Mushroom, Chestnut & Ale Pie Recipe

Ingredients

200g shallots
3 garlic cloves
400g mushrooms
300g leeks
200g cooked & peeled chestnuts
2 tbsp tomato purée
1 vegetable stock cube
A handful of thyme
2 bay leaves
220g jar of redcurrant jelly
330ml Black Isle Brewery Pale Ale
2 tbsp cornflour
300g vegan shortcrust pastry

Prep: 20 mins | Cook: 1 hr 10 mins

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Method

1. Trim, peel and finely slice the shallots. Peel and grate the garlic. Slice the mushrooms so they’re all roughly the same size. Trim the roots and woody greens off the leeks, rinse out any grit, then slice them into 1cm-thick rounds. Slice the chestnuts in half.

2. Heat 1 tbsp oil in a large, non-stick frying pan over a medium heat. Add the shallots and leeks with a large pinch of salt and pepper. Fry, stirring occasionally, for 5-8 mins, till glossy and lightly golden.

3. Add the garlic and fry, stirring, for 1 min till fragrant. Add the mushrooms and chestnuts and cook for 8-10 mins, stirring often, till lightly browned.

4. Stir in 2 tbsp tomato purée, the vegetable stock cube, thyme sprigs, bay leaves and 2 tbsp redcurrant jelly. Pour in the pale ale. Season with a pinch of salt and pepper and stir well. Bring to a simmer and cook for 15-20 mins to allow the flavours to develop.

5. Meanwhile, add 2 tbsp cornflour to a small bowl and pour in 2 tbsp water. Stir together to form a thick paste. After the mushroom mixture has cooked for 15-20 mins, pour in the cornflour paste. Cook for 2 mins, stirring, till the sauce has thickened. Spoon the mushroom mixture into a 1½ ltr pie dish. Set to one side to cool slightly.

6. Heat your oven to 200°C/Fan 180°C/Gas 6. Remove the vegan pastry from the fridge. Lightly dust your work surface with flour from your kitchen, if you have some. Using a rolling pin, roll out the dough till it’s roughly the thickness of a £2 coin. No flour? Roll the pastry out between 2 sheets of baking paper. Cut a circle of pastry that’s around 3cm larger than the pie dish, or keep it rectangular if that matches your dish. Keep the leftover pastry trimmings for decorations.

7. Brush the rim of the pie dish with a little plant-based milk or water. Lay the pastry on top and use a fork to crimp the edges and secure the pie lid to the dish. Use the trimmings to make decorations, if liked.

8. Bake in the middle of the oven for 35 mins till golden brown. Let it cool in the dish for 5 mins before serving the pie with the remaining redcurrant jelly on the side.