Marmite Mushroom & Ale Pie

We are recreating the classic Steak & Ale Pie using meaty mushrooms instead. The pie filling is packed with delicious umami flavours coming from the marmite, you won’t even miss the meat! 


  • No alcohol? Use alcohol free beer or 200 ml of stock instead of the beer. 
  • No dried mushrooms? You can do without, we just think it adds extra richness to the filling. 
  • No soy sauce? Use tamari instead. 
  • No red onions? Try with white onions or shallots instead. 
  • No butter? Use olive oil instead. 
  • No egg? Use plant based milk instead. 
  • No shortcrust pastry? Make your own from flour, butter and egg yolk.

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Servings: 4


2 tbsp Unsalted butter

300 g Mushrooms (cut in quarters )

2 Red onions (chopped )

2 Garlic cloves (chopped )

1 Carrot (cut in small cubes )

1 tbsp Plain flour

1 tbsp Dried thyme

2 sprigs Rosemary

2 tbsp Tomato puree

1 tbsp Soy sauce

1 tbsp Marmite

200 ml Ale beer

10 g dried mushrooms

1 vegetable stock cube

1 Ready rolled shortcrust pastry

For the glaze:

1 Egg

1 tbsp Maple syrup


  1. Make the stock: Add the dried mushrooms and stock cube to a large heatsafe bowl. Cover with 400 ml hot water. Set aside for 10 minutes, then remove the mushrooms and finely chop them. Return the mushrooms to the stock. Add the tomato puree, soy sauce and marmite. Give it a good stir and set aside.
  2. Make the pie filling: Preheat the oven to 180C/160c fan/4 gas mark. Place a large saucepan over a medium heat & add the butter, followed by the onion, garlic and mushrooms. Sauté for 5 minutes, then add the carrot, thyme and rosemary. Cook for 5 minutes. Season with salt & pepper. 
  3. Add the plain flour, and give everything a good stir. Cook the flour for 1 minute, then add the marmite stock and ale beer. Simmer for 15 minutes, then transfer to a pie dish. Set aside to cool to room temperature. 
  4. Finish the pie: In a small bowl, combine the glaze ingredients together. Roll out the shortcrust pastry and lay it over your pie dish then seal the pastry by crimping the edges. Prick some air holes in the pastry with the tip of a knife, then brush over the glaze. 
  5. Bake the pie: Place the pie into the oven for 30 minutes, until the pastry is golden. Serve warm out of the oven with greens. 
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How to store

The pie is best eaten straight out of the oven to avoid soggy pastry. You can make the filling up to 3 days in advance. 

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