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 cheating. I know.
I have a tendency to cheat with pies and only make the lids, because I’m lazy that way.
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
If you enjoy this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creation on my stories!
- For the pastry:
- 100 g plain flour
- 55 g unsalted butter, or margerine if vegan
- Pinch of salt
- Approx 2 tbsp cold water
- For the filling:
- 1 tbsp garlic olive oil, or olive oil and chopped garlic
- 200 g chesnut mushrooms, sliced
- 200 g chestnuts, cooked and peeled
- 1 yellow onion, diced
- 200 ml ale
- 200 ml 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. 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!