A mushroom, tomato & red wine pie with baby onions & thyme

Awards & Accreditations

  • PETA award - Best Vegan Pie
  • Great Taste Award 2018
  • Vegan Society Approved

What you think

  1. I still eat meat and found this pie absolutely amazing. The pastry alone is unbelievable!

    Keeley From Lancashire

  2. Best vegan pie I have tasted yet. Fantastic.

    Linda From Glasgow

  3. As a vegan this was a real treat and so tasty.

    Mandy Cobley From Rhyl

  4. Had one of these as a free giveaway, simply the best pie i’ve ever had in 54 years of pie eating!!!!

    Dave From Bedworth

  5. At last, a Vegan pie that looks like a pie.

    David Allsopp From David Allsopp

  6. Bloody smashing, deep, rich flavour on the mushrooms. You wouldn’t know the pastry is butterless!

    Sophie From Brighton

  7. Absolutely banging!!

    Tim From Reading

  8. Yummmmmmy! The best pie I have ever tasted.

    Diane From Solihull


Nutritional info

Typical values per 100g per pie
Energy (kJ) 872 2354
Energy (kcal) 208 562
Fat 9.5g 25.7g
of which saturates 4.1g 10.9g
Carbohydrates 25.0g 67.5g
of which sugar 5.2g 14.0g
Protein 4.4g 12.0g
Salt 0.7g 2.0g


Wheat flour (contains calcium, iron, niacin, thiamine), water, British chestnut mushroom (11%), tomato (6%), baby onion, prune, onion, carrot, shea oil, rapeseed oil, red wine (2%), segregated sustainable palm oil, red quinoa, coconut oil, tomato puree, sun dried tomato, cornflour, garlic, salt, parsley, yeast extract, balsamic vinegar, sunflower oil, black pepper, demerara sugar, leek, thyme, wheat protein, mushroom, barley malt extract, bay, natural flavouring, lemon juice concentrate.

For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, sesame and mustard seeds.

Cooking instructions

Place the pie on a baking tray into a pre-heated oven.

From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes

From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’