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
📖 Recipe
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.
Ingredients
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
Instructions
- 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!
Kate says
Ahhhh.............. hot pies.......... winter must be coming! I love cooking with chestnuts and mushrooms at this time of year. They are a perfect accompaniment to the cooler weather. This looks delicious and warming and is making me very hungry!
Aimee says
Thanks Kate! My favourite time of year, especially for food...
Pamela @ Brooklyn Farm Girl says
Your pies turned out beautiful, look at them! I bet they taste amazing too.. wishing I had one in front of me right now!
Aimee says
They were so easy to make! I will be making pies more often now that I know they're lazy-friendly
Emily (@amummytoo) says
These look great - very Christmassy and I adore the little pots!
Aimee says
These pots are going to be great for Christmas! And would you believe I got all 4 of them from a charity shop for £3?
Consuelo @ Honey & Figs says
This looks absolutey stunning! Homemade beer? Sign me up, I'm sure it tastes wonderful! And I love how frugal it sounds. It's such a wonderful vegetarian option :--D
Aimee says
Thanks Consuelo! The beer was great, I'd love to make my own someday...
jenny paulin says
ooooooh i am loving the sound of this filling . i have never eaten chestnuts outside of Christmas day with my sprouts, but to eat them in a pie is such a good idea and frugal too as you say. I would love one of those pies now served with buttry mash, peas and gravy - yum!
well done for making it even while ill - i hope you feel better now/soon
thanks for linking up x x
Aimee says
Thank you Jenny :-) x It was my first time eating chestnuts outside Christmas too (I love them with sprouts and bacon!) Like mushrooms, they have quite a meaty texture so you don't really miss the steak...