This is a hearty, filling pie perfect for cold winter evenings. You can buy the shortcrust pastry like I did, or make your own. I used seitan for this, but you can use any mock meat you prefer. If you want to use seitan too my recipe is HERE
Yield; Six servings (373kcal per serving) Cook time; 45 minutes
You’ll need;
- One tablespoon of oil
- Three cloves of garlic, minced
- One onion, sliced
- 250g/9oz mini portobello mushrooms, roughly chopped
- 300g/10.5oz seitan, broken into pieces
- One 400g/14oz tin of chopped tomatoes
- One teaspoon of the following: dried parsley, dried tarragon, fish free Worcestershire sauce and liquid smoke
- 375g/13oz ready made shortcrust pastry
- Two tablespoons of unsweetened non-dairy milk
Method;
- Heat the oil in a large frying pan over a medium heat. Add the garlic and cook for one minute before adding the onion
- Allow the onion to soften for five minutes before adding the mushrooms. Let the mushrooms cook for a further five minutes
- Next add the tomatoes, seitan, herbs, Worcestershire sauce and liquid smoke. Season to taste with salt and plenty of black pepper
- Give the mixture another ten minutes to finish cooking. Once cooked, tip the mixture into an oven safe dish and set aside
- Once you’re ready to bake the pie, preheat the oven to 200°C/400°F. Roll out the pastry and drape it over the dish. Use a knife to trim away the excess. Poke holes in the pastry to allow steam to escape, decorate with the pastry scraps if desired
- Brush the pastry with a little unsweetened non-dairy milk, bake for 25 minutes, or until golden brown. Leave to stand for five minutes before serving
Bethany's Vegan Kitchen 