Walnut Mince and Ale Pie

Course dinner, lunch
Cuisine American, British
Keyword plant-based, walnut mince
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 people


  • 140 grams California walnuts
  • 200 grams Sliced chestnut brown mushrooms
  • 2 Medium White onions chopped
  • 2 Sticks of celery chopped
  • 1 Carrot peeled and chopped into small chunks
  • Salt and pepper
  • 200 ml Beer
  • 1 pint Vegetable stock
  • 1 tbsp Corn flour mixed with 20ml water
  • 700 grams Short crust pastry
  • 2 tbsp Plant based milk


  • Soak the California walnuts overnight in warm water.
  • Drain well and place in a food processor with the sliced mushrooms.
  • Pulse until you have a fine crumble texture.
  • Pre heat a shallow frying pan with a drizzle of olive oil and add the onions, celery and carrots.
  • Season with a little salt and pepper before cooking for 5-10 minutes.
  • Pour the beer and stock into the pan and continue to cook for 10 minutes to reduce and concentrate the flavour.
  • Mix the corn flour with a little water to dissolve, then stir into the mixture to thicken.
  • Once thickened, season to taste and remove from the heat.
  • Roll out your pastry and line a pie dish with two thirds of the pastry.
  • Brush the edges with milk and add the filling.
  • Roll out the remaining pastry and top the pie.
  • Press the edges and trim before crimping.
  • Brush the top of the pie with the remaining milk and bake in a pre heated oven 170c for 30-40 minutes or until golden and crispy.


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