Ale, Mustard and Winter Vegetable Pie
Ale, Mustard and Winter Vegetable Pie is a vegan pie. It is typically enjoyed in autumn and winter.
1 potato, chopped
½ parsnip, chopped
½ small turnip or rutabaga, chopped
1 tablespoon soy margarine
1 tablespoon olive oil
2 cloves garlic, crushed
1 carrot, finely diced
½ parsnip, diced
1 leek, cut into fine rings
5 mushrooms, sliced
¼–½ cup dried TVP (textured vegetable protein)
½ tablespoon Marmite or Vegemite
200 ml (¾ cup) boiling water
2 heaped tablespoon flour
2 heaped tablespoon wholegrain mustard (try a green peppercorn mustard, if available)
200 ml (¾ cup) rich, dark ale (try a nice Porter)
Black pepper to taste
Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.
Bring back to the boil, and simmer until potato is soft (about 20 minutes).
20 minutes
When cooked, drain off the water, add the margarine, and mash until creamy smooth.
Set aside.
Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.
Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft.
Add the mushrooms and cook a minute or two more.
Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken.
30 seconds
Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.
10 minutes
Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.
Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.
30 minutes
Remove from oven, let rest a minute, then serve.