Hairy Bikers Chestnut and Mushroom Pie Recipe

This flaky, golden Hairy Bikers Chestnut and Mushroom Pie Recipe is made with meaty chestnut mushrooms, sweet vacuum-packed chestnuts, and a rich Marsala gravy, ready in about 1 hour and 30 minutes. As the buttery pastry lid rises and turns amber in the oven, the savoury filling bubbles up around the edges, promising a comforting winter feast. I love how this meat-free dish feels just as hearty as a traditional steak ale pie.

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Why This Classic Works

I always assumed a proper pie needed beef or chicken to be truly satisfying, but this recipe completely changed my mind. The combination of earthy mushrooms and sweet, crumbly chestnuts creates a texture that is surprisingly dense and meaty, without a scrap of meat in sight. The secret weapon here is the Marsala wine; it adds a deep, caramelised richness that vegetable stock alone just can’t achieve.

My first attempt at this was a bit of a disaster because I didn’t let the filling cool down before putting the pastry on top. The heat from the gravy melted the butter in the crust instantly, leading to a soggy, sad lid rather than a crisp puff. Now, I always make sure the mushroom mixture is room temperature before assembling—it makes all the difference to that professional finish.

Hairy Bikers Chestnut and Mushroom Pie Recipe Ingredients

For the Pastry:

• 350g plain flour
• 200g cold butter, cubed
• 1 pinch salt
• 1 free-range egg yolk
• 2-3 tbsp chilled water
• 1 beaten egg (for glazing)

For the Filling:

• 50g butter
• 2 medium leeks, washed and sliced
• 350g chestnut mushrooms, wiped and halved (or quartered if large)
• 2 garlic cloves, finely sliced
• 1 large sprig fresh thyme (leaves picked)
• 15g dried porcini mushrooms (optional, soaked in 150ml hot water)
• 50g plain flour
• 1 tsp Dijon mustard
• 100ml Marsala wine (or dark ale)
• 300ml vegetable stock
• 200g vacuum-packed cooked chestnuts, left whole

How To Make Hairy Bikers Chestnut and Mushroom Pie Recipe

1. Make the Pastry: Place the 350g flour and pinch of salt in a large bowl. Rub in the 200g cold cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and just enough chilled water (start with 2 tbsp) to bind it into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
2. Sauté the Leeks: Melt the 50g butter in a large saucepan over low heat. Add the sliced leeks, cover with a lid, and sweat gently for 5 minutes until soft but not brown.
3. Cook the Mushrooms: Increase the heat slightly and add the 350g chestnut mushrooms. Cook for 4-5 minutes until they release their moisture and start to brown. Stir in the sliced garlic and thyme leaves. If using dried mushrooms, drain them (reserve the liquid), chop roughly, and add them now.
4. Create the Roux: Sprinkle the 50g flour over the vegetables and stir well for 1-2 minutes to cook out the raw flour taste. The mixture will look quite dry and clumpy—this is normal.
5. Make the Sauce: Gradually pour in the 100ml Marsala (or ale) and the 300ml vegetable stock (plus the soaked mushroom water if using), stirring constantly to prevent lumps. Add the Dijon mustard. Bring to a simmer and cook for 3-4 minutes until the sauce is thick and glossy.
6. Cool the Filling: Stir in the 200g cooked chestnuts. Season generously with salt and pepper. Remove the pan from the heat and let the filling cool completely. This prevents a soggy bottom.
7. Assemble the Pie: Preheat your oven to 200°C (180°C fan/Gas 6). Spoon the cooled filling into a pie dish (approx 1 litre capacity). Roll out the chilled pastry on a floured surface until it is 5mm thick. Brush the rim of the pie dish with beaten egg.
8. Bake: Lift the pastry over the filling, pressing down on the rim to seal. Trim any excess and crimp the edges. Brush the top with the remaining beaten egg and cut a small cross in the centre for steam to escape. Bake for 25-30 minutes until the pastry is golden brown and crisp.

Recipe Tips

• Don’t skip the resting: Chilling the pastry allows the gluten to relax and the butter to firm up again. If you rush this step, your pastry will shrink back in the oven and be tough rather than crumbly.
• The Chestnut Texture: Use vacuum-packed cooked chestnuts (like Merchant Gourmet) rather than roasting and peeling your own. They are softer, sweeter, and hold their shape better in the gravy without turning into mush.
• Dried Mushroom Depth: If you find vegetarian gravy lacks punch, definitely include the dried porcini mushrooms. The soaking liquid is essentially a potent mushroom stock that adds a savoury “umami” depth similar to beef stock.
• Pastry Shortcut: If you are short on time, a sheet of ready-rolled puff pastry works brilliantly as a lid. The Hairy Bikers often use this trick for midweek meals; just make sure to score it lightly so it puffs evenly.

What To Serve With Chestnut and Mushroom Pie

This rich pie needs something fresh and green to cut through the buttery pastry and thick gravy. Steamed tenderstem broccoli or green beans with a squeeze of lemon juice are perfect companions. For a true comfort meal, a side of creamy mashed potatoes helps mop up any extra sauce, though roast potatoes are also a solid choice for a Sunday lunch vibe.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat individual slices in the oven at 180°C for 15 minutes to crisp up the pastry; microwaving will make the crust soft and chewy. The cooked filling (without the pastry) freezes well for up to 3 months, making it a great make-ahead meal prep option.

FAQs

• Can I use puff pastry instead of shortcrust? Yes, absolutely. Ready-made puff pastry is a classic Hairy Bikers shortcut and gives a lighter, flakier topping that contrasts nicely with the dense filling.
• What if I don’t have Marsala wine? You can substitute Marsala with a dark ale, stout, or even a splash of red wine. If you want to keep it alcohol-free, add a tablespoon of balsamic vinegar and a little extra stock for acidity.
• Can I make this pie vegan? Yes, simply swap the butter for a plant-based block butter in both the pastry and filling, and use a milk alternative or oil for the glaze instead of egg.
• Why is my pie filling runny? This usually happens if the flour wasn’t cooked out enough or not enough flour was used. Ensure you boil the sauce for a few minutes to activate the thickening agents before baking.
• Do I need to blind bake the pastry? No, because this is a pot pie (pastry lid only), there is no bottom crust to blind bake. You just place the raw pastry over the cooked filling.

Nutrition

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 48g
• Protein: 10g

Try More Recipes:

• Hairy Bikers Steak and Guinness Pie Recipe
• Hairy Bikers Monkfish Kebabs Recipe
• Hairy Bikers Manchester Tart Recipe