This savory pie is filled with mushrooms, butter beans, and marinated artichokes, all cooked in a creamy sauce and topped with crispy filo pastry. It's a comforting plant-based dish, perfect for cold nights, packed with flavor and nutrients.
Ingredients
- 1 tbsp (15 ml) oil from the jar of artichokes
- 2 large French Echalion (banana shallots), finely sliced
- 1 cup (225 g) marinated artichoke hearts, finely chopped
- 5 cloves garlic minced
- 8 sprigs of thyme leaves stripped, divided
- 5 cups (500 g) mushrooms roughly chopped
- 1 (14-oz [400-g]) can butter beans drained and rinsed
- Salt and pepper to taste
- 1 tbsp (8 g) all-purpose (plain) flour
- 1 ¾ cups (400 ml) mushroom or vegetable broth (stock)
- ⅓ cup (85 g) plain, unsweetened vegan yogurt
- 4–5 sheets of filo pastry
- 1 tbsp (15 ml) olive oil for brushing
Instructions
- Preheat the oven to 350ºF (180ºC or gas mark 4).
- On the stovetop, heat the 1 tablespoon (15 ml) of oil from the artichokes in a round ovenproof pan or dish. Add the shallots and fry them over medium heat for about 5 minutes, or until soft. Add the artichokes, garlic and 6 sprigs of thyme and fry for another couple of minutes.
- Add the mushrooms to the pan and soften for about 10 minutes, until they reduce considerably in size. Don’t stir too much to allow them to take on some color. Add the butter beans, season with salt and pepper and mix well.
- Add the flour and stir through everything in the pan. Pour the broth in and deglaze any flavor from the bottom of the pan.
- Bring the pan to a simmer and keep stirring as the mixture thickens. Add the yogurt and mix well to combine it into the sauce.
- Tear the filo pastry into narrow strips. Scrunch and fold each strip on top of the mushroom and bean filling. Once the whole pan is covered, use a fork to tuck any loose edges of pastry down into the filling.
- Brush the pastry lightly with oil and sprinkle the remaining thyme leaves over it. Bake for about 20 minutes, or until the pastry is golden and crispy. Serve immediately.