About the recipe Warming and comforting, this pie gets its richness from the dried and fresh mushrooms that are cooked down slowly with garlic and herbs to make for a deeply savoury dish. The food processor does most of the work for you, like chopping the vegetables, which makes it lovely and easy to make.
About the Recipe
Ingredients
- 20 g dried mushrooms
- 4 onions, roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 celery stick, roughly chopped
- 60 ml olive oil
- 15 g butter, plus extra for greasing
- 4 sprigs rosemary, leaves picked
- 4 garlic cloves
- 29 6⁄10 ml tomato puree
- 400 g chestnut mushrooms
- 2 heaped teaspoons, BBQ sauce
- 4 9⁄10 ml balsamic vinegar
- 400 g tinned black beans, drained
- 900 g Root Zero potatoes, peeled and cut into chunks
- 29 6⁄10 ml creme fraiche
- 4 9⁄10 ml dijon mustard
- salt & pepper to season
Directions
- Place the mushrooms in a large heatproof bowl and pour over 500ml hot water. Set aside.
- Pulse the onions, carrots and celery in a food processor (don’t wash it up yet) until finely chopped.
- Heat the oil and butter in a large, 28cm sauté pan over a medium heat. When the butter is completely melted and bubbling, tip in the vegetables and 1 teaspoon of salt into the pan and stir well. Cook for 12-15 minutes until the vegetables are tender and beginning to caramelize.
- While the vegetables are cooking, squeeze the dried mushrooms over the bowl that they’re soaking in (save the liquid) and transfer to the bowl of the food processor with the rosemary and garlic.
- Add the dried mushroom mixture to the vegetables in the pan with the tomato puree and cook for a couple of minutes until extremely fragrant.
- Pulse the fresh mushrooms in the food processor until finely chopped, then add these to the pan with another pinch of salt. Stir until the mushrooms have lost all of their liquid, then tip in the BBQ sauce, balsamic and black beans.
- Pour the mushroom soaking liquid into the pan through a sieve to catch any grit, then simmer the mixture for 20 minutes, stirring occasionally.
- Preheat the oven to 200℃.
- Meanwhile, boil the potatoes in a saucepan of well-salted water for 15-18 minutes, until very tender. Drain and mash with the creme fraiche and mustard until smooth. Season well with salt and pepper.
- Butter a 20 x 30cm baking dish and pour in the mushroom mixture. Top with the mash and ruffle the surface of the potatoes with a fork. At this point, the pie can be covered and frozen for up to 3 months (add an extra 10 minutes to the cooking time if frozen). Roast in the oven for 25 - 30 minutes until piping hot throughout and golden on top.
- Allow the pie to rest for 5 minutes before serving alongside pickles or dressed green salad.