Mushroom and ale pie

A great one if you have veggie friends to impress for dinner (you could even add a little meat to the filling for yourself after you’ve dished up for your veggie guests!) …


1 onion

knob of butter

2 cloves garlic
1 lb leeks sliced into one inch slices and washed thoroughly
1 1/2 lb mixed mushrooms (button, wild and chestnut)
1/4 bottle stout (e.g. Black Sheep Ale)
Soy sauce
1 teaspoon yeast extract
1 oz flour
½ tbsp sugar
¼ lb bag garden peas
Salt and pepper
½ block jus roll puff pastry

– serves 2-3 –


1 Finely chop the onion and cook in the butter until soft. Add the garlic and leeks – sweat down until the leeks are soft. Add 1ib of  the mushrooms, a dash of soy sauce, the sugar and yeast extract.

2. When the juices have come out of the mushrooms make a roux with the flour, then slowly stir in the stout. Bring to the boil, and then simmer for 25 mins, diluting a little with water if necessary.

3. Add the rest of the mushrooms and the peas to the pan, and Pre-heat the oven to gas mark 7. Roll out the pastry to around 1cm thick and cut out the shape of your pie lid using the top of a pie dish as a guide.

4. Oil a baking tray, place your pie lid on it, brush with  milk or a beaten egg, and put it in the top of the oven. Cook for 8 – 12 mins until it has puffed up and turned golden brown. Take the pie filling from the pan and spoon on to a plate, then remove the pastry lid from the oven and place on top.

Enjoy with lots of creamy mash and carrots



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