Buttery Beans, Carrots and Mushroom Pie

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Buttery Beans, Carrots and Mushroom PieSurprises come in small packages! This Sunday, I made this yummy pie for my kids packed with loads of veggies. You can reduce the amount of butter if you prefer less oil. You can use red beans readily available in your kitchen though white beans will give you the best results. Similarly, you can change the veggies as well. For best results, make sure you bake it at a low temperature. You can also make the nonvegetarian version of this pie replacing veggies with boneless chicken. Instead of regular butter, you can also use cheese or clarified butter in moderate quantities. It's a rich main course recipe ideal for dinner or lunch. So let's make this tasty pie for our family members in a few simple steps.

Buttery Beans, Carrots and Mushroom Pie
Buttery Beans, Carrots and Mushroom Pie

Delicious vegetable pie

Relish this delicious and simple pie recipe which is stuffed with fresh and tasty vegetables and is flavored with fresh herbs for added flavor and good texture.

Preparation Time: 45 minutes
Cooking time: 45 minutes
Servings: 6

  • 1/2 cup red or white beans (soaked overnight)
  • 1/2 cup carrots (diced)
  • 1/2 cup button mushrooms (diced)
  • 2 cups all purpose wheat flour
  • 1/2 tsp baking powder
  • 150 gm butter
  • 1 cup tomato sauce
  • pinch of paprika
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 green chili (finely minced)
  • 1/2 tsp dried herbs (coarsely ground)
  • 1 egg (whipped)
  • 3 tsp olive oil
  • salt to taste


  1. Add whipped egg, baking powder, 50 gm butter and a pinch of salt in the flour and sift for a minute.
  2. Slowly add water and knead into nice pie dough. Keep aside for 15 minutes.
  3. Pressure cook beans in about 1 liter salted water for about 15 minutes. Drain all the water and keep the beans aside.
  4. Heat olive oil in a nonstick pan.
  5. Add minced green chili with tomato sauce and simmer for about 2 minutes.
  6. Add pressure cooked beans with diced carrots and mushrooms.
  7. Season with onion powder, garlic powder, paprika, dried herbs and salt.
  8. Simmer for about 10 minutes with a closed lid.
  9. Add remaining butter and simmer for 5 minutes.
  10. Grease pie tin with butter and arrange dough roll on the base.
  11. Fill it with the beans and mushroom mixture.
  12. Cover it with other dough roll and seal it well from the edges. Make few holes from a knife to let the steam escape.
  13. Bake in a preheated oven at 200 degrees for about 20 minutes.
  14. Serve hot with salad and cheese.


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