Mushroom, corn and zucchini pie

This creamy vegetarian pie recipe is perfect for getting that comfort food-fix while still fitting in plenty of vegetables. Delicious, vegetarian and ready in just 35 minutes

  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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  • 4 sheets shortcrust pastry
  • 30 gram butter
  • 1 tablespoon olive oil
  • 250 gram button mushrooms, trimmed, halved
  • 2 small zucchinis, halved, sliced
  • 310 gram can creamed corn
  • 1/2 cup grated tasty cheese
  • 1/4 cup chargrilled capsicum, chopped
  • 4 spring onions, finely sliced
  • 1 tablespoon milk
  • tomato sauce, salad to serve


  • 1
    Preheat oven to 200°C. Lightly grease four 12cm pie pans.
  • 2
    Line pans with pastry, extending pastry over edges of pie dishes. Cover each with baking paper. Fill with baking beads or dried rice, then blind bake for 10 minutes. Remove paper and filling.
  • 3
    Heat butter and oil in a large frying pan on high. Sauté mushroom and zucchini for 2-3 minutes until just tender. Cool slightly, then transfer to a bowl with corn, cheese, capsicum and spring onion. Season.
  • 4
    Spoon vegetable mixture into pastry shells. Cover each dish with remaining pastry, then press and pinch pastry edges to seal. Brush with milk. Make an air vent with the point of a knife, then bake for 20-25 minutes until pastry is golden. Serve accompanied with tomato sauce and salad.