Vegan Freekeh and Mushroom Pie Recipe
Ingredients
For the filling:
2 shallots
2 clove garlic
2 tbsp vegetable oil
200 g chestnut mushrooms, sliced
50 g dried porcini mushrooms, soaked in hot water.
4 celery sticks, sliced
1 tin (400g) butter beans, drained
1 tin (400g) chickpeas, drained
40 g green peas
3 carrots, peeled and diced
100 g fennel, diced
250 g cooked freekeh
200 g spinach
2 tsp tikka paste
1 vegetable stock pot
600 ml vegetable water
2 tsp cornflour
For the topping:
2 large carrots
3 sweet potatoes
4 Maris Piper potatoes
2 large parsnips
1 tbsp chopped parsley
Instructions
Step 1.
Peel and wash all the vegetables for the topping. Slice into small pieces and cook until soft in boiling salted water.
Step 2.
When cooked, drain the water and keep the liquid. Mash the vegetables and season.
Step 3.
Place in a piping bag with a star nozzle. Set aside.
Step 4.
In a large saucepan, heat the oil. Sauté the shallots, garlic, celery, carrot and fennel for a few minutes. Add the sliced and rehydrated mushrooms, chickpeas, butter beans, lentils, peas and tikka paste. Gently fold for an even coating of flavour.
Step 5.
Measure 100ml of the vegetable water, mix with the stock pot and season to taste. Pour into the vegetable mixture and simmer for a few minutes then add the spinach.
Step 6.
Spoon the mixture into a dish, pipe the potato mix on top.
Step 7.
Place in the oven, 4D hotAir 180°C for 40 minutes.
Step 8.
Serve hot sprinkled with a little more chopped parsley.
Tip*
If too runny, mix the cornflour with a little water then add to the mixture and boil to thicken the liquid.
