Mushroom and Ale Pie

Name: Mushroom and Ale Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Northern Europe
Ingredients: 60 ml sunflower oil; 300 g shallots, peeled and halved if large (try and keep the root intact, so they keep their shape); 1 medium onion, thinly sliced; 2 cloves of garlic, crushed; 400 g mixed mushrooms (such as chestnut, button, shiitake, Portobello); 400 g mixed mushrooms (such as chestnut, button, shiitake, Portobello); 400 g mixed mushrooms (such as chestnut, button, shiitake, Portobello); 400 g mixed mushrooms (such as chestnut, button, shiitake, Portobello); 400 g mixed mushrooms (such as chestnut, button, shiitake, Portobello); 330 ml pale ale; Glug of Henderson’s Relish; 1 vegetable stock cube; 30 g tomato purée; 30 g redcurrant jelly; 15 g soft light brown sugar; 1 tbsp fresh thyme leaves or 1 tsp dried thyme; 1 tbsp fresh thyme leaves or 1 tsp dried thyme; 2 bay leaves; 3 tbsp cornflour; 3 tbsp cold water; 180 g cooked and peeled chestnuts (vacuum packed is fine); Flaked sea salt and ground black pepper; Flaked sea salt and ground black pepper; 200 g shortcrust pastry

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

60 ml sunflower oil
300 g shallots, peeled and halved if large (try and keep the root intact, so they keep their shape)

Europe
United Kingdom
Sheffield
Pie
Vegan

Method

Heat two tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10 to 12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few more seconds. Tip the mixture into a bowl and set aside.

Heat the remaining oil in the same frying pan and fry the mushrooms for 5 minutes, or until lightly browned