Mushroom and Ale Pie

Name: Mushroom and Ale Pie
Total time: 1 h 53 min
Yield: 4 servings
Cuisine: british
Ingredients: 2 piece White onion; 4 clove Garlic clove; 30 g Unsalted butter; 2 tbsp Sunflower oil; 800 g Chestnut mushrooms; 200 g Portobello mushrooms; 2 tbsp Plain flour; 300 ml Dark ale; 200 ml Vegetable stock; 2 tbsp Soy sauce; 1 tbsp Tomato purée; 1 tsp Dried thyme; 2 piece Bay leaves; 1 tsp Salt; 0.5 tsp Ground black pepper; 333 g shortcrust pastry; 167 g shortcrust pastry; 1 piece Egg; 10 g Plain flour, for dusting

1 hr 53 min · 51 min active · makes 4 portions · ~2.5 kg · Easy

A savory pie of chestnut and portobello mushrooms braised in dark ale and vegetable stock, enclosed in shortcrust pastry.

See more →

Mushroom and Ale Pie

A savory pie of chestnut and portobello mushrooms braised in dark ale and vegetable stock, enclosed in shortcrust pastry.

See more →

TOTAL TIME

1 hr 53 min

ACTIVE TIME

51 min

QUANTITY

4 portions · ~2.5 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/17

Tools0/17

Ingredients

0/17 gathered · 4 servings

2piece

4clove

30g

2tbsp

800g

200g

10g + 2 tbsp

300ml

200ml

2tbsp

1tbsp

1tsp

2piece

1tsp

0.5tsp

500g

1piece

#	Quantity	Notes	State
1	2piece	—	—
2	4clove	—	—
3	30g	—	—
4	2tbsp	—	—
5	800g	—	—
6	200g	—	—
7	10g + 2 tbsp	—	—
8	300ml	—	—
9	200ml	—	—
10	2tbsp	—	—
11	1tbsp	—	—
12	1tsp	—	—
13	2piece	—	—
14	1tsp	—	—
15	0.5tsp	—	—
16	500g	—	—
17	1piece	—	—

Tools

18 items

Serveware

1 item

Procedure

49 steps

1 of 49

Turn the oven on and set it to 200 °C, allowing it to come fully up to temperature.

200°C

⏱ 15 min

2 of 49

Peel the onions, discarding the papery skins.

White onion · 2 piece

⏱ 30s

ResultPeeled onion

3 of 49

Slice the peeled onions into thin half-moons.

Peeled onion · step 2

⏱ 3 min

ResultThinly sliced onionsused in step 9

4 of 49

Crush each garlic clove lightly with the flat of the knife and peel away the skin.

Garlic clove · 4 clove

⏱ 30s

ResultPeeled garlic cloves

5 of 49

Mince the peeled garlic cloves finely.

Peeled garlic cloves · step 4

⏱ 1 min

ResultMinced garlicused in step 11

6 of 49

Add the butter to a large frying pan set over a medium heat.

Unsalted butter · 30 g

⏱ 10s

ResultUnsalted butter

7 of 49

Allow the butter to melt gently, swirling the pan so it coats the base evenly.

⏱ 1 min

ResultMelted butter

8 of 49

Add the sunflower oil to the melted butter and stir briefly to combine.

Sunflower oil · 2 tbsp

⏱ 30s

ResultMelted butter and sunflower oil

9 of 49

Tip the sliced onion into the hot butter and oil.

Thinly sliced onions · step 3

⏱ 15s

ResultMelted butter and sunflower oil and thinly sliced onions

10 of 49

Cook the onion over a medium heat, stirring occasionally, until softened and lightly golden.

⏱ 10 min

ResultSautéed onion

11 of 49

Add the minced garlic to the sautéed onion and stir to combine.

Minced garlic · step 5

⏱ 15s

ResultMinced garlic and sautéed onion

12 of 49

Cook the garlic and onion together, stirring, until the garlic is fragrant.

⏱ 1 min

ResultFragrant garlic and onion

13 of 49

Rinse the chestnut mushrooms briefly under cold running water and shake the colander to drain.

Chestnut mushrooms · 800 g

⏱ 30s

ResultRinsed chestnut mushrooms

14 of 49

Slice the rinsed chestnut mushrooms thickly.

