Home > News > Henderson’s Relish’s Mushroom & Ale Pie Recipe

Henderson’s Relish’s Mushroom & Ale Pie Recipe

Following the success of their 2014 cookbook, Henderson’s Relish’s follow up title ‘Strong and Northern’ showcases the spicy Yorkshire sauce in all its glory. Here’s just one of the delicious recipes featured within the book.

For a limited time get the book for only £16 including free postage and packaging – save 33%

Henderson’s Relish’s Mushroom & Ale Pie Recipe

Henderson's Relish Cookbook pie

Preparation time: 30 minutes | Cooking time: 1-2 hours | Serves: 6


60ml sunflower oil
300g shallots, peeled and halved if large (try and keep the root intact, so they keep their shape)
1 medium onion, thinly sliced
2 cloves of garlic, crushed
400g mixed mushrooms (such as chestnut, button, shiitake, Portobello)
330ml pale ale
Glug of Henderson’s Relish
1 vegetable stock cube
30g tomato purée
30g redcurrant jelly
15g soft light brown sugar
1 tbsp fresh thyme leaves or 1 tsp dried thyme
2 bay leaves
3 tbsp cornflour
3 tbsp cold water
180g cooked and peeled chestnuts (vacuum packed is fine)
Flaked sea salt and ground black pepper
200g shortcrust pastry


Heat two tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10 to 12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few more seconds. Tip the mixture into a bowl and set aside.

Heat the remaining oil in the same frying pan and fry the mushrooms for 5 minutes, or until lightly browned. Stir in the ale, Henderson’s Relish, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back to the pan. Season the mixture with a good pinch of salt and lots of ground black pepper.

Bring the liquid to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally. Mix the cornflour with the water in a small bowl until smooth, then stir into the mushroom mixture. Cook for 1 to 2 minutes, or until the sauce thickens, while stirring.

Stir in the chestnuts and season to taste. Spoon the filling into a 1.5-litre pie dish and leave to cool before topping with the rolled out pastry.
Preheat the oven to 200°c and then bake the pie for 45 to 50 minutes, or until the pastry is pale golden brown and the filling is hot.

Don’t miss – 33% off Henderson Relish’s Strong and Northern Cookbook

Strong & Northern Henderson’s Relish Cookbook


Exclusive Restaurant & Hotel Offers in Yorkshire to look forward to

Written by

Peter Henry


Tags and Categories

Join our Foodie Community

Keep up to date with the latest news, reviews, foodie events and exclusive offers

By subscribing I agree to Yorkshire Food Guide’s T&Cs and Privacy Policy