1 large onion
3 cloves of garlic
1 tbsp olive oil
1 tbsp tomato puree
1 tbsp soy sauce
1 tbsp dried herbs
1 tbsp mustard
120ml veggie stock (use stock powder or a cube)
1 tbsp plain flour
Salt and pepper to taste
Serve with 250g garden peas
For the pastry:
6oz (170g) plain flour
3oz (85g) of dairy-free spread
Sprinkle of salt
A splash of soy milk for glazing
Alternatively, buy Co-op ready-made puff pastry
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Make the pastry. Add the spread to the flour and using a metal spoon, or fork, combine until it's fairly crumbly, adding a splash o soya milk to get the right consistency. The idea is to keep your hands out of the mix because the heat will melt the fat. At the last minute, stick your hand in and bring the pastry together - you should be able to wipe the sides of the bowl clean without leaving any crumbs. Put the pastry to one side and get on with making the filling.
3. Heat the olive oil in a frying pan, add the onions and mushrooms and cook until everything starts to soften and caramelise before adding the garlic. Cook for another two minutes, without burning the garlic.
4. Then add the flour and cook for another couple of minutes - you'll need to keep stirring - before adding the rest of the filling ingredients. Keep stirring until thickening and bubbling. Check the seasoning of the gravy and adjust to your taste if necessary.
5. Put the lot into a pie dish.
6. Roll out the pastry (on a floured board) to fit the pie. Place on pie and trim edges where it overlaps.
7. If you feel creative, use any leftover pastry to decorate. Glaze the top with a splash of soya milk.
8. Put in the oven and bake the pie for about 30 minutes until golden and the filling is piping hot.
9. Serve with the peas.
Recipe by Gill Kay, feature writer at JEP as featured in the Jersey Evening Post Family Meals for a Fiver series, 11 March 2023
*Prices correct at time of print