⏱ 2 min

ResultSliced Mushrooms

15 of 49

Add the sliced chestnut mushrooms to the fragrant garlic and onion.

Sliced Mushrooms · step 14

⏱ 15s

ResultSliced mushrooms and fragrant garlic and onion

16 of 49

Rinse the portobello mushrooms briefly under cold running water and drain.

Portobello mushrooms · 200 g

⏱ 30s

ResultRinsed portobello mushrooms

17 of 49

Chop the rinsed portobello mushrooms into rough chunks.

⏱ 2 min

ResultChopped Portobello Mushrooms

18 of 49

Add the chopped portobello mushrooms to the sliced chestnut mushrooms and sautéed garlic cloves.

Chopped Portobello Mushrooms · step 17

⏱ 15s

ResultChopped portobello mushroom and sliced mushroom mixture

19 of 49

Cook all the mushrooms together over a high heat, stirring occasionally, until they have released their liquid and are well browned. A kilo of mushrooms needs a pan at least 30 cm across; in a smaller pan, brown them in two batches and combine them before the flour goes in.

⏱ 9 min

ResultBrowned mushrooms

20 of 49

Sprinkle the plain flour over the browned mushrooms.

Plain flour · 2 tbsp

⏱ 15s

ResultBrowned mushrooms and plain flour

21 of 49

Stir the flour into the mushrooms thoroughly, coating them evenly and cooking out the raw flour taste.

⏱ 1 min

ResultFlour-coated mushrooms

22 of 49

Pour the dark ale into the pan with the flour-coated mushrooms.

Dark ale · 300 ml

⏱ 15s

ResultFlour-coated mushrooms and dark ale

23 of 49

Add the vegetable stock to the mushrooms and ale.

Vegetable stock · 200 ml

⏱ 15s

ResultFlour-coated mushrooms and dark ale and vegetable stock

24 of 49

Stir in the soy sauce.

Soy sauce · 2 tbsp

⏱ 15s

ResultFlour-coated mushroom mixture

25 of 49

Add the tomato purée and stir it into the mushroom mixture.

Tomato purée · 1 tbsp

⏱ 15s

ResultFlour-coated mushroom and tomato purée mixture

26 of 49

Sprinkle in the dried thyme.

Dried thyme · 1 tsp

⏱ 15s

ResultFlour-coated mushroom and tomato purée mixture

27 of 49

Tuck the bay leaves into the mushroom filling.

Bay leaves · 2 piece

⏱ 15s

ResultFlour-coated mushroom and tomato purée mixture

28 of 49

Bring the filling to a full boil over a high heat, stirring occasionally.

⏱ 2 min

ResultBoiling mushroom filling

29 of 49

Reduce the heat and simmer the filling gently, stirring occasionally, until it has thickened and the ale has mellowed.

⏱ 15 min

ResultThickened mushroom filling

30 of 49

Season the filling with salt to taste.

Salt · 1 tsp

⏱ 15s

ResultThickened mushroom filling and salt

31 of 49

Add a generous grinding of black pepper and stir it through.

Ground black pepper · 0.5 tsp

⏱ 15s

ResultThickened mushroom filling and salt and ground black pepper

32 of 49

Fish out the bay leaves and discard them, then transfer the seasoned mushroom filling to a mixing bowl and leave it to cool completely to room temperature.

Thickened mushroom filling and salt and ground black pepper · step 31

⏱ 15 min

ResultThickened mushroom filling and salt and ground black pepperused in step 36

33 of 49

Place 333 g of the shortcrust pastry on a lightly floured surface.

Shortcrust pastry · 333 g

Plain flour · 10 g

⏱ 10s

ResultShortcrust pastry

34 of 49

Roll the pastry out with a rolling pin to a round large enough to line the base and sides of the pie dish (about 23 cm).

⏱ 3 min

ResultRolled base pastry

35 of 49

Lift the rolled pastry over the pie dish and press it gently into the base and up the sides, letting any excess hang over the rim.

Rolled base pastry · step 34

⏱ 2 min

ResultLined pastry case

36 of 49

Spoon the cooled mushroom filling evenly into the pastry-lined pie dish.

Thickened mushroom filling and salt and ground black pepper · step 32

⏱ 1 min

ResultLined pastry case and cooled mushroom filling

37 of 49

Place the remaining 167 g of shortcrust pastry on the floured surface.

