Hairy Bikers​ Chestnut And Mushroom Pie Recipe

This rich mushroom and chestnut pie is made with leeks, chestnuts, and mixed mushrooms in a Marsala gravy, all wrapped in homemade shortcrust pastry. It is a proper vegetarian main course from the Hairy Bikers’ Perfect Pies cookbook. The filling takes about 30 minutes to prepare and the pie bakes in 25–30 minutes, serving 6.

I make this every autumn when chestnuts come into season, and it always ends up on our Christmas table too. The Marsala gives the gravy a warmth that you just cannot get from regular wine.

Mushroom and Chestnut Pie Ingredients

For the shortcrust pastry:

• 350g plain flour
• 200g butter, chilled and diced
• Pinch of salt
• 1 free-range egg yolk
• Chilled water, to bind

For the filling:

• 50g butter
• 2 leeks, trimmed and sliced
• 350g chestnut or button mushrooms, sliced
• 2 garlic cloves, sliced
• 1 large sprig of fresh thyme, leaves only
• 15g dried mushrooms, soaked in 150ml boiled water (optional)
• 50g plain flour
• 1 tsp Dijon mustard
• 100ml Marsala
• 200–300ml vegetable stock
• 200g vacuum-packed chestnuts, left whole
• Salt and freshly ground black pepper
• 1 egg, beaten, for egg wash

How to Make Mushroom and Chestnut Pie

1. Make the pastry: Pulse the flour, butter, and salt in a food processor until it resembles breadcrumbs. Add the egg yolk and just enough chilled water to bring it together. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.
2. Soak the dried mushrooms: If using, place the dried mushrooms in a small bowl and cover with 150ml of boiled water. Leave to soak for 20 minutes, then drain and reserve the soaking liquid.
3. Cook the leeks and mushrooms: Melt the butter in a large heavy-bottomed pan over a medium heat. Add the leeks and cook gently for 5–7 minutes until soft. Add the garlic and cook for 1 minute. Turn the heat up, add the fresh mushrooms, and cook until browned and any liquid has evaporated.
4. Add the chestnuts and build the gravy: Stir in the chestnuts, soaked dried mushrooms (if using), and thyme leaves. Sprinkle over the flour and stir for 2 minutes. Add the Dijon mustard and pour in the Marsala, scraping the bottom of the pan. Gradually add the stock and reserved mushroom soaking liquid. Stir well.
5. Simmer the filling: Bring to a gentle simmer and cook for 15–20 minutes until the gravy has thickened. Season with salt and pepper to taste. Leave the filling to cool completely before assembling the pie.
6. Assemble and bake: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Spoon the cooled filling into a large pie dish. Roll out the pastry on a floured surface and lay it over the top, pressing the edges to seal. Trim any excess and brush with beaten egg. Cut a small steam vent in the centre.
7. Bake until golden: Bake for 25–30 minutes until the pastry is firm and a deep golden colour. Let it rest for 5 minutes before serving.

What Are the Best Tips for Mushroom and Chestnut Pie?

• Brown the mushrooms properly: Cook the mushrooms on a high heat without stirring too often. Letting them colour builds a deep, savoury flavour that carries the whole pie.
• Cool the filling fully: Spooning hot filling into the pie dish will make the pastry soggy. Let it cool to room temperature or chill it in the fridge before assembling.
• Make it ahead: You can prepare the filling up to 2 days before and keep it in the fridge. Assemble and bake when you are ready to serve. This makes it a brilliant choice for Christmas dinner.
• Try a Marsala substitute: If you cannot find Marsala, use dry sherry or Madeira. Both give a similar warm, nutty depth to the gravy.
• Pair it with another vegetarian centrepiece: If you are cooking for a crowd, this pie works well alongside a veggie wellington for a fully meat-free spread.

What Should You Serve with This Pie?

Creamy mashed potatoes are the classic partner here, perfect for soaking up the Marsala gravy. Steamed greens like broccoli, green beans, or savoy cabbage add colour and freshness to the plate.

