Creamy Mushroom Pie With Balsamic Roasted Sprouts And Mash

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Tear your chestnut mushrooms into rough, bite-sized pieces

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, chopped garlic and torn mushrooms with a pinch of salt and cook for 6-8 min or until softened

Top, tail and chop your carrot[s] into bite-sized pieces

Peel, then chop your potato[es] into bite-sized pieces

Add the chopped potato and carrot to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Line a baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 square per person

Add the pastry squares to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Crimp the borders with a fork and put the tray[s] in the oven for 15-20 min or until puffed up, golden and cooked through – these are your pie lids

Whilst the pie lids are cooking, cut your Brussels sprouts in half lengthways

Add them to a separate baking tray with your balsamic vinegar, a drizzle of vegetable oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 15 min or until the sprouts are tender and slightly crispy – these are your balsamic roasted sprouts

Reboil half a kettle

Whilst the sprouts are cooking, dissolve your crème fraîche and soy sauce in 100ml [150ml] [200ml] boiled water – this is your stock

Add the stock to the mushrooms and cook for 4-5 min or until thickened to a single cream-like consistency – these are your creamy mushrooms

Once thickened, strip your thyme leaves from their stems (discard the stems) into the pan with the creamy mushrooms and give everything a good mix up

Return the drained potato & carrot to a low heat and add a splash of milk and a knob of butter

Give everything a good mash, then season generously with salt – this is your potato & carrot mash