RECIPE: Have a Meat-free Monday with this Chestnut Bourguignon Pie

Go veggie this Monday with this delicious take on beef bourguignon.

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by Ellie Hooper |
Published on

Preheat the oven to 200°C/400°F/gas mark 6. Place the soaked chestnuts, herbs and 170 ml of the wine in a saucepan with just enough vegetable stock to cover and cook until just tender (about one hour). Drain the chestnuts, keeping the liquid.

Melt the butter in a frying pan and sauté the onions on a low heat until slightly browned.

Add the mushrooms and cook for a further five minutes.

Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover. Bring to the boil and simmer for 20 – 30 minutes to reduce the liquid a little.

Stir in the mustard, soy sauce and black pepper to taste. Cook for a further five minutes. Check the seasoning and adjust as necessary.

Spoon the mixture into a pie dish. Roll out the pastry on a floured surface and place on top of the filling. Bake for about 20 minutes until a golden crust forms.

See the recipe here.

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