Mushroom and Ale Pie

I made this on Christmas eve, ahead of the Christmas day lunch. You can do the first three steps up to 1 day ahead. So if you’re having friends over for new years day and you fear a mild hangover might be on the horizon, I’d suggest making this. You’ll have a minimum effort of New Year’s day and maximum wow factor for your guests.

125g green lentils washed
250g sweet potato, cut into cubes
75g butter 500g mixed mushrooms, slices
200ml (7fl oz) Ale
50g white breadcrumbs
1 medium egg handful of parsley
1tsp english mustard
125g Lancashire cheese, crumbled.
40g pistachios
270g filo pastry (1 pack)

How to create:
1 Put the lentils in  pan with cold water, bring to the boil and simmer for 20 mins Add the sweet potatoes after 15 mins Drain and leave to cool

2 Meanwhile heat 1tbsp of butter in a large frying pan and add the mushrooms, cook for approx 10mins until they are cooked through, and any water has evaporated. Pour in the ale and leave to bubble until the liquid has evaporated. Set aside to cool

3 Put cooled lentil mixture into a large bowl and mix in the: cooled mushrooms, breadcrumbs, mustard, cheese, pistachios, seasoning. If you are eating this on the same day add the egg and parsley in now.  *If not cover and put the bowl in the fridge, add in the egg and parsley the next day.

4 Preheat the oven to 170C fan. Melt the remaining butter. Unwrap the filo and brush the top sheet with some melted butter. put the sheet butter side down into a loose bottomed round cake tin. Leave the excess hanging over the edges. Repeat this exercise with the remaining sheets of filo. The base and sides of the tin should now be lined with pastry. Fill the tin with your lentil mixture, and fold the overhanging pastry back over the filling, covering it completely. brush with the remaining butter

5 Put the tin on a baking sheet and cook for 30-3mins until golden. Carefully remove from the tin and serve warm or at room temperature in slices

This dish was a great accompaniment to the brussels and roast potatoes that go with the Christmas day feast. The ale, mushrooms and cheese gave this dish a moist, yet not sloppy, texture. The filo around the pie made it keep its shape, and look decorative at the same time. The crispy pastry was the perfect addition, and didn’t overfill your stomach, so as to allow for another roast potato! Try it at New Year, if you have guests that are veggie or if you are bored with turkey! The best thing was that it could be done in advance and with the whole of Saturday to cook then give it a go!

I found this in: December 2011 – Good Housekeeping. pg.207


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