Creamy Truffle Mushroom and Spinach Pie
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Creamy Truffle Mushroom and Spinach Pie

with Cheddar and Roasted Carrots

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

½ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

225 grams

Closed Cup Mushrooms

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

3 unit(s)


150 grams

Creme Fraiche

(Contains Milk)

15 grams

Vegetable Stock Paste

(Contains Celery)

100 grams

Baby Spinach

1 sachet(s)

Truffle Zest

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2963 kJ
Energy (kcal)708 kcal
Fat50.5 g
of which saturates28.9 g
Carbohydrate51.5 g
of which sugars19.8 g
Protein15.4 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, remove the puff pastry from your fridge and allow to come up to room temperature.

Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Grate the cheese.


Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins.

Add the mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally. 

Stir in the garlic and fry until fragrant, 30 secs.


Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the mushrooms. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.

Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.


Once the pie filling is cooked, transfer it to an appropriately sized ovenproof dish. 

Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess. Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 

Once the carrots have roasted for about 10 mins, move them to the middle shelf and bake the pie on the top shelf until golden brown, 15-20 mins. 


When everything's ready, serve your pie on plates with the roasted carrots alongside.