For a Christmas or festive meal, add roasted root vegetables such as parsnips and carrots with a drizzle of honey. A sharp cranberry sauce on the side cuts through the richness nicely. If you enjoy a meaty pie too, try the chicken and mushroom pie as a second option for mixed tables.

How Should You Store Leftover Pie?

Store leftover pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (140°C Fan / Gas Mark 3) until warmed through, which keeps the pastry crisp.

You can freeze the whole baked pie or just the filling for up to 3 months. Wrap well in cling film and then foil. Defrost in the fridge overnight before reheating. You can also freeze the unbaked assembled pie and bake it straight from frozen, adding 10–15 minutes to the cooking time.

Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 550mg
• Total Carbohydrate: 35g
• Dietary Fibre: 5g
• Sugars: 3g
• Protein: 8g

Frequently Asked Questions

Can I make this pie vegan? Yes. Use a vegan shortcrust pastry made with plant-based butter and skip the egg wash, brushing the top with oat milk or olive oil instead.

What pastry is best for mushroom and chestnut pie? The Hairy Bikers use a homemade shortcrust pastry for this pie, which gives a firm, buttery crust that holds the filling well. Puff pastry works as a quicker alternative if you are short on time.

Is mushroom and chestnut pie suitable for Christmas dinner? Absolutely. The rich Marsala gravy and whole chestnuts make it feel properly festive without needing meat on the table.

Can I use frozen chestnuts instead of vacuum-packed? Yes, defrost them fully and pat dry before adding to the filling. Vacuum-packed chestnuts hold their shape better, but frozen ones work well once thawed.

How does this compare to the BBC Good Food mushroom pie? The Hairy Bikers version uses Marsala and Dijon mustard in the gravy. This gives it a richer, deeper flavour than most standard vegetable stock recipes.

Try More Recipes:

• Hairy Bikers Veggie Wellington
• Hairy Bikers Chicken and Mushroom Pie

Hairy Bikers Mushroom and Chestnut Pie Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour 15 minutesCooking Temp:200 CServings:6 servingsEstimated Cost: $Calories:380 kcal Best Season:Summer

Description

This rich mushroom and chestnut pie from the Hairy Bikers features leeks, chestnuts, and mushrooms simmered in a Marsala gravy with Dijon mustard, all baked under a homemade shortcrust pastry until golden. Ready in about 1 hour 15 minutes, serving 6.

Ingredients

• 350g plain flour, 200g chilled butter, pinch salt, 1 egg yolk, chilled water (for pastry)
• 50g butter
• 2 leeks, trimmed and sliced
• 350g chestnut or button mushrooms, sliced
• 2 garlic cloves, sliced
• 1 large sprig fresh thyme, leaves only
• 15g dried mushrooms soaked in 150ml boiled water (optional)
• 50g plain flour
• 1 tsp Dijon mustard
• 100ml Marsala
• 200-300ml vegetable stock
• 200g vacuum-packed chestnuts, whole
• Salt and freshly ground black pepper
• 1 egg, beaten, for egg wash

Instructions

1. Make the shortcrust pastry by pulsing flour, butter, and salt in a food processor. Add egg yolk and enough chilled water to bind. Shape, wrap in cling film, and chill for 30 minutes.
2. Melt butter in a large pan. Cook leeks for 5-7 minutes until soft. Add garlic for 1 minute, then turn up the heat and cook mushrooms until browned.
3. Stir in chestnuts, soaked dried mushrooms (if using), and thyme. Sprinkle over the flour and cook for 2 minutes. Add mustard, pour in the Marsala, then gradually add stock and soaking liquid.
4. Simmer for 15-20 minutes until the gravy thickens. Season with salt and pepper. Leave the filling to cool completely.
5. Preheat oven to 200°C (180°C Fan / Gas Mark 6). Spoon filling into a pie dish. Roll out pastry, place over the top, seal the edges, brush with egg wash, and cut a steam vent. Bake for 25-30 minutes until golden.