Mushroom, shallot & squash pie

Mushroom, shallot & squash pie

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(9 ratings)

Prep: 50 mins Cook: 2 hrs Plus cooling


Serves 6
A hearty vegetarian main dish that will keep in the freezer for up to two months

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories610
  • fat42g
  • saturates21g
  • carbs51g
  • sugars12g
  • fibre7g
  • protein12g
  • salt1.32g
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  • 25g dried porcini mushrooms
  • 600g shallots, halved



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 butternut squash, peeled, deseeded and diced
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tsp finely chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 250g fresh mushrooms (such as Portobello or chestnut), sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 50g plain flour, plus a little extra for dusting
  • 500ml vegetable stock
  • 500g pack puff pastry
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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  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.

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Comments (13)

laugh_producer's picture

Really delicious. Takes a while to prep but it is worth it!, I added more fresh mushrooms because I had some and seasoned with salt and pepper. Very tasty and incredibly filling. Served with mash and steamed broccoli. Will be making again with dumplings instead of pastry

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!

MichaeltheGreat's picture
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Delicious. My wife and I both loved this. I added a teaspoon of gravy powder to the stock.

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!

dgjbear's picture

Blanche the shallots in boiling water for 1 1/2 mins then put them in ice cold water to cool....cuts down time taking off the tough skins by loads

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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