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Chestnut, mushroom and shallot pie recipe

Chestnut, mushroom and shallot pie recipe

56 ratings

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  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 469 calories / serving


  • 200g cooked chestnuts
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 200ml red wine
  • 300ml vegetable stock
  • 25g butter
  • 1 tbsp olive oil
  • 12 shallots, peeled and left whole
  • 250g chestnut mushrooms, cut into quarters
  • 2tsp Dijon mustard
  • freshly ground black pepper, to taste
  • 2tbsp flat leaf parsley, finely chopped
  • 225g puff pastry

For the Beurre Manie

  • 1tbsp of plain flour
  • 1tbsp softened butter

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    12g 60%
  • Sugars

    8g 8%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 44.9g Protein 7.8g Fibre 6.7g


  1. Preheat the oven to 200°C/Gas 6.
  2. Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned, about 5 minutes.
  3. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
  4. For the Beurre Manie mix 1tbsp flour with 1tbsp softened butter until it forms a paste. Add 2tbsp of Beurre Manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened.
  5. Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish.
  6. Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking.
  7. Bake for about 20 minutes until golden. Serve immediately.

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