Vegan pie recipe
Vegan pie with chestnut mushrooms, potato, garlic and rosemary An easy homemade vegan pie packed with chestnut mushrooms, potatoes, rosemary and garlic. Serve with chips and plenty of gravy. This recipe is based on the vegan pie served at Hirds Family Fisheries in Halifax. It has been adapted to make it easier to cook in a domestic kitchen. 600g/1lb 5oz potatoes, peeled and chopped into bite-size pieces2 tbsp vegetable oil1 red onion, roughly chopped2 garlic cloves, crushed400g/14oz chestnut mushrooms, thickly sliced1 tsp chopped rosemary350ml/12fl oz vegan gravy 1 tbsp coconut oil, at room temperature (for brushing)320g ready-rolled shortcrust pastry (see recipe tip)salt and freshly ground black pepper 600g/1lb 5oz potatoes, peeled and chopped into bite-size pieces 2 tbsp vegetable oil 1 red onion, roughly chopped 2 garlic cloves, crushed 400g/14oz chestnut mushrooms, thickly sliced 1 tsp chopped rosemary 350ml/12fl oz vegan gravy 350ml/12fl oz vegan gravy 1 tbsp coconut oil, at room temperature (for brushing) 320g ready-rolled shortcrust pastry (see recipe tip) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside.Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool.Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside. Cook the potatoes in a large pan of boiling, salted water for 6–8 minutes until just tender. Drain and set aside. Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Heat the vegetable oil in a large, non-stick frying pan over a medium heat. Add the onions and garlic and cook for 3–4 minutes to soften. Add the mushrooms and chopped rosemary and cook for a further couple of minutes. Add the cooked potatoes and season with salt and pepper. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool. Pour in the vegan gravy with 4 tablespoons water. Bring to the boil, then reduce the heat and simmer for a couple of minutes to thicken. Season with salt and pepper and pour into an ovenproof pie dish (aproximately 20x25cm/8x10in and 5cm/2in deep) or individual pie dishes, and allow to cool. Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Brush the edges of the pie dish with a little coconut oil. Unwrap the pastry and place on top of the cooled filling in the pie dish. Trim the excess pastry and press the pastry into the edges of the pie dish using a fork or your thumb. Make a slit in the middle of the pastry using a small, sharp knife (to allow steam to escape). Generously brush the top of the pastry with coconut oil to glaze. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Bake for 25–30 minutes, until golden brown and bubbling at the edges. Serve immediately. Recipe tips Most ready-rolled pastry is now vegan, but check the packet to be sure.