Shortcrust pastry · 167 g

⏱ 10s

ResultShortcrust pastry

38 of 49

Roll the pastry out to a round large enough to cover the top of the pie dish.

⏱ 2 min

ResultRolled pastry lidused in step 42

39 of 49

Crack the egg into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 30s

ResultEgg

40 of 49

Whisk the egg until the yolk and white are fully combined.

⏱ 30s

ResultBeaten Eggs

41 of 49

Brush the egg wash around the rim of the pastry in the pie dish to help the lid adhere.

Beaten Eggs · step 40

⏱ 1 min

ResultEgg-washed pastry rimused in step 45

42 of 49

Lay the rolled pastry lid over the filled pie, pressing it gently onto the egg-washed rim.

Rolled pastry lid · step 38

⏱ 15s

ResultRolled pastry lid and egg-washed pastry rim

43 of 49

Trim the overhanging pastry neatly around the edge of the pie dish with a sharp knife.

⏱ 1 min

ResultTrimmed pie

44 of 49

Press the tines of a fork all around the edge to crimp and seal the pastry lid to the base.

⏱ 1 min

ResultSealed pie

45 of 49

Brush the top of the sealed pie all over with the remaining egg wash to give it a deep golden finish.

Remaining egg wash · step 41 Sealed pie · step 44

⏱ 1 min

ResultEgg-washed pie

46 of 49

Score a small cross or a few slashes in the centre of the pastry lid to allow steam to escape during baking.

⏱ 30s

ResultScored pie

47 of 49

Slide the pie dish into the oven.

⏱ 10s

ResultScored pie

48 of 49

Bake until the pastry is deep golden brown and the filling is bubbling at the steam holes.

200°C

⏱ 33 min

ResultBaked pie

49 of 49

Using oven gloves, carefully remove the pie dish from the oven and set it on the counter.

