Strangely enough as I don’t eat meat, there are very few vegetarian recipes on here. This is a vegetarian version of the chicken tangle pie I made for Jim and his sister Mary.


  • a splash of olive oil
  • 1 medium onion
  • 250g mushrooms
  • a good sprinkling of thyme
  • 100ml white wine
  • a handful chopped parsley
  • 2 tbsp low-fat creme fraiche
  • 2 sheets filo pastry

Fry the onions until they start to soften and colour. Add a sprinkling of thyme, and then the white wine. Reduce. Add the parsley, and the creme fraiche. Give it a little stir and pour into a pie dish.

Scrunch the filo pastry over the top of the mushroomy sauce. Paint with a little olive oil.

Bake at 200C until the topping is crisp and golden, and the filling gently bubbling.