For the pastry
200g plain flour
100g cold butter, cubed
100g cold , white cooking fat, cubed
1/2 tsp salt
2 tbsp cold water
Rub the fats into the flour until the mixture resembles breadcrumbs. Mix to a firm dough with the cold water. Knead lightly until smooth, wrap in cling film and place in the fridge for 30 minutes.
200g chestnut mushrooms
100g cheddar cheese, grated
Salt and freshly ground black pepper
2 fresh sage leaves, chopped
2 eggs, lightly beaten
Grease an 8" pie dish and line with pastry.
Pre-heat the oven to 200C / gas 6
Line the base of the pastry case with the grated cheese, fill up with sliced seasoned mushrooms and the sage. Pour the beaten eggs over the mushrooms and cover with a pastry lid.
Brush the pie with beaten egg and bake on the middle shelf of the oven for 1 hour reducing the oven temperature to 180C after 30 minutes.
Serve warm with mashed potato and corn niblets.