Sweet potato and mushroom pie


Super soft filling with crispy puff pastry!

This pie is a favourite all year round 






6 large peeled white potatoes and cut into quarters

1 small peeled sweet potatoes and cut into quarters

2 cups of thinly sliced white mushrooms 

1 green onion sliced thin 

1/4 cup of nutritional yeast 

1/2 cup of vegan butter 

1/2  teaspoon of salt

1/4 teaspoon turmeric 

1 teaspoon paprika 


2 sheets of vegan puff pastry joined together at the ends

1 x pie tin 24 cm 




  1. Start by placing a large saucepan on high heat and bring to boil
  2. Add all potatoes and cook for around 30 minutes or until tender to mash. 
  3. once boiled, drain off water and add your vegan butter, salt, turmeric, paprika and nutritional yeast to the potatoes 
  4. Then mash well until smooth and creamy
  5. Now add your green onion and mushroom and stir through well
  6. Place your puff pastry into pie shell and cut off excess from edges trim and adjust to fit shell
  7. Now fill with your potatoes mix and bake at 180 degrees for 40 mins or until golden brown 


Once cooked remove from oven and serve warm or cold 




Leave a Comment

Join our VIP list

Subscribe Now

To keep up to date with the latest classes and information.
Sign up below.