Mushroom and Ale Pie
By Keith Hubner
January 7, 2019
An amazing winter warming pie!
1Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.
2Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally.
3Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.
4Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned.
5Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves.
6Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.
7Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.
8Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.
9Preheat the oven to 200C/180C Fan/Gas 6.
10Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.
11Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk.
12Use the trimmings to make decorations for the pie. Brush with aquafaba or milk.
13Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables, mash or roast potatoes.
Inspired by original recipe here