- 3 packs of Waitrose & Partners Vegan Marinated No Beef Chunks
- 2 tbsp plain flour
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp oil
- 1 white onion, roughly chopped
- 3 garlic cloves, crushed
- 2 beef tomatoes, roughly chopped
- 400g mushrooms, portobello & chestnut
- 225ml vegetable stock
- 350ml vegan stout
- 3 sprigs thyme, finely chopped
- 6 sage leaves, finely chopped
- 2 sheets ready-roll vegan shortcrust pastry
- soya milk to glaze your pie crust
Preheat oven to 200°C/400°F/gas 6.
Sprinkle a rolling pin lightly with flour. Take one sheet of pastry and roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape. When the dough is about 5cm larger than your pie dish, lift it up draped over the rolling pin and lay it across the dish. Press the dough into the corners using your fingers, and don’t trim off the edges. Chill for 30 mins.
Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 minutes more (this is called baking blind).
Carefully trim off the excess pastry using a sharp knife.
Stir the flour, salt and pepper in a bowl, then add the Waitrose & Partners Vegan Marinated No Beef Chunks and toss through.
Heat oil and fry onion and garlic until soft, and then add the Waitrose & Partners Vegan Marinated No Beef Chunks. Add the chopped mushrooms and stir until browned.
Add the tomatoes, stock, stout and herbs. Simmer for a few minutes to allow the flavours to take and for the sauce to thicken.
Let your filling cool slightly and add to your pie dish. Roll out your final pastry sheet and lay over the top of the pie. Seal the edge with a pinch and pierce two holes in the top. Brush with the soya milk.
Bake in the preheated oven for 20-30 minutes, until the pastry is crispy and golden.
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