Eggplant and mushroom pasta pot pie

Give an Italian twist to the classic Australian pie with this filling vegetarian pasta pot pie.

  • 40 mins cooking
  • Makes 6 Item
  • Print


  • 1 1/2 tablespoon extra virgin olive oil
  • 1 medium (150g) brown onion, chopped finely
  • 2 garlic cloves, crushed
  • 1 medium (300g) eggplant, peeled, chopped coarsely
  • 200 gram swiss brown mushrooms, quartered
  • 1/3 cup (80ml) red wine
  • 2 tablespoon tomato paste
  • 800 gram canned crushed tomatoes
  • 1/4 cup fresh basil leaves, loosely packed, shredded finely
  • 375 gram penne pasta
  • 1 egg, beaten lightly
  • 3/4 cup (90g) cheddar cheese, coarsely grated
  • 3 puff pastry sheets
  • 1 egg white, beaten lightly


  • 1
    Preheat oven to 200°C (180°C fan-forced). Oil six 2-cup (500ml) ramekins.
  • 2
    Heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring, for 3 minutes or until onion is softened.
  • 3
    Add the eggplant and mushrooms. Cook, stirring, for 5 minutes or until mushrooms begin to colour. Add wine. Cook until nearly all the liquid is evaporated.
  • 4
    Stir in paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Stir in basil; season to taste.
  • 5
    Meanwhile, cook pasta in a large saucepan of boiling salted water until just tender; drain.
  • 6
    Place pasta and tomato sauce in a large heatproof bowl with combined whole egg and cheese; stir to combine.
  • 7
    Using one of the ramekins as a guide, cut six rounds, a little larger than the dish, from pastry.
  • 8
    Spoon pasta mixture into ramekins. Brush edges of ramekins with egg white. Top ramekins with pastry rounds, pressing to seal.
  • 9
    Cut a small slit in the top of each pie. Cut rest of pastry into 1cm-wide strips; make a lattice pattern on pastry tops, brush lightly with egg white. Place pies on an oven tray.
  • 10
    Bake pies for 15 minutes or until pastry is golden brown.