Method
Heat the oven to 200°C.
Heat oil in a large pan over medium heat and add the onion, carrot, celery. Cook for around 5 minutes or until the vegetables are tender. Add the thyme, garlic and Mushroom & Hemp Magic Mince to the pan. Break up the mince and cook for 7-8 minutes until caramelised. Stir in the flour and cook for another 3 minutes, stirring occasionally. Gradually add the stock, water, worcestershire sauce, mushrooms and bay leaves, stirring constantly. Cook for 6-8 minutes. Add peas and parsley and stir to combine. Add a little more water or stock to achieve a good pie filling consistency if necessary.
Take a large 22cm pie pot upside down on the pastry and cut a circle 1 cm wider than the pot lip. Fill the pie dish with filling, sprinkle over cheese (if using), and lay pastry on top. Press the edges of the pastry on the side of the ramekin or dish with a fork. Cut a small slit in each pastry top. Brush with egg wash and bake for 20 minutes or until golden.
Serve with mashed potatoes or a green salad.
Ingredients
- Olive oil
- 1 onion, finely diced
- 1 carrot, diced
- 1 stalk of celery, diced
- 1 tsp fresh thyme leaves
- 2 cloves of garlic, crushed
- Mushroom & Hemp Magic Mince
- 2-3 tbsp flour
- 1 1/2 cup vegetable stock
- 1 cup water
- 1 tsp worcestershire sauce
- 1/2 cup sliced mushrooms
- 2 bay leaves
- 1/2 cup of peas
- 2 tbsp fresh parsley, finely chopped
- Salt and pepper to taste
- 3/4 cup cheddar cheese (optional)
- 1 sheet of puff pastry
- 1 egg, beaten to glaze
