The delicious vegetarian recipe that convinces. meat-free isn’t flavour free

Delicious vegetarian pie recipe

Chestnut bourguignon pie, vegetarian pie, chestnut recipe, mushroom recipe
Yield: Serves 4

Chestnut Bourguignon Pie

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

This is a fabulously tasty alternative to a meat pie. It's packed with flavour from the chestnuts, mushrooms and shallots, all of which give it a lovely texture.

This pie uses a long-ish list of ingredients but none of them is unusual and the chestnuts can be bought vacuum packed to make preparation even easier.

There's nothing not to love about this pie. I Promise.

I've changed this recipe a little since I first published it and if you're trying it for a second (or third) time you'll love the addition of garlic.

Garlic always helps to bring out the flavours of other ingredients and it does that job brilliantly here.

AND - I've added extra red wine and vegetable stock so the pie has lots of juicy gravy.

My mouth is watering already!

Ingredients

  • 125g chestnuts - vacuum-packed and ready to use
  • 2 bay leaves
  • 1 sprig fresh rosemary or 1 tsp dried rosemary
  • 300 ml red wine
  • 450 ml vegetable stock
  • 25g butter
  • 8 small shallots - peeled
  • 2 small or 1 large garlic glove - peeled and roughly chopped
  • 125g chestnut mushrooms - wiped and cut into quarters if large
  • 125g button mushrooms - wiped
  • 2 tsp Dijon mustard
  • 3 tbsp Tamari or soy sauce
  • Freshly ground black pepper
  • Bunch fresh flat-leaf parsley finely chopped - or 1 tsp of dried parsley
  • 1 Sheet vegetarian puff pastry - thawed if frozen

Instructions

  1. Place the chestnuts, herbs and 150ml of the red wine in a saucepan with the vegetable stock
  2. Bring to the boil then turn down the heat to simmer and leave to cook until the chestnuts are tender. That should take around 50 minutes
  3. Drain the chestnuts but remember to keep the cooking liquid, and remove the bay leaves
  4. Melt the butter in a frying pan and cook the shallots and garlic until slightly browned
  5. Add the mushrooms and cook for a further 4-5 minutes until the mushrooms begin to soften
  6. Add the drained cooked chestnuts, the remaining red wine and the retained cooking liquid
  7. Bring to the boil and then turn the heat down to a simmer and leave to cook for 20-30 minutes to reduce the liquid a little. If you like your pie to have a lot of gravy stick to 20 mins, longer if you like a drier pie. Add more wine and/or water if you feel it needs it.
  8. Stir in the mustard, tamari or soy, and add freshly ground black pepper to taste. You won't need salt as the Tamari is salty
  9. Cook for a further 5 minutes and then check the seasoning and adjust if needed
  10. At this stage, you can let the mixture cool and freeze it for use later. If you do, fully defrost and reheat the mixture before making your pie
  11. Now heat the oven to 200C/400F/gas mark 6
  12. Spoon the mixture into a pie dish
  13. Roll out the pastry on a floured surface and place on top of the pie dish sealing the edges lightly with a fork. Remember to make a few small holes in the pastry to let the steam out
  14. Bake for around 20 minutes or until the pastry has a golden crust

    Notes

    If you wanted to make a vegan version of this pie you can easily do that by replacing the butter with a plant-based alternative. Vegan frozen puff pastry is now widely available and is the one I use.

    The Healthy Bit

    Chestnuts. Chestnuts are low in fat and high in fibre. Chestnuts contain all the B vitamins plus vitamin E. In addition, they are a source of calcium which helps build strong bones and teeth as well as making sure your blood clots properly. Iron, which is important for making red blood cells, and zinc to help make new cells, aid digestion and support nerve function.

    Shallots. Shallots are part of the onion family and contain vitamin A, essential for your health as it supports cell growth and your immune system. B6 (Pyridoxine) that allows your body to use stored energy from the food you eat, B9 (Folate) used to produce healthy red blood cells. Vitamin C to help maintain healthy skin, blood and blood vessels, bones and cartilage. Vit C also plays a key role in the healing of wounds. Lastly, vitamin E which supports your immune system and skin health.

    Mushrooms. Mushrooms contain vitamins B2, B5 & B7 which play a vital role in maintaining your health. Mushrooms are one of the few foods that contain vitamin D which helps to regulate the amount of calcium and phosphate in your body, both of which are needed to keep bones, teeth and muscles healthy.

    Nutrition Information

    Yield

    4 servings

    Serving Size

    1

    Amount Per Serving Calories 576Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 13mgSodium 1451mgCarbohydrates 63gFiber 7gSugar 13gProtein 11g

    Nutritional information is provided for guidance only

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