Good old Pie ‘n’ Mash

pie n mash

Yummy rich pie filling in a crisp and crumbly shortcrust pastry case. Who could resist?
This will serve 2 very hungry people.

For the pastry you will need…

225g strong white bread flour (using bread flour gives a lovely “short” pastry)
pinch of salt
100g vegan margarine
4 or 5 tbsp cold water
Place the flour and salt in a mixing bowl and add the margarine in smallish chunks and rub the flour and marg between your fingers until the mixture resembles fine breadcrumbs. Sprinkle the water on top and mix thoroughly until it’s a nice firm dough. Knead very lightly for a few seconds and use as required. You will probably have more than you need for this recipe, but the raw pastry freezes very well.

For the filling you will need…

1 tbsp light olive oil
3 vegetarian sausages (my preference is Linda McCartney Rosemary and red onion)
8 chestnut mushrooms, quartered
1 small red onion, sliced thinly
1 tbsp golden caster sugar
1/2 a pint of rich gravy, made with Bisto granules
200g canned Butter beans, drained
1tsp fresh tarragon, chopped
1/2 tsp dried rosemary
1 small glass of  vegan port (Vintage and traditional LBVs are fine)

Place the onion in a shallow pan and fry lightly in half the oil until soft. Add the sugar and mix through, turn down the heat then leave for a short time to caramelize slightly.
Meanwhile chop the defrosted sausages into bite-size chunks. Place the sausage pieces, mushrooms and caramelized onions into a pan and fry until the sausages and mushrooms have a nice golden colour. Add the butter beans, tarragon and the gravy mixture and combine well, then add the port and stir. Take off the heat and leave the mixture to cool (otherwise your pie will have a soggy bottom!)

Roll out the pastry and line your chosen deep pie dish, making sure you line the dish with a thin layer of margarine before placing the pastry in. Put the filling. Then roll out your lid, and place on top. You can use a little of the aquafaba (the brine in your can of butterbeans) to help seal your pie. Brush the top with a little oil, and sprinkle with the dried rosemary.

Serve with lovely buttery mashed potatoes (Vitalite dairy free spread is particularly good in mash as it has a very buttery taste) and some lightly fried curly kale topped with toasted flaked almonds.



Wonderful, warming Moroccan stew

moroccan stew

This is perfect winter warming comfort food. Curl up on the sofa with your favourite movie and a bowl of this super-easy vegan Moroccan stew.


1 tbsp vegetable oil or light olive oil
1 medium red onion, peeled and chopped
4 baby potatoes, skin on, halved
1 red pepper, sliced
1 sweet potato, peeled and cut into bite size chunks
2 cloves of garlic, crushed
2 heaped tsp ground coriander2 tsp cumin
1/2 tsp dried chilli flakes
1/2 tsp ground cinnamon
400g tinned tomatoes
100ml vegetable stock
400g tinned chickpeas, drained
6 small dried apricots
juice of half a lemon
handful of fresh chopped coriander
unsweetened soya yogurt
2 tsp dried mint
1 tbsp flaked almonds, toasted


Heat the oil in a large saucepan and fry the onion and red pepper until soft and translucent. Turn the heat down and fry the garlic taking care not to burn.

Stir in the ground coriander, cumin, cinnamon and chilli flakes. Add the ground black pepper and salt. This is your ‘flavour bomb’ and should look like a slightly lumpy paste.

To your bomb add the tinned tomatoes, chickpeas, potatoes, sweet potatoes and apricots. Then top up with the stock and leave to simmer for 15 minutes until the potatoes and sweet potatoes are soft but not mushy.

Meanwhile make the yogurt topping – add the dried mint, some of the fresh coriander, squeeze of lemon juice to your yogurt. Mix well.

When the stew is ready, season to taste with a little lemon juice and black pepper. Serve with rice, cous-cous or a simple hunk of crusty bread. Top with the yogurt, almonds and remaining fresh coriander. Enjoy!