Mushroom, shallot & squash pie

Mushroom, shallot & squash pie

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(8 ratings)

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Cooking time

Prep: 50 mins Cook: 2 hrs Plus cooling

Skill level

Easy

Servings

Serves 6

A hearty vegetarian main dish that will keep in the freezer for up to two months

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
610
protein
12g
carbs
51g
fat
42g
saturates
21g
fibre
7g
sugar
12g
salt
1.32g

Ingredients

  • 25g dried porcini mushrooms
  • 600g shallots, halved
  • 1 tbsp olive oil
  • 100g butter
  • 1 butternut squash, peeled, deseeded and diced
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped rosemary
  • 2 tsp finely chopped sage
  • 250g fresh mushrooms (such as Portobello or chestnut), sliced
  • 50g plain flour, plus a little extra for dusting
  • 500ml vegetable stock
  • 500g pack puff pastry
  • 1 egg, beaten

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Method

  1. Soak the dried mushrooms in 250ml boiling water. Meanwhile, soften the shallots in the olive oil and a third of the butter for 10 mins. Add the squash and cook for a further 10 mins until softening, then add the garlic and herbs and cook for 2 mins more. Set aside.
  2. In another pan, fry the fresh mushrooms in another third of butter until softened. Strain the porcini, reserving the soaking liquid, then roughly chop and add to the cooked mushrooms. Fry for 2 mins, then remove from the pan and set aside.
  3. Melt the remaining butter in the same pan, stir in the flour for 2 mins, then gradually stir in the stock and mushroom soaking liquid. Bring to the boil, stirring, and cook for 2-3 mins until thickened. Combine the sauce with all the veg, then transfer the mixture to a 2-litre rectangular pie dish and cool.
  4. Roll out the pastry on a floured surface until big enough to cover the pie dish. Cover the pie, trimming the excess pastry, then wrap well in cling film. Will freeze for up to 2 months.
  5. To cook, defrost the pie thoroughly in the fridge overnight if frozen. Heat oven to 200C/180C fan/gas 6, glaze the pastry with a little egg and bake for 30-40 mins or until golden and hot through.

Recipe from Good Food magazine, November 2010

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Comments

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Gill87's picture
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This is absolutely delicious! Loved it. This will definitely be making a regular appearance on my dinner table!

laine1223's picture

Absolutely delicious! will definitely be making again!

hhorsman's picture

A lovely winter warmer recipe. Great for cooking in advance for busy families. Simple ingredients with lots of flavour. Went down well with my 4 year old. Will definitely make again.

galwaygirly's picture
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Made this yesterday. Didn't have squash so used half a turnip & a big carrot instead. Used 1 tsp dried herbs as didn't have any fresh in. Did everything else as per the recipe & was absolutely delicious. Will def make again.

jweg1210's picture
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It was good enough - but the sage was overpowering so if I made it again I'd halve it.

ugly_catfish's picture
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Made this last night for tea and am just enjoying the leftovers now for lunch. I also made it with shortcrust pastry and I'm sure both ways are equally delicious. The dried mushrooms give the whole pie a really deep, rich flavour and I'll definitely be making this again for the whole family.

lucsja's picture
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Delicious. Served with Xmas dinner two years running for the veggies in the group. Loved by all even die hard carnivores! Has a really rich, deep flavour. Added chestnuts this year which went really well.

melissap's picture
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Absolute winner! Made it for a veggie dinner party and it was loved by all! The gravy had a gorgeous mushroomy flavour, too. The only downside was that I doubled the recipe and it took over an hour to peel and dice two butternut squash and peel 1.2kg of shallots! I also roasted the squash seeds with a tiny bit of olive oil and some dried rosemary - great with drinks on arrival!

jarrestr's picture
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Have just made this. Added salt and pepper and to the sauce a spoonful of cream fraiche. Also used more fresh mushrooms than stipulated. Tastes really delicious and just hope my family agree with me.

fperry's picture

Made a version of this using short crust pastry and it was really lovelly. A real hit with my vegetarian son!

I would give it 5 stars!

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