Ingredients

• 15g/½oz dried mixed mushrooms
• 250ml/9fl oz just-boiled water
• 4 tbsp sunflower oil
• 300g/10½ oz shallots
• peeled and cut in half if large (try and keep the root intact
• so they keep their shape)
• 1 medium onion
• thinly sliced
• 2 garlic cloves
• crushed
• 400g/14oz mixed mushrooms
• chestnut
• button
• shiitake
• portabello
• sliced or quartered if large
• 330ml/11fl oz pale ale (vegan)
• 1 vegetable stock cube
• 2 tbsp tomato purée
• 2 tbsp redcurrant jelly
• 1 tbsp soft light brown sugar
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme
• 2 bay leaves
• 3 tbsp cornflour mixed with 3 tbsp cold water
• 180g/6oz cooked and peeled chestnuts (vacuum packed is fine)
• flaked sea salt and ground black pepper
• 300g/10½oz plain flour
• plus extra for rolling
• 1 tsp fine sea salt
• 100g/3½oz sunflower oil
• 5-6 tbsp cold water
• 1 tbsp aquafaba (canned chickpea water) or plant-based milk
• such as soya or almond milk

Directions

• Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.
• Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes
• or until softened and lightly browned
• stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.
• Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes
• or until lightly browned.
• Stir in the soaked mushrooms and their liquor
• the ale
• crumbled stock cube
• tomato purée
• redcurrant jelly
• brown sugar
• thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.
• Bring the liquid to a gentle simmer and cook for 15–20 minutes
• stirring occasionally. Mix the water with the cornflour in a small bowl until smooth
• and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens
• stirring. Stir in the chestnuts and season to taste.
• Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.
• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the pastry
• mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball
• it should remain in damp
• flaky pieces.
• Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball.
• Dust a work surface with flour. Dust a rolling pin with a little more flour
• then roll out the dough until around 7.5mm/â…œin thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.
• Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk.
• Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk.
• Bake the pie for 45–50 minutes
• or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash.