




  • Heat a drizzle of olive oil in a large saucepan.
  • Brown the mushrooms in batches until golden brown all over.
  • Remove from the pan and set aside.
  • Add a fresh drizzle of oil to the pan.
  • Sauté the onion until tender.
  • Add the garlic and cook until fragrant.
  • Add the balsamic vinegar, miso paste, tomato paste and cook until the tomato paste turns a dark brick red colour.
  • Add in the golden brown mushrooms and scatter with flour.
  • Mix well so everything is coated in the flour.
  • Pour in the vegetable stock, mixing as you go to create a homogenous gravy.
  • Add the kidney beans and bring to a simmer.
  • Simmer until thickened and the flavours meld together.
  • Taste to adjust seasoning.
  • Preheat the oven to 200°C.
  • Scrape the filling into a ± 22cm x 30cm baking dish.
  • On a lightly floured work surface, roll out the pastry to fit your baking dish.
  • Cover the filling with the puff pastry and press down along the edges of the baking dish to seal the pie.
  • Make 4 little slits in the pastry for steam to escape.
  • Brush generously with egg wash and then place in the oven.
  • Bake for 30-35 minutes until the crust is golden brown and cooked through.
  • Serve generous spoonfuls with a fresh side salad and enjoy!


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