This pie isn't heavy on pastry and is quick and easy to assemble. Served with steamed greens and mashed potato it's the ultimate welcome home comfort food.
you will need
2 tbsp olive oil
2 onions, finely chopped
3 sticks celery, diced
3 cloves garlic
250g Portobello mushrooms
400g button or chestnut mushrooms
300ml stock or water
100ml red wine
1 tbsp cornflour
3 tbsp finely chopped parsley
200g (7oz) butter puff pastry, ready rolled
1 egg, beaten
Heat the olive oil in a heavy-based 20cm pan or casserole dish. Add the onions and leave to sweat for 10 minutes, stirring regularly. Add the celery and cook for a further two minutes. Increase the heat and add the mushrooms.
After five minutes the mushrooms should begin to shrink down and darken in colour. Add the garlic and stir everything together. Pour over the stock.
Mix the cornflour to a paste with the red wine. Pour this into the pot and mix well. Let the mixture come to the boil.
Lower the heat and leave to reduce down and thicken. After about 10 minutes it should be thick enough.
Add salt and lots of black pepper to taste.
Preheat the oven to 230C. While the sauce is reducing you can prepare the pastry.
Cut the pastry to be just larger than the lid of the saucepan or casserole dish.
Scallop the edges and cut out shapes to decorate the top.
Use the beaten egg to 'glue' the decorations in place and brush the entire pastry with the remainder. Make a hole in the centre for steam to escape.
Carefully lower the pastry on top of the filling and place in the hot oven to bake for 15 minutes or until puffed up and golden.