I love pastry, so when I found out that Jus-Rol puff and shortcrust pastry is vegan it was the best news ever! As pastry is typically butter-based, I thought sure that it would be off the menu. So upon discovering otherwise I immediately added some to my shopping list. At the time I had no idea what I was going to use it for. All I knew was that I needed that pastry.
With the weather lately being so miserable, I was craving something really hot and comforting. A meal that both satisfied the need for something unhealthy, while at the same time being bursting with veggies. There’s a lot of lurgy going around at the moment, so the vitamins from those veggies are essential!
In my opinion the perfect equation for comfort food is carb+sauce/gravy+veggies. And that’s it! Think pasta bake, casserole, hotpot, stew – all fit the equation! And of course pie!
I’ve discovered so many great recipes during veganuary, but this is one of my favourites:
- 1 carrot, cubed
- Vegetable oil
- 1 medium onion, finely chopped
- 1 crushed garlic clove
- Handful chopped mushrooms
- Sainsbury’s vegan mince
- 300ml vegetable stock (you might not need it all)
- Vegan gravy granules
- One pack of Jus-Rol ready rolled puff pastry
- Three medium potatoes
- 50ml Oat milk (or any plant based milk of your choice)
- Tbsp dairy free spread
- Tsp wholegrain mustard
- Preheat the oven to 180c, 356f, Gas mark 4
- First of all, chop up your potatoes into 1inch cubes and set to boil while you make your pie filling. The softer the potato is, the easier it will be to mash.
- Pop the carrot into a pan of boiling water and cook until slightly soft.
- Meanwhile, heat a splash of vegetable oil in a large frying pan. Add the onion, garlic and mushrooms and fry until softened.
- Throw in the vegan mince and softened carrot pieces with about 100ml of stock and keep stirring, softening the mince pieces. If the mince starts to stick or dries out add a bit more stock. You’re aiming for a moist mixture with a bit of excess liquid.
- When your mince is soft and the ingredients are will combined, add a teaspoon of gravy granules and mix well.
- Take your pie filling off the heat and allow to cool for a few minutes while you line a small casserole dish with your pastry. Remember to save enough for the lid!
- Spoon the filling into the pastry, then pop the remaining pastry on top, pinching around the edge to seal. With a sharp knife, pierce the pastry lid a few times. I like to do this in a little pattern so it looks nice. This will allow steam to escape while the pie is cooking.
- Pop your pie in the oven, checking after 20 minutes. When the pastry is puffy and golden it’s time to take your pie out of the oven.
- While your pie is cooking, you can start preparing your mash. Drain off the potatoes and put them in a bowl. Start mashing the cubes of potato, adding the milk, spread, and wholegrain mustard as you go. Add as much or as little milk as you like, depending on how creamy you like your mash.
- Serve with veggies of your choice and enjoy!
- Take it up a notch by adding a splash of red wine at the same time as your vegetable stock!