⏱ 15s

ResultBaked pie

Total Time1 hr 53 min

#	Product	Tool	Action
1	—	200°C	Turn the oven on and set it to 200 °C, allowing it to come fully up to temperature.⏱ 15 min
2	2 piece		Peel the onions, discarding the papery skins.⏱ 30sResultPeeled onion
3	Peeled onionstep 2		Slice the peeled onions into thin half-moons.⏱ 3 minResultThinly sliced onionsused in step 9
4	4 clove		Crush each garlic clove lightly with the flat of the knife and peel away the skin.⏱ 30sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4		Mince the peeled garlic cloves finely.⏱ 1 minResultMinced garlicused in step 11
6	30 g		Add the butter to a large frying pan set over a medium heat.⏱ 10sResultUnsalted butter
7	—		Allow the butter to melt gently, swirling the pan so it coats the base evenly.⏱ 1 minResultMelted butter
8	2 tbsp		Add the sunflower oil to the melted butter and stir briefly to combine.⏱ 30sResultMelted butter and sunflower oil
9	Thinly sliced onionsstep 3		Tip the sliced onion into the hot butter and oil.⏱ 15sResultMelted butter and sunflower oil and thinly sliced onions
10	—		Cook the onion over a medium heat, stirring occasionally, until softened and lightly golden.⏱ 10 minResultSautéed onion
11	Minced garlicstep 5		Add the minced garlic to the sautéed onion and stir to combine.⏱ 15sResultMinced garlic and sautéed onion
12	—		Cook the garlic and onion together, stirring, until the garlic is fragrant.⏱ 1 minResultFragrant garlic and onion
13	800 g		Rinse the chestnut mushrooms briefly under cold running water and shake the colander to drain.⏱ 30sResultRinsed chestnut mushrooms
14	—		Slice the rinsed chestnut mushrooms thickly.⏱ 2 minResultSliced Mushrooms
15	Sliced Mushroomsstep 14		Add the sliced chestnut mushrooms to the fragrant garlic and onion.⏱ 15sResultSliced mushrooms and fragrant garlic and onion
16	200 g		Rinse the portobello mushrooms briefly under cold running water and drain.⏱ 30sResultRinsed portobello mushrooms
17	—		Chop the rinsed portobello mushrooms into rough chunks.⏱ 2 minResultChopped Portobello Mushrooms
18	Chopped Portobello Mushroomsstep 17		Add the chopped portobello mushrooms to the sliced chestnut mushrooms and sautéed garlic cloves.⏱ 15sResultChopped portobello mushroom and sliced mushroom mixture
19	—		Cook all the mushrooms together over a high heat, stirring occasionally, until they have released their liquid and are well browned. A kilo of mushrooms needs a pan at least 30 cm across; in a smaller pan, brown them in two batches and combine them before the flour goes in.⏱ 9 minResultBrowned mushrooms
20	2 tbsp		Sprinkle the plain flour over the browned mushrooms.⏱ 15sResultBrowned mushrooms and plain flour
21	—		Stir the flour into the mushrooms thoroughly, coating them evenly and cooking out the raw flour taste.⏱ 1 minResultFlour-coated mushrooms
22	300 ml		Pour the dark ale into the pan with the flour-coated mushrooms.⏱ 15sResultFlour-coated mushrooms and dark ale
23	200 ml		Add the vegetable stock to the mushrooms and ale.⏱ 15sResultFlour-coated mushrooms and dark ale and vegetable stock
24	2 tbsp		Stir in the soy sauce.⏱ 15sResultFlour-coated mushroom mixture
25	1 tbsp		Add the tomato purée and stir it into the mushroom mixture.⏱ 15sResultFlour-coated mushroom and tomato purée mixture
26	1 tsp		Sprinkle in the dried thyme.⏱ 15sResultFlour-coated mushroom and tomato purée mixture
27	2 piece		Tuck the bay leaves into the mushroom filling.⏱ 15sResultFlour-coated mushroom and tomato purée mixture
28	—		Bring the filling to a full boil over a high heat, stirring occasionally.⏱ 2 minResultBoiling mushroom filling
29	—		Reduce the heat and simmer the filling gently, stirring occasionally, until it has thickened and the ale has mellowed.⏱ 15 minResultThickened mushroom filling
30	1 tsp		Season the filling with salt to taste.⏱ 15sResultThickened mushroom filling and salt
31	0.5 tsp		Add a generous grinding of black pepper and stir it through.⏱ 15sResultThickened mushroom filling and salt and ground black pepper
32	Thickened mushroom filling and salt and ground black pepperstep 31		Fish out the bay leaves and discard them, then transfer the seasoned mushroom filling to a mixing bowl and leave it to cool completely to room temperature.⏱ 15 minResultThickened mushroom filling and salt and ground black pepperused in step 36
33	333 g		Place 333 g of the shortcrust pastry on a lightly floured surface.⏱ 10sResultShortcrust pastry
33	10 g
34	—		Roll the pastry out with a rolling pin to a round large enough to line the base and sides of the pie dish (about 23 cm).⏱ 3 minResultRolled base pastry
35	Rolled base pastrystep 34		Lift the rolled pastry over the pie dish and press it gently into the base and up the sides, letting any excess hang over the rim.⏱ 2 minResultLined pastry case
36	Thickened mushroom filling and salt and ground black pepperstep 32		Spoon the cooled mushroom filling evenly into the pastry-lined pie dish.⏱ 1 minResultLined pastry case and cooled mushroom filling
37	167 g		Place the remaining 167 g of shortcrust pastry on the floured surface.⏱ 10sResultShortcrust pastry
38	—		Roll the pastry out to a round large enough to cover the top of the pie dish.⏱ 2 minResultRolled pastry lidused in step 42
39	1 piece		Crack the egg into a small bowl, discarding the shell.⏱ 30sResultEgg
40	—		Whisk the egg until the yolk and white are fully combined.⏱ 30sResultBeaten Eggs
41	Beaten Eggsstep 40		Brush the egg wash around the rim of the pastry in the pie dish to help the lid adhere.⏱ 1 minResultEgg-washed pastry rimused in step 45
42	Rolled pastry lidstep 38		Lay the rolled pastry lid over the filled pie, pressing it gently onto the egg-washed rim.⏱ 15sResultRolled pastry lid and egg-washed pastry rim
43	—		Trim the overhanging pastry neatly around the edge of the pie dish with a sharp knife.⏱ 1 minResultTrimmed pie
44	—		Press the tines of a fork all around the edge to crimp and seal the pastry lid to the base.⏱ 1 minResultSealed pie
45	Remaining egg washstep 41		Brush the top of the sealed pie all over with the remaining egg wash to give it a deep golden finish.⏱ 1 minResultEgg-washed pie
45	Sealed piestep 44
46	—		Score a small cross or a few slashes in the centre of the pastry lid to allow steam to escape during baking.⏱ 30sResultScored pie
47	—		Slide the pie dish into the oven.⏱ 10sResultScored pie
48	—	200°C	Bake until the pastry is deep golden brown and the filling is bubbling at the steam holes.⏱ 33 minResultBaked pie
49	—		Using oven gloves, carefully remove the pie dish from the oven and set it on the counter.⏱ 15sResultBaked pie
Total Time			1 hr 53 min

