Easiest Way to Cook Appetizing Pumpkin, mushrooms and shallots pie

Pumpkin, mushrooms and shallots pie. Great recipe for Pumpkin, mushrooms and shallots pie. Based on a recipe found in BBC make ahead meals book. this is a delicious wholesome meal that can work as a main or as a side. Also suitable for freezing before cooking, just wrap in cling film after cooled.

Wholegrain linguine pasta with pumpkin, shiitake mushrooms and a touch of thyme are a tasty, satiating, cheerful and fragrant dish. But this recipe is also a concentrate of health! Wholegrain pasta protects against dangerous glycemic peaks, pumpkin cooked in extra virgin olive oil makes vitamin K available, with a protective action on the heart. You can cook Pumpkin, mushrooms and shallots pie using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Pumpkin, mushrooms and shallots pie

1. It's 700 grams of cubed pumpkin or butternut squash.
2. You need 400 grams of shallots peeled and halved.
3. It's 250 grams of fresh sliced mushrooms.
4. Prepare 25 grams of dried porcini mushrooms.
5. Prepare 1 pack of ready rolled puff pastry 320 grams.
6. It's of olive oil to sautee vegetables.
7. Prepare 100 grams of butter.
8. You need 50 grams of flour.
9. Prepare 250 mls of boiling water to soak dried mushrooms.
10. You need of rosemary, salt and pepper to season.
11. You need 1 of egg lightly beaten.

Season with salt, pepper, ginger and cayenne pepper. Combine crème fraîche, egg and curry powder. Add egg mixture to pumpkin mixture. Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of cinnamon, ginger, and nutmeg..

Pumpkin, mushrooms and shallots pie instructions

1. Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened.
2. When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft.
3. Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve.
4. On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid..
5. Add mushrooms to rest of vegetables and reserve..
6. Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce.
7. Add vegetables to a pie dish and add sauce. Let mix cool..
8. When cold enough cover with pastry and pierce with fork. Glaze with beaten egg.
9. Cook on a 180 C oven for about 40 minutes.

Add the chestnuts, red wine and vegetable stock. To assemble the shepherd's pie, place the mushroom filling in the base of an oven-safe baking dish. Top with the pumpkin and potato mash, spreading into an even layer. Stir through the chestnuts, red wine and vegetable stock. Place pumpkin, onion and mushroom on prepared tray.