Mushroom and ale pie

Name: Mushroom and ale pie
Total time: 7200 s
Yield: 6 people
Cuisine: British
Ingredients: 15 g dried mushrooms; 250 ml just-boiled water; 360 g mixed white and red onions, chopped; 2 garlic cloves, crushed; 480 g chestnut mushrooms; 330 ml pale ale; 1 vegetable stock cube; 2 tbsp tomato purée; 2 tbsp redcurrant jelly; 1 tbsp soft light brown sugar; 1 sprig rosemary; 2 bay leaves; 3 tbsp cornflour mixed with 3 tbsp cold water; 180 g cooked and peeled chestnuts; To taste salt and black pepper; 300 g flour; 1 tsp salt; 100 g butter; 5-6 tbsp cold water; 1 egg

Sam Meadley @samm

Bristol, England, United Kingdom

This was part of our Christmas day lunch. I recently made shortcrust pastry for the first time I was amazed at how easy it was. I also have a lifetime of memories of steak and ale pie. As I was cooking vegetarian this Christmas, and because I love mushrooms, this was an easy and delicious option. 🎄 decoration optional!

Sam Meadley @samm

Bristol, England, United Kingdom

Saved

Ingredients

2 hours

6 people

Filling
15 gdried mushrooms
250 mljust-boiled water
360 gmixed white and red onions, chopped
2garlic cloves, crushed
480 gchestnut mushrooms
330 mlpale ale
1vegetable stock cube
2 tbsptomato purée
2 tbspredcurrant jelly
1 tbspsoft light brown sugar
1 sprigrosemary
2bay leaves
3 tbspcornflour mixed with 3 tbsp cold water
180 gcooked and peeled chestnuts
To taste salt and black pepper
Pastry
300 gflour
1 tspsalt
100 gbutter
5-6 tbspcold water
1egg

Saved

Steps

2 hours

1

Combine the dried mushrooms with 250ml freshly boiled water and set aside.
Gather the onions.
2

Chop the onions real small and add to a pan of hot oil. Cook for 5-6 mins until browned.
3

Once the onions are cooked, add them to a bowl. Keep the pan around as you’ll use it again. Meanwhile, prepare the mushrooms. Quarter the smaller mushrooms and slice the larger ones.
4

Add a little more oil to the pan and add the fresh mushrooms once hot. Cook for 5 or so minutes until they’re sealed.
Stir in the soaked mushrooms and the liquid, the ale, garlic, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, rosemary and bay leaves. Add the onions back into the pan.
Season with a generous pinch of salt and lots of black pepper and cook for 20 mins, stirring occasionally.
5

Make the cornflour and water mixture and stir through the pan. Continue to heat and stir for a minute or so until the sauce thickens. Stir in the chestnuts and season to taste. Remove the rosemary and bay leaves at this point.
6

Transfer the mixture into a pie dish to cool. Mine is approx 1.6 litres.
7

Make the shortcrust pastry (or use ready-made) and roll it out on a floured surface to the desired size. Once the mix is cool, top with the pastry sheet and trim the excess. If you’re feeling fancy why not use the excess to decorate the top.
Beat an egg in a dish and generously apply to the pastry lid using a brush. This will help the pastry turn that nice golden brown colour.
8

Bake at 200°C for 40-50 mins until the pie is nicely browned. Leave to cool a bit before tucking in. Merry Christmas!