Mushy Pea and Mushroom Pie

British Dal Dried Peas Ferments Grains and Seeds Hearty Marrowfat Peas Peas Pies Pulses Supper Vegan Vegetarian Whole Peas

by Jenny Chandler November 10, 2017

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

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).
Whilst the potato is cooking you can wipe, and roughly chop, the mushrooms - no washing or they will go slimy.
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.
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.
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.
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.
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.

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