Veggie mince and mushroom puff pastry pie

A rich, savoury 'mince' and mushroom filling under a flaky puff pastry lid. It's the sort of pie everyone at the table digs into, meat-eaters included.

Ingredients

• 20 ml Vegetable oil
• 1 Onions, chopped
• 150 g Carrots, diced
• 0.3 Celery, 2 sticks, diced
• 250 g Mushrooms, sliced
• 0.2 Garlic, 2 cloves, crushed
• 500 g Veggie mince
• 20 g Plain flour
• 20 g Tomato purée
• 1 Vegetable stock cubes, made up to 400ml
• 15 ml Soy sauce
• 2 g Dried thyme
• 320 g Puff pastry, ready-rolled
• 15 ml Milk, to glaze
• 600 g New potatoes
• 300 g Frozen peas

Method

1. Heat the oil in a large pan and soften the onion, carrot and celery. Add the mushrooms and cook until browned.
2. Stir in the garlic and veggie mince for a few minutes, then the flour and tomato purée.
3. Pour in the stock, soy sauce and thyme. Simmer until thick and glossy, then tip into a pie dish and leave to cool a little.
4. Heat the oven to 200°C (180°C fan). Lay the pastry over the dish, trim and press the edges, cut a small steam hole and brush with milk.
5. Bake until the pastry is puffed and deep golden.
6. Meanwhile, boil the new potatoes until tender, adding the peas for the last 3 minutes.
7. Serve the pie with the potatoes and peas.