My original plan was to prepare a vegan ‘beef’ and onion pie, but I had ingredients in my fridge that would make a better and more interesting option. As I despise wasting food, I always try to put leftovers to good use and prepare something creative. This recipe does just that: it’s quick to prepare and full of flavour. Make sure to finely chop all your vegetables to ensure even cooking.
Ingredients
- 2 onions, thinly sliced
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp tomato puree
- 400 g plant mince
- 700 ml vegetable stock
- 150 ml red or white wine
- 1 tbsp mushroom ketchup or vegan Worcestershire sauce
- 1 tsp balsamic glaze
- 3 sprigs of sage, finely chopped
- 1 tbsp cornflour
- 1 tbsp water
- 400 g small potatoes, scrubbed well and sliced
- Salt and pepper
Instructions
- Melt 2 tablespoons of vegan butter in a large casserole over medium heat. Add the onions, celery and carrot and sweat for 10 minutes, until softened. Add the garlic and tomato purée and cook for another 2 minutes.
- Stir in the plant mince, vegetable stock, wine, mushroom ketchup or vegan Worcestershire sauce and balsamic glaze. Add the thyme and sage.
- In a small bowl, mix the cornflour and measured water. Add to the mixture and simmer for 5 minutes, until thickened.
- Layer the potatoes over the filling. Brush with the remaining 2 tablespoons of vegan butter. Cover loosely with foil or a lid and bake for 20 minutes. Uncover, then bake for another 15 minutes, until the liquid has reduced and the potatoes are tender.
- Serve and dig in!