Recipes · Week Night Winners

Veggie Pie

Ingredients

  • 1 cup chopped onion (I use frozen!)
  • 1 block of frozen garlic (Again I buy it frozen but a couple of fresh cloves will work too)
  • 2 medium potatoes diced into 2cm cubes
  • 2 medium carrots diced in to 2cm cubes
  • 300g mushrooms chopped in to chunks
  • 1 cup frozen peas
  • 1 small tin of sweetcorn drained
  • 1 pint of gravy (I like the Sainsburys vegetable one)
  • 1 pack of ready rolled puff pastry. (Most are vegan but do check, I use Jus Roll or Aldi)

Method

  • Pre heat the oven to hot! About gas mark 8/220c
  • Place some oil in a large pan and gentle soften the onion, garlic, potato and carrot. Stir so it does not burn for 5 min.
  • Add in the gravy and cook for 10 minutes on a medium heat
  • Stir in the rest of the vegetables and cook for 5 minutes.
  • Season with salt and pepper.
  • Remove from the heat and spoon the mix into a pie dish.
  • Top with the ready rolled pastry and press down on the edges of the dish to make a seal. You can brush with melted vegan butter for a touch of luxury but I don’t usually!
  • Place in the oven for about 12-15 minutes until the pie is a lovely golden brown.
  • I like to serve it with mashed potato and tender stem broccoli.

Tips and Cheats

You can pretty much add anything you want into this pie! My kids love it and we always get empty plates. If you have left over roast veggies you can use those and just chuck into hot gravy and place in the pie dish. You might have gathered that most of my cooking is chuck it in and hope for the best type of cooking and it really is. I hate waste and generally try to use up what is left in the fridge. I would however avoid cabbage inside the pie and opt for it as a side dish!

Recipes · Week Night Winners

Farmer Pie

Ingredients

  • 1 onion diced
  • 1 large carrot sliced into half moons
  • 1 cup frozen peas
  • 1 cup diced mushrooms
  • 1 veg stock cube (My fav are Knorr or Sainsburys)
  • 1 tin baked beans
  • 1 tin chopped tomatoes
  • 2 tbsp tomato ketchup
  • 1 tbsp brown sauce
  • Vegan soya mince (Our favourite is Sainsburys)
  • 6 large potatoes

Method

  • Heat oven to gas mark 5/ 180c
  • Boil the potatoes in one pan.
  • Heat your oil in another pan and soften the onions and carrots for 5 minutes.
  • Add in the peas, mushrooms and mince.
  • Add in the rest of the ingredients and stir.
  • Simmer the mix for 20 minutes, if it looks to dry out then add a little more liquid and stir occasionally.
  • Once the potatoes have cooked, drain and mash them.
  • Pour the mince mix into a pie dish and top with the mash.
  • Pop the pie into the oven for 15 minutes or until the mash is a little crispy.

Tips and cheats

You can really play with this dish. If you don’t like soya mince you can use 2 cups of red lentils and a handful of oats or you can make mushroom mince by blending 300g of mushrooms. You can add a little more brown sauce, I like the tang it gives the dish. feel free to add in two sweet potatoes to the mash and we often sprinkle vegan cheese onto the top before it goes in to the oven.

If you want to make this in advance you can do the whole things and pop it in the fridge and just cook in the oven when you want to eat it. You can also freeze the mince mix although if you are using lentils they don’t defrost great.