One-Pan Mushroom & Silverbeet Filo Pie - Natural Stock Co.

One-pan mushroom and silverbeet filo pie

Savour the warmth of this comforting one-pan mushroom and silverbeet pie, brimming with wholesome goodness. Enhanced with The Natural Stock Co’s Mushroom Stock for a rich flavour infusion of earthy mushrooms, this recipe is destined to be your go-to on winter nights when you yearn for a nourishing feel-good dinner.

Vegetarian / Vegan option

Cook style

30 mins

Prep Time

20 mins

Cook Time

4+

Serves

Stock Base

Ingredients

Filling

4 Tbsp olive oil
800g mixed mushrooms, roughly sliced
2 onions, sliced
6 garlic cloves, minced
2 sprigs of thyme, leaves picked
Good amount of cracked black pepper
1 bunch silverbeet, removed from stem, washed and chopped
2 Tbsp olive oil
3 Tbsp plain flour
2 Tbsp The Natural Stock Co mushroom stock concentrate
1 Tbsp Dijon mustard
¾ cup sour cream
¾ cup water

Filo top

10 sheets of filo pastry, thawed
6 Tbsp olive oil
1 tsp fennel seeds (optional)

To Prepare

Pre-heat oven to 180°C

Add 4 tablespoons of olive oil to an ovenproof frying pan (about 26cm) on a medium-high heat. Fry the mushrooms for 12-15 minutes until there is no moisture left and the mushrooms are caramelising.
Add the onion, garlic, thyme and a good grind of black pepper. Turn the heat down slightly and cook, tossing, for a further 5 minutes.
Add the silverbeet into the pan and cook until wilted before removing the mixture into a bowl.
Wipe the pan clean, pop it back on a medium heat. Add the additional olive oil and plain flour, stir until combined and cook for 2 minutes.
Add the mushroom stock concentrate, mustard, sour cream and water. Stirring the mixture, simmer gently for 4-5 minutes or until the sauce has thickened slightly.
Return the mushroom mixture back to the pan and stir to coat in the sauce.
Remove the pan from the heat.
For the filo top, brush a sheet of pastry lightly with oil then place another sheet directly on top of the first. Loosely scrunch the oiled pastry sheets to a quarter of their original size then place on top of the filling in the pan.
Repeat until the top is covered, then brush the filo top with additional oil and scatter fennel seeds.
Bake in the oven for 15-20 minutes or until the filo is golden and crisp.

Cook's note

Swap out the sour cream with a vegan yoghurt to take this dish from vegetarian to vegan.
Swap silverbeet for pre-washed spinach leaves for an even quicker preparation.

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