A vegetarian mushroom pie with lots of rich gravy. It's easy to make using frozen puff pastry and you can experiment with the types of mushrooms.
Tasty, and went well with some mashed potatoes and other veges to accompany chops. Next time I might use a little less soy sauce or a low salt one. - 14 Jun 2011
This is a great recipe. I make it for all the holidays as I am cooking for vegetarians too. I add about 1/4 cup basmati rice and a bit of extra stock to the mixture and allow it to simmer 2 minutes longer. I think this makes the dish heartier and more satisfying. Everyone always loves it! - 01 Nov 2013
Even using low-salt soy sauce and less than a 1/4 cup (as Missusmack suggested), all I could taste biting into this pie was salty soy. It really overpowered the flavour of mushrooms, and even seemed to seep into the crust. It was like chewing on a salt lick. My husband enjoyed it, though, so in future I might make one just for him. - 24 Sep 2014