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Vegan Village Recipe Book
Basics | Starters | Mains | Puddings

Chestnut Pie

This rustic pie is great for Sunday lunch, served with lashings of mashed potato and fresh steamed veggies.


2 medium potatoes, diced and parboiled
1 red onion, diced
8oz chestnut mushrooms, roughly chopped
1 tin (240g) peeled, cooked chestnuts
1 bottle bitter or ale
Pinch of dried mixed herbs
1 tsp Marmite
3 tsp vegetable bouillon

For the pastry:
6oz self raising flour
3oz vegan margarine
Sesame seeds
Soya milk

Chestnut Pie

Chestnut mushrooms are best but you can use button mushrooms too. Serves 4 to 6.



Fry the onion in a saucepan with a tablespoon of olive oil until soft.

Add the mushrooms, stir well and cook for a few minutes. Add the potatoes, chestnuts and enough bitter or ale to cover (about 400ml). Simmer for 5 minutes.

Finally, add the herbs, marmite and bouillon. Season to taste and simmer for a further 5 mins. When done, place the filling in a 7" ovenproof dish.

Meanwhile make the pastry in the usual way with a dash of cold water and a pinch of salt.

Roughly shape the pastry in your hands and place over the top of the filling. Brush with soya milk and sprinkle with a handful of sesame seeds.

Cook at Gas Mark 7 for approx 30 mins until the pastry is golden brown.