Serving

Cut the pie into 4 portions and lift each piece onto a warmed dinner plate to serve.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	806kcal
	16g
	44g
	15g
	83g
	13g
	6g
	2,001mg

Ingredients0/17

Tools0/17

Recipe

Mushroom and Ale Pie

A savory pie of chestnut and portobello mushrooms braised in dark ale and vegetable stock, enclosed in shortcrust pastry.

What you’ll doYou will sauté onion and garlic, then add both types of mushroom and cook them until deeply browned and their liquid has released. You will thicken the filling with flour, add ale and stock with aromatics, and simmer until it mellows and thickens. After cooling the filling completely, you will line a pie dish with pastry, fill it, top it with a second pastry layer sealed with egg wash, and bake until the lid is deep golden and the filling bubbles at the steam holes.

Serves4

Total1 hr 53 min

LevelMedium

Ingredients

White onion2 piece
Garlic clove4 clove
Unsalted butter30 g
Sunflower oil2 tbsp
Chestnut mushrooms800 g
Portobello mushrooms200 g
Plain flour10 g + 2 tbsp
Dark ale300 ml
Vegetable stock200 ml
Soy sauce2 tbsp
Tomato purée1 tbsp
Dried thyme1 tsp
Bay leaves2 piece
Salt1 tsp
Ground black pepper0.5 tsp
Shortcrust pastry500 g
Egg1 piece

Tools

Mixing bowlKitchen counterCake slicePie dishRolling pinSmall bowlOvenLarge frying panPastry brushChef's knifeWhiskWooden spoonDinner plateColanderForkOven gloveChopping boardCake server

Method

Turn the oven on and set it to 200 °C, allowing it to come fully up to temperature.

200°C15 minOven

Peel the onions, discarding the papery skins.

30sChopping board, Chefs knifeWhite onion · 2 piece

Slice the peeled onions into thin half-moons.

Result · Thinly sliced onions · used in step 9

3 minChopping board, Chefs knifePeeled onion · step 2

Crush each garlic clove lightly with the flat of the knife and peel away the skin.

30sChopping board, Chefs knifeGarlic clove · 4 clove

Mince the peeled garlic cloves finely.

Result · Minced garlic · used in step 11

1 minChopping board, Chefs knifePeeled garlic cloves · step 4

Add the butter to a large frying pan set over a medium heat.

10sLarge frying panUnsalted butter · 30 g

Allow the butter to melt gently, swirling the pan so it coats the base evenly.

1 minLarge frying pan

Add the sunflower oil to the melted butter and stir briefly to combine.

30sLarge frying panSunflower oil · 2 tbsp

Tip the sliced onion into the hot butter and oil.

15sLarge frying panThinly sliced onions · step 3

Cook the onion over a medium heat, stirring occasionally, until softened and lightly golden.

10 minLarge frying pan, Wooden spoon

Add the minced garlic to the sautéed onion and stir to combine.

15sLarge frying panMinced garlic · step 5

Cook the garlic and onion together, stirring, until the garlic is fragrant.

1 minLarge frying pan, Wooden spoon

Rinse the chestnut mushrooms briefly under cold running water and shake the colander to drain.

30sColanderChestnut mushrooms · 800 g

Slice the rinsed chestnut mushrooms thickly.

2 minChopping board, Chefs knife

Add the sliced chestnut mushrooms to the fragrant garlic and onion.

15sLarge frying panSliced Mushrooms · step 14

Rinse the portobello mushrooms briefly under cold running water and drain.

30sColanderPortobello mushrooms · 200 g

Chop the rinsed portobello mushrooms into rough chunks.

