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Vegan Ale and Mushroom Pie
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Vegan Mushroom Pie with Ale and Chestnuts

This vegan mushroom pie is filled with chestnuts and veg and spiked with a generous splosh of ale. It will warm your cockles on the darkest of winter nights and may have you breaking out in spontaneous song. 

Course Main Course
Cuisine English
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Calories 673kcal
Author Chris Mosler | Thinly Spread

Equipment

  • Oven Proof Casserole Dish
  • Baking Tray
  • Large Frying Pan

Ingredients

  • 500 g block puff pastry
  • 2 tbsp olive oil
  • 4 g dried porcini mushrooms
  • 200 g brussels sprouts trimmed and halved
  • 1 medium leek trimmed and sliced into rings
  • 5 shallots peeled and halved
  • 300 g chestnut mushrooms halved
  • 300 g carrots sliced into fat chunks
  • 180 g cooked chestnuts roughly crumbled
  • 4 cloves garlic peeled and crushed
  • 1 tbsp fresh thyme
  • 1 tsp Marmite
  • 1 tbsp tomato purée
  • 300 ml dark vegan ale
  • 1 tsp redcurrant jelly (more to taste)
  • 2 tbsp cornflour
  • a generous grinding of fresh black pepper
  • salt to taste
  • 1 tsp vegan butter for greasing
UK Measurements - US Measurements

Instructions

  • Preheat oven to 180C/350F
  • Lay the halved sprouts on a baking tray and drizzle with a tablespoonful of the olive oil. Roast in the preheated oven for 20 minutes or until browned and fork tender.
  • Soak the dried porcini in 400ml/1.5 cups boiling water for 20 minutes. Drain, reserving the soaking liquid, and chop finely.
  • Heat the remaining oil in a large frying pan and gently fry the leeks and shallots for about 5 minutes until browned.
  • Add the mushrooms, carrots, garlic, chopped porcini, garlic and thyme and fry gently for a further five minutes.
  • Add the Marmite and tomato puree to the reserved mushroom soaking liquid and pour into the frying pan with the vegetables.
  • Add the chestnuts, the ale and plenty of black pepper to taste.
  • Bring to a boil then reduce to a simmer and cook, uncovered for 20-30 minutes until the sauce has reduced by two thirds.
  • Add a little water to the cornflour, stir until lump free then pour into the sauce and stir until thickened.
  • Add the redcurrant jelly and the roasted sprouts. Stir to coat everything with the sauce.
  • Taste and adjust seasoning if needed.
  • Lightly grease a large casserole dish, including a little around the rim.
  • Transfer the filling to the prepared casserole dish.
  • Take the pastry out of the fridge and leave to sit for 10 minutes.
  • Raise the oven temperature to 200C/400F.
  • Roll the puff pastry out to form a circle large enough to cover your pie. Fold the pastry over your rolling pin and lift into place. Crimp the edges with your fingers or the back of a spoon onto the edge of your pie dish. Trim away excess pastry.
  • Brush the pastry with a little plant based milk. Roll out the left over pastry and cut snowflake or star shapes out with cookie cutters. Place on top of the pastry lid and brush with a little milk.
  • Cook in the preheated oven for 20 - 30 minutes until the pastry is puffed and browning and the filling is bubbling around the edges.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 673kcal | Carbohydrates: 73g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Sodium: 293mg | Potassium: 878mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8921IU | Vitamin C: 50mg | Calcium: 80mg | Iron: 4mg