Gorgeous veggie recipe: Wild Mushroom and Ale Cheesy Puff Pie

Published Sunday, Nov 30 2014, 16:00 GMT  |  By  |  Add comment
Whether you're a veggie or not, we reckon everyone will love this meat-free pie.

The likes of mushrooms, onions and garlic are all mixed together, before being topped with a crunchy, cheesy, puff topping – yum! Serve with some veggies for a great supper option.

Wild mushroom cheesy puff pie

© Badger Ale


  • For the cheesy puff topping:
  • 300ml Badger Fursty Ferret Ale
  • 120g unsalted butter, cut into cubes
  • 190g plain flour
  • Pinch of cayenne pepper and salt
  • 4 large eggs, beaten
  • 120g mature Cheddar cheese, grated
  • For the filling:
  • 1 medium onion, finely chopped
  • 50g salted butter
  • 600g mixed mushrooms, sliced
  • 10g dried wild mushrooms, soaked in boiling water for 10 minutes and chopped
  • 3 garlic cloves, finely chopped
  • 150ml Badger Fursty Ferret Ale
  • 1/2 x small bunch of flat leaf parsley, chopped
  • 100ml double cream
  • 20g dried breadcrumbs


1 Preheat the oven to 200C, fan 180C, Gas 6.

2 To make the topping, bring the ale to the boil with the butter in a large saucepan over a low heat.

3 Sieve together the flour, cayenne and salt onto a piece of baking parchment. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.

4 Beat the dough continuously with a wooden spoon until it is smooth and comes cleanly away from the sides of the pan and cool.

5 When the dough is cool, gradually add in the beaten egg a bit at a time, (not all of the egg may be needed); mixing well between each addition, until the mixture is glossy and smooth with a reluctant dropping consistency off a spoon. Season with pepper and stir in three quarters of the cheese.

6 Spoon the mixture around the edge of a greased 2 litre ovenproof dish and bake in the oven for 30 minutes.

7 Meanwhile place the onion and butter in a large frying pan and cook over a low heat for 5 minutes until softened. Add in all the mushrooms (reserving the soaking liquid) and garlic, increase the heat and brown the mushrooms. Add in the ale, mushroom soaking liquid and parsley and cook until the liquid has reduced by half.

8 Stir in the cream and simmer for a few minutes until thickened and seasoned.

9 Remove the cheesy puff from the oven and pour the filling into the centre.

10 Top with the remaining cheese and breadcrumbs and cook for a further 10 minutes until bubbling and golden. Serve with vegetables.

Prep Time

25 minutes

Cook Time

45 minutes

Nutrition Information

Serves 4 - 6

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