Mushroom, Lentil and Ale Pie

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Preparation info

  • Serves

    6

    comfortably
    • Difficulty

      Medium

Appears in

Vegan(ish)

Vegan(ish)

By Jack Monroe

Published 2019

  • About

This pie came about because, firstly, I adore pie. It was my pregnancy craving – steak pie followed by cherry or apple pie. I would buy packets of Mr Kipling and polish them off by the half dozen. Something about the crumbling, yielding collapse of the pastry, the hot-or-cold, sweet-or-savoury, the lingering lubrication, satiation, of a layer of fat and gravy disappearing down my greedy gullet. I make a pie most weeks, more so since cooking vegan food than ever before. This particular pie came from a longing for something ‘meaty’, but not meat, of course. A hearty, wholesome, dark and brooding pie that would fool even the hardiest of carnivores. And so I rolled up my sleeves and got to work. This pie is something of a miracle to convert even the most hardened and sceptical carnivore – Phil, a self-confessed ‘meat man’ who doesn’t like mushrooms, hoofed half of a very large one in one evening. When I made it for my parents, my Dad poked at it with his fork, muttering that he ‘didn’t eat vegan nonsense’, before wolfing it down and sheepishly asking for seconds.

Ingredients

    Method