Eggplant and mushroom pasta pot pie

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

Sink your fork through a buttery, golden crust to reveal the delicious, hearty centre of this eggplant and mushroom pie. We’ve added pasta pieces into the filling for extra texture, flavour and comfort!

Looking for more satisfying pot pies or more vegetarian pies?



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.

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