Now we are eating healthy food and feeling healthy, we have struggled with what to make on a Sunday. This is the perfect time to sit down as a family and eat together sharing stories of our week past and planning the week ahead. This is not the time to eat a salad but to carefully prepare a meal with love and affection and take time to enjoy our food. The pie did take longer to prepare than I initially thought so start to prepare ahead of time and enjoy your Sunday lunch treat!
I have made a pie before which was lighter as the Guinness in this pie gives a rich flavour that is perfect with roast potatoes, carrots, peas and broccoli. You can make your own pastry but I think ready made pastry tastes good too.
This recipe is adapted from the new Bosh boys cookbook which we would highly recommend.
700g chestnut mushrooms
3 tablespoons olive oil
6 garlic cloves
3 sprigs rosemary
3 sprigs thyme
1 tablespoon light brown sugar
2 tablespoon plain flour
1-2 tablespoons Dijon mustard
25ml soya sauce
1 block puff pastry
Preheat the oven to 180 degrees. Peel and slice the onions and finely chop the garlic. Remove the stalks from the rosemary and thyme and chop the leaves.
Quarter the mushrooms and spread them in a baking tray, drizzle with olive oil, season and bake for 15 minutes.
Add olive oil to a frying pan and add the sliced onions and chopped garlic and simmer for 10 minutes until they are soft. Add the herbs to the softened onions and cook with the sugar until they are caramelised and golden in colour.
Add the Guinness to the pan and simmer for 10 minutes. Next add the cooked mushrooms and their juices. Finally add the flour, mustard and soya sauce to the pan and simmer gently for 20 minutes stirring regularly.
Add the mushroom mix to a pie dish and top with the ready made puff pastry.
Bake the pie for 30-35 minutes until the pastry is puffed up and golden.
Serve with a selection of cooked vegetables and roast potatoes. Enjoy!