Ale, Mustard and Winter Vegetable Pie
Few pie recipes are as satisfying as a well-made Ale, Mustard and Winter Vegetable Pie. The star here is potato, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets potato soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 Potato, chopped
- ½ Parsnip, chopped
- ½ small Turnip or rutabaga, chopped
- 1 tbsp Soy margarine
- 1 tbsp Olive Oil
- 2 clove Garlic, crushed
- 1 Sliced carrot, finely diced
- ½ Parsnip, diced
- 1 Chopped Leek, cut into fine rings
- 5 Mushrooms, sliced
- ¼ –0.5 cup dried TVP, textured vegetable protein
- ½ tbsp Marmite or Vegemite
- 200 ml (0.75 cup) boiling water
- 2 Heaped tablespoon flour
- 2 Heaped tablespoon wholegrain mustard, try a green peppercorn mustard, if available
- 200 ml 200 ml (¾ cup) rich, dark ale (try a nice Porter), ¾ cup) rich, dark ale (try a nice Porter
- Black Pepper
Method
- Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.
- Bring back to the boil, and simmer until potato is soft (about 20 minutes).
- When cooked, drain off the water, add the margarine, and mash until creamy smooth.
- Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.
- Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft.
- Add the mushrooms and cook a minute or two more.
- Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken.
- Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.
- Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.
- Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.
- Remove from oven, let rest a minute, then serve.
Tips for the best Ale, Mustard and Winter Vegetable Pie
- Read the whole method before you start and measure out the 17 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for potato?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Ale, Mustard and Winter Vegetable Pie vegan?
Yes — this version is vegan as written. Always check packaged ingredients if you have strict requirements.
Can I make Ale, Mustard and Winter Vegetable Pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Ale, Mustard and Winter Vegetable Pie recipe hard to make?
It is rated hard: 17 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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