Chestnut and Mushroom Pie


Some time last month, I ordered the 'nut roast' on a menu in a restaurant and what arrived in front of me looked absolutely nothing like what I expected and initially I felt disappointed! However, I shouldn't have been so quick to judge as I've dreamt of this dish ever since! I tried to recreate it at home and it makes a wonderful wintery dish. I have photographed it here with the parsnip recipe from my book which works so well but of course normal fries or any other side you fancy.

what you’ll need

(serves 2-3)

  • 300g of chestnut mushrooms

  • 200g of chestnuts (peeled and cooked)

  • 200g of spinach

  • 60g of breadcrumbs (I use brown breadcrumbs)

  • 2 cloves of garlic

  • 1 teaspoon of sage

  • 1/4 of a teaspoon of nutmeg

  • salt+ pepper

For the topping:

  • 60g of breadcrumbs (I use Clearspring brown rice ones)

  • 15g of nutritional yeast

  • 2 teaspoons of sage

  • 2 teaspoons of olive oil

what to do

Preheat the oven to 200c.

Finely slice the mushrooms and roughly chop the chestnuts.

Heat a large frying pan and add a drizzle of olive oil and the garlic, sage and nutmeg. Then stir in the mushrooms and allow to brown. Then moving them to one side of the pan, add in the spinach and let it wilt.

Line an ovenproof dish with the spinach, then sprinkle a little salt and pepper. Then mix the chestnuts and mushrooms together and spoon these on top. You can either make one big dish or little individual portions.

Finally, in a small mixing bowl, combine all the ingredients for the topping, then spoon this on top and place in the oven until the topping goes crispy. Then it is ready to serve.