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Week 3 - Mushroom and ale pie

#vegetarian #vegan #mushrooms

Flaky, shortcrust pastry filled with a rich, mushroomy sauce (fresh and dried) - don't forget to decorate your pie!

Basic ingredients

2 types of mushrooms - whatever you can find (button/brown chestnuts/those big flat ones)

2 brown onions or some shallots

1 carrot

1 celery stick

Garlic (fresh/jarred)

Bottle of ale - your preference if light/dark ale (or stock instead)

Spices: fresh/dried thyme, smokey paprika, fresh/dried chilli

Pastry options

1. Buy ready made puff pastry (no one will judge)

2. Block of butter/margarine and some flour (plain/wholemeal)

Luxury ingredients (optional)

Dried porcini mushrooms

Tomato puree

Chestnuts (you can get vacuum packs of them)

Accompaniments: Potatoes, salad, veg - your choice (you'll prep this while the pie is cooking)


Sift 300g of flour into a bowl.

Rub in 150g of cold butter/margarine until you get a crumbly texture.

Add dried green herbs if you wish.

Slowly add cold water spoon by spoon and mix using a fork. When dough just about sticks together, squeeze into a ball, wrap in cling film and put in fridge. Don't kneed it.


Slowly saute onions, carrots and celery for 10-12 minutes.

Stir after each item: fresh chopped chilli, garlic, dried chilli, dry thyme.

Next, stir in chopped mushrooms, porcini mushrooms and chopped fresh thyme now. Pour in ale and enough water/stock to cover everything. You can add a handful of red lentils if you like. A squirt of tomato puree, some bay leaves and salt/pepper.

Get pastry out of fridge. Set oven to 200 normal/180 fan/gas mark 6. Put a tray in the oven.

Leave sauce simmering while you roll out pastry into dish (2/3 for the bottom and 1/3 for the top).

Don't forget to butter your pie tin before putting the pastry in!

Put rolled pastry back in fridge for 5 mins while you cool your sauce.

Fill pie with filling but leave most of the sauce on the hob to continue thickening while you cook pie. Use a fork to press the top pastry to the bottom pastry around the outside.

Make a few holes with your fork in the pie lid to release steam. Cook for 30mins or until it looks golden brown.


Leave to rest for 5 mins when you take out of the oven. Serve with the thickened sauce😋 and veggies or your choice.

Selection of pictures from the cooking class

Join us for a Tuesday cooking class.

Tag us on Instagram if you use this recipe and we'll add you to our story! @cookwithkelly

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