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Wicked vegan pot pie recipe

5 ratings

This plant-based, freeze-ahead main is sure to wow your guests this festive season. Whip up some vegan gravy and you are all set, leftover pie keeps well too – perfect for a lazy Boxing Day dinner. See method

Serves 6
30 mins to prepare and 55 mins to cook
524 calories / serving
Freezable
Vegan
Vegetarian
Dairy-free

Ingredients

500g frozen classic vegetable base mix
1 leek, diced
6 garlic cloves, crushed
250g pack chestnut mushrooms, quartered
150g pack Tesco Finest oyster mushroom cluster, separated
1 large potato, scrubbed and cut into 2cm pieces
200g pack Brussels sprouts, halved
2 tbsp olive oil, plus 2 tsp
30g pack roasting herbs, rosemary and thyme leaves finely chopped, sage leaves picked
500g pack puff pastry
plain flour, for dusting

For the sauce

1 parsnip, scrubbed and cut into 1cm pieces
30g cashew nuts
½ vegetable stock pot
350ml unsweetened soya drink, plus 1 tbsp for brushing
2 tbsp wholegrain mustard

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2185kj
524kcal 26%
Fat
29g 41%
Saturates
10g 48%
Sugars
10g 11%
Salt
1.2g 20%

of the reference intake
Carbohydrate 47.5g Protein 13.1g Fibre 11.2g

Method

Preheat the oven to gas 7, 220°C, fan 200°C and put 2 baking trays inside to heat. Put all the veg in a bowl with 2 tbsp of oil, toss together to coat, then divide between the trays. Roast for 20 mins, turning once, until golden.
Meanwhile, put the parsnip and cashews in a small, lidded saucepan; season and just cover with water. Simmer, covered, for 10 mins or until softened. Strain the liquid into a measuring jug, then add enough boiling water to make 250ml. Stir in the stock pot to dissolve.
Put the drained parsnip mixture in a blender and blitz to a purée, then add the soya drink and stock and blitz again to make a very smooth and creamy sauce. Add the mustard; season.
Tip the roasted veg into a 30 x 20cm baking dish and stir through the chopped herbs; season. Pour over the sauce, making sure not to overfill the dish.
Roll out the pastry on a lightly floured surface to a 40 x 30cm rectangle. Cut off a piece large enough to cover the baking dish, place over the filling, then trim to size and crimp the edges with a fork to seal. Brush with soya drink.
Cut decorations from the remaining pastry and arrange over the pie, then brush with more soya drink. Prick the pastry lid a few times with a fork to allow steam to escape, then bake for 25 mins until golden.
Meanwhile, heat the remaining 2 tsp oil in a small saucepan over a very low heat. Add the sage leaves and cook, stirring occasionally, for 8 mins or until crispy. Scatter over the pie to serve.

Get ahead: The roasted vegetables, parsnip sauce and crispy sage leaves can all be made ahead; store in separate airtight containers in the fridge for up to 2 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes