Easy Mushroom & Ale Pies with shortcrust pastry lid, for a comforting weeknight meal.
This comforting Mushroom & Ale Pie is filled with onions, garlic, herbs, mushrooms, chestnuts, ale and topped with a shortcrust pastry lid.
It’s a lovely pie to have for dinner in the Autumn & Winter time, especially served with a pint of ale too.
And yes, just making the pastry lid, is indeed a lazy shortcut. I know.
I have a tendency to be lazy with pie-making.
The textures of the mushrooms and chestnuts creates a really meat-y texture and the flavours are so comforting and autumnal.
It works brilliantly as a meat-free alternative to “Steak & Ale” pie!
More Vegan Pies
Mushroom, Chestnut & Ale Vegan Pie
An easy, flavourful mushroom pie with chestnut and ale. Served in individual pots with shortcrust pastry lids for a quick and comforting weeknight meal.
For the pastry
- 100 g / 3.5 oz plain flour
- 55 g / 2 oz vegan butter
- Pinch of salt
- Approx 2 tbsp cold water
For the filling
- 1 tbsp garlic olive oil, or olive oil and chopped garlic
- 200 g / 7 oz chesnut mushrooms, sliced
- 200 g 7 oz whole roasted chestnuts, chopped into 1cm pieces
- 1 yellow onion, diced
- 200 ml / ¾ cup + 1 tbsp ale
- 200 ml / ¾ cup + 1 tbsp vegetable stock
- 1 tbsp tomato paste
- 1 tbsp plain flour
- Few sprigs of thyme and rosemary
- Salt and pepper
- To make the pastry by hand, mix the flour with the butter in a bowl, rubbing the flour with your fingertips until it resembles breadcrumbs. Mix in the salt and add water until a firm dough is formed. Or if you're lucky enough to own one, you can use a large food processor to mix the dough!
- Leave the dough, wrapped in cling film, in the fridge whilst you prepare the filling.
- Preheat the oven to 190C / 170C fan / 375F. and put a saucepan on medium heat on the hob with 1 tbsp garlic olive oil.
- Fry the onion for a few minutes until soft and translucent. Then add the mushrooms and chestnuts. Stir together and fry for 5 minutes. In the last minute, add the tbsp of flour and stir well until it dissolves.
- Add the ale, stock, seasoning and herbs. Bring to the boil then reduce to a simmer and let cook for 20 minutes. Stirring occasionally and adding more ale/stock/water if it begins to dry out.
- Meanwhile, take the dough out of the fridge and roll to about 3mm thick. Cut pie lids the same size and shape as your pie dish.
- Create an 'x' shape in the middle of the lid. This will make a hole in the lid to let steam out during the cooking. Decorate however else you wish!
- Spoon the mixture into your pie dish(es) and top with the pie lids, using a fork to press the edges of the lids around the dish.
- Cook in the oven for 20-30 minutes until the tops turn golden brown.
- Serve with a glass of ale and enjoy!
Carole Wassill says
These pies look and sound delicious. I’m wondering if I could make them in advance and freeze them to cook later? Thank you in advance for your reply.
I don’t see why not! I would keep the pastry separate from the filling, until baking, so it doesn’t get soggy. And give it an extra 10 minutes or so cooking time. Hope you enjoy it!
Perfect, it became my annual Christmas vegan alternative for my husband’s Turkey.
Lovely! Happy you enjoyed it Nora