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Mushy Pea and Mushroom Pie

Mushy Pea and Mushroom Pie

Home   Recipes for British Pulses, Grains, Seeds and More   Mushy Pea and Mushroom Pie
British Dal Ferments Grains and Seeds Hearty Marrowfat Peas Peas Pies Pulses Supper Vegan Vegetarian Whole Peas

by Jenny Chandler 3 Comments

This inventive pie from Jenny Chandler uses mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish.

A truly autumnal dish of hearty comfort food; a great choice if you are cooking a vegan meal served with crunchy greens such as purple sprouting or broccoli, or fabulous alongside a few sausages.

Serves 6

Ingredients

For the Sweet Potato topping
  • 1kg Sweet Potatoes, peeled (or 50/50 sweet and standard potatoes)
  • Salt and Black Pepper to taste
  • 4 tbsp Extra Virgin Olive Oil
  • Juice and Zest of 1 Lemon, to taste
For the Mushroom and Mushy Pea filling
  • 800g Chestnut or Portobello Mushrooms (or mixture of the two)
  • 2 tbsp Olive Oil
  • 2 cloves Garlic, chopped
  • 2 large Shallots, diced
  • 2 Carrots, diced
  • 2 sticks Celery, diced
  • 1 large sprig Rosemary
  • 1-2 tbsp Worcestersire Sauce or vegan alternative, like Hodmedod's Fava Umami Paste
  • ½ glass Red Wine
  • Salt and Black Pepper to taste
  • 500g cooked Mushy Peas
  • 2 tbsp Breadcrumbs, Pumpkin Seeds, Sunflower Seeds (or a mixture)
  • 1 tbsp Extra Virgin Olive Oil

Method

  1. Boil the sweet potatoes in plenty of salted water until tender (about 20 minutes), then drain and mash with the olive oil, pepper to taste and enough lemon juice and zest to add some zing ( I’d add all of the juice and about half the zest).
  2. Whilst the potato is cooking you can wipe, and roughly chop, the mushrooms - no washing or they will go slimy.
  3. Take a large pan and fry the mushrooms in the olive oil over a high heat until they begin to catch and brown. Add the garlic, stirring until you really smell it and then set the mushrooms aside in a bowl.
  4. Using the same pan add a dash more oil and fry the shallot, carrot and celery over a medium heat until they soften and begin to colour.
  5. Meanwhile chop the rosemary as finely as possible and then add to the pan along with the mushrooms, Worcestershire Sauce and wine. Bubble to reduce the wine and cook off the alcohol. Season to taste.
  6. Now layer the cooked mushy peas into the base of an ovenproof dish, cover them with a layer of the mushroom mixture and then finish up with the sweet potato. Sprinkle with breadcrumbs or seeds, splash with a little oil and place under a grill to brown off a little.
  7. You can prepare this pie ahead of time. Just preheat the oven to 190ºC and reheat for about 30-40 minutes until browned on the top and heated through.


Jenny Chandler
Jenny Chandler

Author


3 Responses

Margaret
Margaret

February 04, 2022

I haven’t eaten mushy peas in years and was so glad I made this recipe.All 3 components were a match made in heaven. There’s enough for hubby and I to have a second time…yay!

Barbara
Barbara

January 17, 2020

Delicious! Easy to make. I made the three components separately throughout the day. Made 2 good sized portions. Looking forward to making it again. hodmedod’s peas were delicious.

Julie
Julie

January 23, 2018

Made this pie last night – perfect food for grim weather ! The lemon flavouring in the sweet potato mash was genius !! Delicious hearty fayre..will make it again !

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