There’s something deeply comforting about a pie, isn’t there? The kind that fills your kitchen with earthy aromas, that makes you slow down, that invites you to curl up and savour every mouthful. This Butterbean and Mushroom Pie is exactly that, a warm hug in food form, crafted with the same thoughtfulness we bring to every retreat meal.

Gluten-free, vegan, and absolutely soul-satisfying, this is the kind of dish that proves plant-based eating doesn’t mean sacrificing richness or comfort. It’s inspired by the Leiths-trained approach to cooking we use on our retreats, where nourishment meets flavour, and every ingredient is chosen with intention.

Perfect for those evenings after yoga when your body craves something grounding, when you want to extend that post-practice calm right through to bedtime. Let’s make something beautiful together.

Why Butterbeans and Mushrooms?

These two humble ingredients create magic when they come together. Butterbeans, creamy, protein-rich, and utterly comforting, provide that satisfying substance we all crave after a long day. They’re gentle on digestion, packed with fibre, and have this gorgeous velvety texture that melts into the sauce.

Mushrooms bring the umami. That deep, earthy flavour that makes you close your eyes and sigh with contentment. We use a mix, chestnut mushrooms for their firm texture, perhaps some shiitake for depth. They’re sautéed until golden, which is where the real flavour magic happens.

Together, they create this incredibly rich filling that feels indulgent without being heavy. The kind of meal that nourishes you on every level.

The Recipe: Slow, Simple, Satisfying

For the filling:

• 400g mixed mushrooms (chestnut, shiitake, or whatever calls to you), sliced
• 2 x 400g tins of butterbeans, drained and rinsed
• 2 shallots or 1 leek, finely sliced
• 3 cloves of garlic, crushed
• Fresh thyme (a generous handful)
• 2 tablespoons gluten-free flour
• 300ml vegetable stock
• 200ml unsweetened vegan yogurt (or cashew cream for extra richness)
• 2 tablespoons olive oil
• Salt and pepper to taste
• A splash of white wine (optional, but lovely)

For the topping:

• Gluten-free filo pastry (about 6 sheets)
• Olive oil for brushing

The method:

Heat your olive oil in a large pan over medium heat. Add your shallots or leek and let them soften, no rush here. After about five minutes, add the garlic and thyme. Let those aromas fill your kitchen.

Turn up the heat slightly and add your mushrooms. This is important: let them sizzle and brown. Don’t stir them too much. Let them caramelise. This is where the depth of flavour develops. About eight to ten minutes should do it.

Sprinkle over your gluten-free flour and stir for a minute or two. This will thicken your sauce beautifully. Now, if you’re using wine, add a generous splash and let it bubble away.

Pour in your vegetable stock gradually, stirring as you go. Watch it transform into a rich, glossy sauce. Add your drained butterbeans and let everything simmer together for about five minutes. The beans will absorb all those gorgeous flavours.

Take the pan off the heat and stir through your vegan yogurt. Season generously with salt and pepper. Taste it. Adjust. This is your pie, make it sing.

Transfer your filling to a baking dish (about 20cm x 30cm works perfectly). Now for the fun part.

The filo topping:

Preheat your oven to 180°C (350°F). Take your filo pastry sheets and scrunch them, yes, scrunch them, into loose, crumpled shapes. Lay them artfully across the top of your filling. It should look beautifully rustic, not perfect. That’s the point.

Brush generously with olive oil. This will give you those crispy, golden layers we’re after.

Bake for about 20 minutes, until the pastry is golden and crisp, and the filling is bubbling gently at the edges.

Let it rest for five minutes (if you can wait that long) before serving.

Serving Suggestions

This pie is a complete meal in itself, but it loves company. A simple green salad with a lemony dressing cuts through the richness beautifully. Or try it with some garlicky tenderstem broccoli or buttered green beans.

We often serve a version of this on our retreats, and it never fails to create that contented silence around the table, the kind where everyone’s too busy enjoying their food to speak. That’s when you know you’ve created something special.

The Nourishment Beyond the Plate

Food is one of the sacred pillars of our retreats. It’s never an afterthought. Every meal is crafted to nourish your body while you’re doing the deep work of nourishing your soul through yoga, meditation, and rest.

This pie embodies that philosophy perfectly. It’s comfort food that doesn’t weigh you down. It’s indulgent without being heavy. It grounds you while still feeling light enough to move, practice, and breathe deeply afterward.

That post-yoga glow? This kind of food supports it, extends it, makes it last.

Join Us This Spring

Speaking of nourishment, we have two beautiful opportunities coming up for you to experience this level of care firsthand.

Keyhaven Coastal Retreat | 13-15 March

Imagine waking to soft morning light filtering through your window, the distant cry of seabirds, and the knowledge that your only job today is to care for yourself. Our Keyhaven Coastal Retreat offers exactly this, a sanctuary by the water where you can truly exhale.

Wholesome, Leiths-inspired meals (yes, pies like this one may make an appearance), gentle yoga practices, coastal walks, and the space to simply be. The salt air, the tranquil shores, the invitation to slow down and restore.

Spain Retreat | 13-15 April

And if you’re craving sunshine and warmth, our Spain retreat in April awaits. Picture yourself practicing yoga under blue skies, nourishing your body with vibrant plant-based cuisine, and feeling the Mediterranean sun on your skin. It’s soul medicine of the highest order.

Both retreats are filling beautifully: spaces are limited because we believe in keeping groups intimate and the experience personal.

A Note from Me

Here’s something I want to share with you: I’m taking my own medicine this season. Between these retreats, I’ll be stepping back to recharge, to fill my own cup, to practice what I preach about rest and restoration.

Because you can’t pour from an empty vessel, can you?

I’ll return to you refreshed, restored, and ready to hold space with even more presence. Sometimes the most radical thing we can do is pause. Honour our own needs. Model the very self-care we encourage in others.

So while I’m resting, I hope you’ll consider giving yourself the gift of a retreat. Of slowing down. Of nourishing yourself: body, mind, and spirit: with the same care you’d give to someone you love deeply.

Make This Pie Your Own

This recipe is forgiving and adaptable. Add some sun-dried tomatoes for sweetness. Stir through some spinach or kale. Use whatever mushrooms you can find. Swap the filo for a gluten-free puff pastry if that’s what you have.

The point isn’t perfection. It’s presence. It’s taking time to create something nourishing. It’s feeding yourself and those you love with intention.

And if the thought of cooking feels like too much right now? That’s okay too. That’s exactly why we create these retreats: so you can be nourished without having to do the work yourself. Sometimes, the most loving thing is to let someone else care for you.

Ready to give yourself that gift? I cannot wait to welcome you, to feed you, to practice alongside you. These spring retreats are going to be something truly special.

With love and a full heart,
Nova ✨

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For more retreat-inspired recipes and nourishing plant-based meals, explore our recipe collection. And if you’re curious about what a retreat experience actually feels like, read about why a New Forest yoga retreat might change everything.