Ingredients

1 onion
2 cloves garlic
1 lb leeks sliced into one inch slices and washed thoroughly
1 lb mushrooms
½ bottle stout (e.g. Samuel Smith's Imperial Stout or try Black Sheep Ale)
Soy sauce
1 teaspoon yeast extract
1 oz flour
½ tbsp sugar
¼ lb bag garden peas
Salt and pepper
½ block jus roll puff pastry

Notes

Serve with chips, peas and tomato sauce!

Method

Finely chop the onion and cook in marg until soft. Add the garlic and leeks - sweat down until the leeks are soft. Add the mushrooms, a dash of soy sauce, the sugar and yeast extract.

When the juices have come out of the mushrooms make a roux with the flour, then slowly stir in the stout, you may need to dilute this with a little more water. Bring to the boil, add the peas and simmer for four mins, diluting a little with water if necessary.

Pre-heat the oven to gas mark 7. Roll out the pastry to about ¼ inch thick and cut out the shape of your pie lid using the top of your pie dish as a guide. Place the filling into the pie dish while it is still hot and put it on the bottom shelf of your oven. Oil a baking tray, place your pie lid on it, brush with soya milk or water and put it in the top of the oven. Cook for 8 - 12 mins until it has puffed up and turned golden brown. Take the pie filling and the lid out of the oven and put them together. Perfect!