Mushroom and Stilton stroganoff pie recipe

Preheat the oven to 200°C/180°C fan/gas mark 6. Clean then roughly tear the white mushrooms (300 g), chestnut mushrooms (300 g) and mixed exotic mushrooms (150 g) into bite-sized pieces (tearing them means more surface area, so you’ll get more texture and flavour).

Heat a splash of oil in a large frying pan over a medium-high heat. Add the mushrooms and cook, stirring very occasionally, for 7-9 minutes or until deeply browned (you may need to do this in two batches depending on your pan size). Remove from the pan and wipe the pan clean.

Turn the heat to medium, add the onion (1) and garlic (3 cloves) and sauté for 5 minutes, until soft. Return the mushrooms to the pan then heat through. Stir in the wine (150 ml), then cook for 3-4 minutes, then stir in the stock (300 ml), 1 tsp of the paprika (1 tsp)  (reserve the rest for the egg wash), the Marmite (2 tsp) and mustard (2 tsp). Simmer for 10 minutes, until the sauce has reduced. Stir in the Stilton (50 g) and allow to melt, then stir in the soured cream (6 tbsp).

Decant the mixture into a 25cm ovenproof pie dish. Brush the edges of the dish with the beaten egg. Combine the remaining paprika (1 tsp) with the beaten egg (1).

Unroll the pastry (1 pack) then roll to make it slightly wider. Cut into a circle 1-2cm bigger than your dish. Place the pastry on top then crimp the edges. Prick all over with a fork, then brush with the beaten egg. Use the excess pastry to cut shapes, if you like, and stick this on top of the pastry before brushing with more egg. Pop into the oven for 25 minutes, or until the pastry is golden brown and puffed.

Meanwhile, put the potatoes (1 kg) into a large pan of salted boiling water and bring to the boil. Turn the heat down to a simmer, cover and cook for 15-20 minutes, until tender. Drain, then return to the pan and mash with the milk (2 tbsp) using a potato masher. Season with salt and lots of black pepper.

Heat the butter (100 g) in a small saucepan over a medium heat for 5 minutes, or until it smells nutty and turns brown in colour. Remove from the heat. Stir most of the browned butter into the mash. Serve the rest drizzled on top of the potatoes, with the cooked pie.