2 minChopping board, Chefs knife

Add the chopped portobello mushrooms to the sliced chestnut mushrooms and sautéed garlic cloves.

15sLarge frying panChopped Portobello Mushrooms · step 17

9 minLarge frying pan, Wooden spoon

Sprinkle the plain flour over the browned mushrooms.

15sLarge frying panPlain flour · 2 tbsp

Stir the flour into the mushrooms thoroughly, coating them evenly and cooking out the raw flour taste.

1 minLarge frying pan, Wooden spoon

Pour the dark ale into the pan with the flour-coated mushrooms.

15sLarge frying panDark ale · 300 ml

Add the vegetable stock to the mushrooms and ale.

15sLarge frying panVegetable stock · 200 ml

Stir in the soy sauce.

15sLarge frying panSoy sauce · 2 tbsp

Add the tomato purée and stir it into the mushroom mixture.

15sLarge frying panTomato purée · 1 tbsp

Sprinkle in the dried thyme.

15sLarge frying panDried thyme · 1 tsp

Tuck the bay leaves into the mushroom filling.

15sLarge frying panBay leaves · 2 piece

Bring the filling to a full boil over a high heat, stirring occasionally.

2 minLarge frying pan

Reduce the heat and simmer the filling gently, stirring occasionally, until it has thickened and the ale has mellowed.

15 minLarge frying pan

Season the filling with salt to taste.

15sLarge frying panSalt · 1 tsp

Add a generous grinding of black pepper and stir it through.

15sLarge frying panGround black pepper · 0.5 tsp

Fish out the bay leaves and discard them, then transfer the seasoned mushroom filling to a mixing bowl and leave it to cool completely to room temperature.

Result · Thickened mushroom filling and salt and ground black pepper · used in step 36

15 minMixing bowlThickened mushroom filling and salt and ground black pepper · step 31

Place 333 g of the shortcrust pastry on a lightly floured surface.

10sKitchen counterShortcrust pastry · 333 gPlain flour · 10 g

Roll the pastry out with a rolling pin to a round large enough to line the base and sides of the pie dish (about 23 cm).

3 minKitchen counter, Rolling pin

Lift the rolled pastry over the pie dish and press it gently into the base and up the sides, letting any excess hang over the rim.

2 minPie dishRolled base pastry · step 34

Spoon the cooled mushroom filling evenly into the pastry-lined pie dish.

1 minPie dishThickened mushroom filling and salt and ground black pepper · step 32

Place the remaining 167 g of shortcrust pastry on the floured surface.

10sKitchen counterShortcrust pastry · 167 g

Roll the pastry out to a round large enough to cover the top of the pie dish.

Result · Rolled pastry lid · used in step 42

2 minKitchen counter, Rolling pin

Crack the egg into a small bowl, discarding the shell.

30sSmall bowlEgg · 1 piece

Whisk the egg until the yolk and white are fully combined.

30sSmall bowl, Whisk

Brush the egg wash around the rim of the pastry in the pie dish to help the lid adhere.

Result · Egg-washed pastry rim · used in step 45

1 minPie dish, Pastry brushBeaten Eggs · step 40

Lay the rolled pastry lid over the filled pie, pressing it gently onto the egg-washed rim.

15sPie dishRolled pastry lid · step 38

Trim the overhanging pastry neatly around the edge of the pie dish with a sharp knife.

1 minPie dish, Chefs knife

Press the tines of a fork all around the edge to crimp and seal the pastry lid to the base.

1 minPie dish, Fork

Brush the top of the sealed pie all over with the remaining egg wash to give it a deep golden finish.

1 minPie dish, Pastry brushRemaining egg wash · step 41Sealed pie · step 44

Score a small cross or a few slashes in the centre of the pastry lid to allow steam to escape during baking.

30sPie dish, Chefs knife

Slide the pie dish into the oven.

10sPie dish, Oven, Oven glove

Bake until the pastry is deep golden brown and the filling is bubbling at the steam holes.

200°C33 minPie dish, Oven

Using oven gloves, carefully remove the pie dish from the oven and set it on the counter.

15sPie dish, Oven, Oven glove

Cut the pie into 4 portions and lift each piece onto a warmed dinner plate to serve. → Into 4 equal portions

Result · Mushroom and Ale Pie

1 minDinner plate, Cake serverBaked pie · step 49

Printed 11 October 2026