There's nothing like a hearty pie when it’s cold outside and this vegan mushroom, potato and watercress combination under a comforting pastry lid will warm the cockles of the chilliest heart. Who says vegan food is all rabbit food?!
Mushroom, Potato & Watercress Pie
Serves 4
Ingredients
2 large potatoes, cut into chunks (skins can be left on or not as preferred)
4 tbsp rapeseed or other vegetable oil
1 large onion, diced
1 large carrot, diced
2 leeks, washed and sliced
250g flat mushrooms or Portobello mushrooms, thickly sliced
100g button mushrooms, quartered
2 vegetable stock cubes
300ml of hot water
1 tbsp soy sauce
1 heaped tsp yeast extract
2 tsps vegan Worcestershire sauce (optional)
2 tbsp plain flour (or cornflour)
2 cloves garlic, finely chopped
2 tsps dried thyme
1 x 85g bag watercress
500g block vegan shortcrust pastry (e.g. Jus-Rol)
Method
1. Preheat the oven to 180°C.
2. Place the potatoes into a pan of cold, salted water. Bring to the boil and simmer for 10-15 minutes or until just tender. Drain well and set aside.
3. In a large frying pan, heat the rapeseed oil over a medium heat. Add the onions and carrots along with a good pinch of salt and fry for five minutes.
4. Add the leeks and mushrooms and continue to cook for a further 6-8 minutes, or until all the veg is soft.
5. While the veg cooks make up the vegetable stock with 300ml hot water in a jug. Combine with the soy sauce, yeast extract and Worcestershire sauce.
6. Stir the plain flour, garlic and thyme into the vegetable mix and cook for a further 1-2 minutes, then stir in enough of the liquid so that a thick sauce is created.
7. Bring to a simmer then stir in the watercress and remove from the heat. Taste the mixture and add salt and pepper as needed. Pour into a large pie dish.
8. Roll out the shortcrust pastry to roughly the thickness of a pound coin.
9. Cover the pie dish completely with the pastry then trim carefully. Crimp the edges with a fork and make a few small cuts in the centre to allow steam to escape while cooking.
10. Place the pie into the centre of the oven for 30-40 minutes, or until the pastry is cooked and golden brown. Remove from the oven and allow to rest for 5 minutes before serving.
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Mushroom, Potato & Watercress Pie
Serves 4
Ingredients
2 large potatoes, cut into chunks (skins can be left on or not as preferred)
4 tbsp rapeseed or other vegetable oil
1 large onion, diced
1 large carrot, diced
2 leeks, washed and sliced
250g flat mushrooms or Portobello mushrooms, thickly sliced
100g button mushrooms, quartered
2 vegetable stock cubes
300ml of hot water
1 tbsp soy sauce
1 heaped tsp yeast extract
2 tsps vegan Worcestershire sauce (optional)
2 tbsp plain flour (or cornflour)
2 cloves garlic, finely chopped
2 tsps dried thyme
1 x 85g bag watercress
500g block vegan shortcrust pastry (e.g. Jus-Rol)
Method
1. Preheat the oven to 180°C.
2. Place the potatoes into a pan of cold, salted water. Bring to the boil and simmer for 10-15 minutes or until just tender. Drain well and set aside.
3. In a large frying pan, heat the rapeseed oil over a medium heat. Add the onions and carrots along with a good pinch of salt and fry for five minutes.
4. Add the leeks and mushrooms and continue to cook for a further 6-8 minutes, or until all the veg is soft.
5. While the veg cooks make up the vegetable stock with 300ml hot water in a jug. Combine with the soy sauce, yeast extract and Worcestershire sauce.
6. Stir the plain flour, garlic and thyme into the vegetable mix and cook for a further 1-2 minutes, then stir in enough of the liquid so that a thick sauce is created.
7. Bring to a simmer then stir in the watercress and remove from the heat. Taste the mixture and add salt and pepper as needed. Pour into a large pie dish.
8. Roll out the shortcrust pastry to roughly the thickness of a pound coin.
9. Cover the pie dish completely with the pastry then trim carefully. Crimp the edges with a fork and make a few small cuts in the centre to allow steam to escape while cooking.
10. Place the pie into the centre of the oven for 30-40 minutes, or until the pastry is cooked and golden brown. Remove from the oven and allow to rest for 5 minutes before serving.
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