Cookbook:Ale, Mustard and Winter Vegetable Pie

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Ale, Mustard and Winter Vegetable Pie
CategoryPie recipes
Difficulty

Cookbook | Ingredients | Recipes | Vegan Cuisine

Ale, Mustard and Winter Vegetable Pie is a vegan pie. This is excellent hearty autumn and winter fare and very tasty.

Ingredients[edit | edit source]

Topping[edit | edit source]

Filling[edit | edit source]

Procedure[edit | edit source]

Topping[edit | edit source]

  1. Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.
  2. Bring back to the boil, and simmer until potato is soft (about 20 minutes).
  3. When cooked, drain off the water, add the margarine, and mash until creamy smooth.
  4. Set aside.

Filling[edit | edit source]

  1. Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.
  2. Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft.
  3. Add the mushrooms and cook a minute or two more.
  4. Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken.
  5. Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.
  6. Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.
  7. Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.
  8. Remove from oven, let rest a minute, then serve.