Mushroom and Ale Pie
A delectable pie of mushrooms, lentils and spinach in a rich ale gravy, wrapped in shortcrust and topped with light flakey pastry.
Try it accompanied by roasted butternut squash, crisp buttered green beans and creamy colcannon mash potatoes.
Created by Kate Ford, the winner of the UK’s tastiest Meat-Free dish competition.
> Find out where to buy our range of products
> Serving ideas for mushroom and ale pie
> Share and download other recipes
> Register for updates and competitions
Conventional Oven - From Frozen
Best results from Frozen. Preheat oven to 200°C.
Remove from outer packaging and brush the top with egg, milk or a milk alternative,
like Soy or Rice Milk. Place on a baking tray in the middle of the oven and cook for 30 minutes.
Remove from oven and allow to stand for 2 minutes before serving.
Contains: Wheat, Gluten.
Typical values per 100g per pie
Energy kj 917kj 1835kj
Energy kcal 219kcal 439kcal
Protein 4.1g 8.2g
Carbohydrate 25.0g 50.0g
(of which Sugars) 2.0g 4.0g
Fat 11.7g 23.5g
(of which Saturates) 5.1g 10.2g
Fibre 1.2g 2.5g
Salt 0.6g 1.3g
(of which sodium) 0.2g 0.5g