Mushroom and Ale Pie
Thank you to Lucy from Salamander for this recipe - it is delicious.
Serve with chips, peas and tomato sauce!
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!