- 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.
Roll your dough to larger than your chosen pie dish and lay it inside with the edges overlapping the rim. Do not cut these off and chill for 30 minutes.
Blind bake the case for 15 minutes by lining the case with greaseproof and filling it with baking beans or dried pulses for weight. Remove your baking beans and greaseproof and cook for a further 5 minutes. Gently trim off the excess pastry.
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 it 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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