Winter Veggie Pie

An easy but warming winter dish!

This pie was put together by chance just testing out different flavours but it really works!

It’s an easy dish and a great winter warmer with lots of flavour. I usually make a large pie and have it 2 days in a row, but if you wish to make a smaller version you can easily reduce the measurements.

How do we do it?

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This is one of my favourite comfort dishes and it's been a hit with everyone I have served this to so far. It's also a great one for getting veggies into kiddies (feel free to omit the wine, it still tastes great) You can also add in your favourite veggies or swap in other herbs - butternut squash works really well in this dish as well as thyme.

To ensure your white wine is vegan visit Barnivore: your vegan wine, beer, and liquor guide to check your alcohol! Feel free to omit the wine if you are cooking for younger children - it still tastes great without it!

Recipe - Serves 6

• 1 Tbsp Oil

• 1 White Onion

• 1 Leek

• 2-3 Garlic Cloves

• 300g Mushrooms

• 1 Courgette

• 2 Carrots

• 1 Tbsp Rosemary

• 1Tbsp Sage

• 4 Medium Sweet Potatoes

• 250ml of Vegan White Wine

• 2 Cups of Peas

• Handful of Spinach

• 250ml Oatly Oat Cream

• 1 Sheet of Vegan Puff Pastry

Method

1. Pre heat the oven to 180°C.

2. Peel and roughly chop the sweet potatoes, steam them in a pan until slightly softened (slightly roasting them could work too) I like to use good chunks of veggies in my pie hence slightly softening beforehand.

3. In a separate large pan, heat the oil and add chopped onion, a pinch of salt and fry until the onion starts to soften. Add the garlic and leek and fry until slightly browned.

4. Add roughly chopped mushrooms, courgette, carrots, rosemary, sage and fry until softened.

5. Stir in the white wine and cook until the liquid burns off.

6. Add your sweet potatoes, spinach and peas to the rest of the vegetables. Stir in the oat cream until the ingredients are well mixed.

7. Place your veggies into your pie dish and cover with the sheet of puff pastry. Use a fork to prick holes in the top of the pie so the steam can escape upon baking.

8. Pop in the oven for around 25 minutes until the pastry is puffed and golden brown.

9. Serve with greens, salad or a comforting side of chips!

Tips

Using shop bought pastry is definitely the one! A majority of the time I find they are vegan anyway and it is also going to save you lots of time, however if you prefer to make your own…hats off to you!

This pie would certainly work with shortcrust pastry also.

If you make enough for 2 days, ensure you cover it well and pop in the fridge. Allow a good amount of time to reheat the next day, I will often take the pie out of the fridge an hour before reheating so it’s not so cold. Cover with foil and reheat for around 30-45minutes. Use a knife to test if piping hot in the centre of the pie. I like to take the foil off for the last 5 minutes or so to crisp the top of the pastry again.

Oatly Cream is a great addition and you can usually find it in the dairy free fridge section in most supermarkets for around 0.95p.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics! Any questions please get in touch!

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