A delicious and satisfying pie using mushrooms and lentils in a rich sauce...
One of the first commercially made products we bought as vegans were mushroom pies. They were a little disappointing to be frank. The pastry was lovely, but the filling lacked flavour and was overly sweet. I decided to try and create my own mushroom and ale pie using similar ingredients, but also adding a few extras. I admit to cheating slightly and using shop bought shortcrust and puff pastries, but the pie filling was the star of the show and the family loved them. This recipe made four individual pies.
1 large onion finely chopped
1 garlic glove finely chopped
1 medium carrot grated
1 bay leaf
1 rosemary sprig
350g chopped mushrooms - swiss brown or portabello if possible
100g lentils - puy or green, rinsed well
2 beefless stock cubes
1 veg stock cube
375ml bottle of ale
2tbsp tomato paste
Salt and Pepper
Chopped fresh parsley
2 sheets frozen pre made shortcrust pastry
2 sheets frozen pre made puff pastry
In a large, deep fry pan, sautee the onion, carrot and garlic in a good glug of olive oil. Add in the bay leaf and rosemary sprig and allow to cook away until the onions are softened. Next, add your chopped mushrooms and lentils and stir to combine. Pour in your ale and sprinkle in your stock cubes, stirring well. Cover the pan and allow the mixture to tick away for about 30 to 40 minutes until the lentils are softened. Keep an eye on your liquid level and add a little water if needed. Once you're happy with the lentils, add your tomato paste and stir to combine. Check the seasoning and add salt and pepper to taste. Finally add in a good handful of chopped fresh parsley. Your filling is now ready and should be set aside to cool completely.
Prepare your pastry cases next. Line your pie tins with the shortcrust pastry, trimming around the edges with a knife, You should be able to get two pie bases out of each sheet. Once your filling is cool, remove your bay leaf and rosemary stalk and spoon into the lined pastry tins. Dampen the pastry edge with water and lay over your puff pastry. Again, you should get two pie lids out of each sheet. Press down on the edges and again, trim with a knife. Using a fork, press down on the two pastry layers to seal and form a decorative trim. Keep turning the pie and repeating the process. Finally, make a couple of slits in the top of the pie using a sharp knife.
Brush the top of the pies with a little soy milk and bake at 180C until the pastry is golden and crisp on top. The filling is already cooked and so only needs to be reheated. These go well with crispy roast potatoes, chips or mash and fresh veg. Delicious!!
I'm a married, mother of one, living in Melbourne. I've been Vegan since May 2015.