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.



Three Bean Chilli


Serves 3-4

1 medium onion, chopped
1 large clove of garlic
1 tbsp light oil
1 tsp hot chilli powder
2 tsp smoked paprika
2 tsp dried oregano
½ tsp dried cumin
2 tbsp tomato puree
1 carrot, finely chopped

400g can off chopped tomatoes in juice
400g can of kidney beans, drained
400g can of chick peas, drained
400g can of lentils, drained

½ pint of Bisto beef stock (gloriously accidentally vegan!)
Ground black pepper
½ – 1 fresh chilli (depending on taste and heat!)
Chopped coriander

Heat the oil in a large pan, then add the onion and carrot, frying until the onion is soft and transluscent. Then add the garlic (be careful not to burn), chilli powder, paprika, oregano, cumin and tomato puree. Mix together so you have a hot, flavoursome taste bomb!

Add the tinned tomatoes and stir until combined. Then stir in the stock.
To this, add the chick peas, lentils and kidney beans.

Leave to simmer for 15 minutes or so. At this point taste, and add salt, pepper and fresh sliced chillies to taste. Serve with rice, garnished with coriander leaves.

If you prefer your chilli a little on the sweeter side, try adding a dollop of bbq sauce before the simmering stage.