This is such a heart warming Mushroom and Ale Pie and one of my favourite meals to cook on those reaaaally chilly winter days, I usually serve this with roasted vegetables and it always goes down a treat. If you're a meat eater and fancy adding a little something extra to the pie, why not go for beef as it will work really well combined with the other flavours.
Mushroom & Ale Pie Ingredients:
- Pastry - I usually make my own mixing flour, olive oil, salt, pepper and water together.
- 2 Onions finely chopped
- 400g Mushrooms
- 4 Potatoes
- 2 Carrots
- Salt & Pepper to season
- 1 Veggie stock cube
- 1 Cup of water
- Ale of your choice
Pre-heat oven to 200'c. Grease tin foil tins with olive oil and line each tin with pastry Also cut a top for each pie from the pastry too. I usually cook my pastry before adding the filling so that I can be sure it won't go soggy. Pop in the oven for 10 mins. Place the pie tops on an oven proof tray to cook for the same amount of time.
For the filling gently cook the onions on a low heat, once soft and golden add the chopped mushrooms, chopped potatoes, chopped carrots, salt and pepper, stock cube, water and ale. I usually use a can of ale but each to their own! Bring to the boil and allow to simmer for 15 mins.
Now spoon the filling into each pie and place the pie top on top. I've always had a thing about adding a little heart to pies to show it has been made with love.
Cook in the oven for a further 15-20 mins.