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Mushroom Stroganoff Pie w Sour Cream Mash

Mushroom Stroganoff Pie w Sour Cream Mash

The perfect creamy, rich, comforting meal. Serves perfectly with steamed green beans! 

Recipe by @jessy.wallace 

Makes: 2-3 Large serves. 

  • 1 onion, diced 
  • Approx. 700g button mushrooms, but can do half mushrooms/half vegan beef if you can find it 
  • 1 tsp garlic powder 
  • 2 tsp smoked paprika 
  • 2 tbsp tomato paste 
  • 2 tsp Dijon mustard 
  • 1.5 cups vegan beef style stock 
  • 1 tbsp cornflour mixed w water to thicken 
  • 1/3 cup LOCO dairyfree sour creamy
  • 5 large potatoes 
  • Couple tbsp vegan butter 
  • 1/3 cup LOCO dairyfree sour creamy
  • Handful fresh chopped parsley 
  • Salt & pepper 
  • Any green veg you want steamed to serve. 


  1. Preheat oven to 200° grill. 
  2. Fry the onion until soft, then add in the chopped button mushrooms and/or vegan beef. 
  3. Fry until mostly cooked, then add in the garlic powder, smoked paprika, mustard and tomato paste. Combine everything together ensuring mushrooms are covered, then add in the stock and the cornflour, season to taste with salt and pepper. Leave to simmer. 
  4. Boil your potatoes until they are soft. Drain then mash with vegan butter and a little plant based milk if needed, however you’re going to be adding the sour cream. Once they’re mostly mashed, stir the sour cream and parsley through and season to taste.
  5. The mushroom sauce should be nice and thick after about 20 minutes, turn off the heat and stir through the sour cream.
  6. Pour into a small baking tray then top with the mashed potato, drizzle a little olive oil then place under grill in the oven until browned on top. Serve with steamed greens.
  7. Enjoy!