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Mushroom bourguignon-style pie recipe

Mushroom bourguignon-style pie recipe

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Created by The Tesco Real Food team

Cosy up with a comforting twist on a classic! Packed with tender mushrooms, this rich French-style stew is topped with crisp puff pastry. Serve with steamed greens for an impressive veggie feast. See method

Ingredients

  • 2 tbsp olive oil
  • 12 shallots, peeled
  • 2 medium carrots, peeled and cut into 2cm chunks
  • 250g pack chestnut mushrooms, wiped clean and halved
  • 200g button mushrooms, wiped clean
  • 2 portobello mushrooms, wiped clean and cut into 2cm slices
  • 6 sprigs thyme, leaves picked
  • 2 sprigs rosemary, needles picked and finely chopped
  • 2 bay leaves​
  • 3 large garlic cloves, finely crushed
  • 2 tbsp tomato purée​
  • 1½ tbsp plain flour, plus extra for crimping
  • 500ml red wine
  • 1 vegetable stock cube, dissolved in 150ml boiling water
  • 200g ready rolled puff pastry
  • 1 medium egg, lightly beaten
  • steamed greens, to serve

Each serving contains

  • Energy

    1830kj
    438kcal     22%

  • Fat

    19g 27%

  • Saturates

    7g 35%

  • Sugars

    8g 9%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 30.9g Protein 10.2g Fibre 5.1g

Method

  1. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the shallots and carrots and fry for 10 mins until evenly golden. Set aside.
  2. Heat the remaining 1 tbsp oil and cook the mushrooms for 6-8 mins, tossing frequently, until evenly golden. Work in batches, if needed
  3. Return the shallots and carrots to the pan with the mushrooms. Add the thyme, rosemary, bay leaves, garlic and tomato purée and fry for 2-3 mins until fragrant and lightly caramelised. Stir in the flour, cook for 2 mins, then gradually add the wine and stock, stirring continuously, until you have a smooth sauce. Cover with a lid and simmer for 30 mins, stirring occasionally, to allow the flavours to mature and the alcohol in the wine to mellow.
  4. Preheat the oven to gas 6, 200°C, fan 180°C.
  5. Spoon the bourguignon into a medium-sized ovenproof dish (roughly 2ltr capacity). Unroll the pastry and place it over the filling. Dip your finger in flour and press the pastry down around the edge of the dish, before trimming off the excess with a sharp, serrated knife. Push a chopstick or skewer into the middle of the pastry to create a 5mm wide steam hole. Brush all over with the egg to glaze.
  6. Bake for 35-40 mins until the pastry is golden and risen.
  7. Serve with steamed greens.

Tip: To make this dish vegan friendly, make sure your stock cubes and wine are vegan and swap the egg glaze for 2 tbsp soy milk mixed with 1 tsp vegetable oil. 

Freezing and defrosting guidelines

You can freeze the fully assembled pie before baking. Cool thoroughly, cover and freeze for up to 3 months. Defrost fully overnight in the fridge and bake according to the recipe. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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