Meatless and Potato Pie, vegan version of a Lancashire favourite!
Credit due to Chris for this one who first made this the way his mum did back in the day, swapping the meat for soya mince. This recipe really is so easy and very cheap to make. You can make a big batch of the filling and freeze half to make a fresh pastry crust on for another day. Served with peas (have to be mushy oop north!) and lots of gravy!
The filling is cooked on low in the oven and requires no pre frying, just chuck it all in the pot and leave it to do its own thing
I used dried soy mince, you could try using fresh or frozen alternatives, but you might need slightly less stock. I got my dried soy mince from the World Food section in Morrisons, but I have seen it in Holland & Barrett too
This recipe feeds 5/6 Hungry Horaces!
150g dried soy mince
750 vegetable stock
1/2 tsp salt
Generous grind of fresh pepper
1 tsp dried mixed herbs
1 leek, washed and chopped
250g carrots, peeled and diced
1 kg potatoes, peeled and chopped into bite sized chunks
1 onion, peeled and chopped
200g self raising flour
1/4 tsp salt
100g vegetable suet
Turn the oven on to 170c
Measure the stock into a large jug. Add everything but the vegetable into the stock and mix well. The dried mince will start to absorb some of the liquid and swell
Add the prepared vegetables into a large ovenproof, lidded pot. Pour the contents of the jug into the pot and mix well. Press the vegetable mix down, place the lid on the pot and put in the oven for 1hr and 15 minutes. Halfway through cooking give a stir and pat down again
After the cooking time has elapsed, turn the temperature up to 200c, but leave the pot where it is
In a large bowl mix the pastry ingredients. Turn onto a floured surface and knead lightly to combine. Roll the dough to a circle just a fraction smaller than your cooking pot
Remove the pot from the oven, remove the lid, and carefully drop the dough onto the top of the potato mix and stab a couple of steam holes in the top of the crust. Replace in the oven, without the lid, for 30 minutes
The top should be golden and crisp, remove, and serve with peas and gravy