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We were delighted to be approached by Simply Vegan magazine to create this vegan Rainbow Pie recipe and capture it for the front cover of the January 2020 Simply Vegan edition! The brief was to create a crowd-pleasing, heartwarming, simple plant-based dish that everyone will enjoy.

Simply Vegan Magazine Cover shotSo here you are our Rainbow Pie, it ticks all the boxes with just 7 main ingredients and can be prepared in 30 minutes. Filled with a vibrant,  delicious array of vegetables to nourish your body during and after the festive season. You can find your Simply Vegan magazine in Waitrose, Sainsburys and WHS.



Serves                         8-10

Cooking time              1 hour 10 minutes


2x 500g shortcrust pastry blocks

Pie filling ingredients


1 medium leek, sliced

330g chestnut mushrooms, sliced

1 clove garlic, finely chopped

½ tsp. dried tarragon

1½ tbsp. extra virgin olive oil

Pinch of salt

Few twists of black pepper

Sweet potato

4 medium sweet potatoes (about 850g)

1 tbsp. extra virgin olive oil

Pinch of salt

Few twists of black pepper


200g baby spinach

50g dried cranberries

150g pre-cooked beetroot, sliced

1 tbsp. plant-based milk



Grease a 20cm round springform cake tin with a little extra virgin olive oil (about 7.5cm in height).

Chop the leek and mushrooms into 1cm slices. Heat 1½ tablespoons of oil in a large frying pan and sauté the leek over a medium heat for 5 minutes. Then add the sliced mushrooms, garlic, dried tarragon and cook for 20 minutes until the vegetables are soft and any excess liquid has evaporated. Season and set to one-side.

Meanwhile, peel and cut the sweet potatoes into 2cm cubes. Steam for 10-12 minutes until tender. Mash the sweet potatoes with 1 tablespoon of extra virgin olive oil and season to taste.

Place the spinach into a colander, over a sink and pour over a kettle of boiling water. Drain and place the spinach in the colander under the cold water tap to refresh. Squeeze the excess water out of the leaves.

Slice the pre-cooked beetroot into ½cm thick slices.

Preheat the oven to 180°C.

To prepare the pastry

On a lightly floured surface roll out a pack of pastry to a circle 4mm thick and large enough to line the base and sides of the tin. Roll the pastry around the rolling pin and lift it over the tin. Carefully unroll the pastry so it falls into the tin and lines the base and sides. Press the pastry into the sides and base, taking care that there are no cracks. Once the tin is lined, use a sharp knife to trim off any excess pastry from the top of the tin.

Spoon half the mashed sweet potato into the base of the pie and gently smooth the layer with the back of a spoon. Scatter the cranberries evenly across the top of the mash.

Add the next layer of sliced pre-cooked beetroot, making sure it doesn’t touch the pastry.

Spoon over the cooked leeks and mushrooms in an even layer and gently press down.

Add an even layer of spinach before finally adding the remaining sweet potato mash. Ensure the final layer is spread evenly across the top.

Roll out the second pack of pastry to a 4mm thick circle and sized to fit the top of the pie. Roll the pastry around the rolling pin and lift onto the top of the pie. Trim off any excess pastry. Gently press the pastry down on top of the pie and crimp the edges with your forefingers and thumb to seal.

Make 2 small slits in the middle of the pastry top to allow steam to escape.

Decorate the top of the pie with pastry leaves cut from the leftover pastry.

Brush the top of the pie with plant-based milk.

Place the pie on the bottom shelf of the oven and bake for 45 minutes until golden brown.

Remove from the oven and place on a wire cooling rack. Allow the pie to cool for 10-15 minutes before carefully removing the spring-sided tin.

Slice and serve.

Any remaining pie can be kept in a sealed container in the fridge and eaten within 3 days.