Vegan ‘Steak’ & Ale Pie

1. Preheat the oven to 200°C (fan)/390°F/Gas Mark 6.
2. Grease either 4 foil pie cases (10cm diameter approx.) or 1 ovenproof dish (20-25cm diameter and 10cm deep) and line with puff pastry (if you don’t have pastry cutters, use a knife or a bowl to cut out). Don’t forget to keep some pastry spare for the lid! If you’re using an oven dish, you don’t need to line the bottom, just make a pastry lid using one of the pastry sheets.
3. Fry the onion in a little oil until soft.
4. Add the celery, carrot and mushrooms and fry for a further 5 minutes.
5. Add the garlic and fry for a further 2 minutes.
6. Add the tomato purée, bay leaves, thyme, cooked vegan beef chunks, stock, ale, gravy, soy sauce, sugar and frozen peas and simmer for around 10-20 minutes until the liquid has reduced down. If it reduces down too much, you’ll need to add a bit more ale or water (you want the consistency to be thick but with a little excess liquid or it will dry out in the oven).
7. Taste the mixture and add a little more sugar if it’s too bitter. Add salt and pepper to taste.
8. Remove the bay leaves and pour the mixture evenly into the pastry-lined foil cases or straight into the oven dish.

Serving suggestions: baked beans, boiled or mashed potatoes, cauliflower cheese, chips, fresh herbs, gravy, lemon Brussels sprouts, mushy peas, mustard, pan-fried broccoli, peas, roast potatoes, roasted or steamed vegetables, truffle fries

1. Place the lid(s) of the pie over the top and seal it to the bottom layer of pastry using your fingers. If using an oven dish then press the pastry lid into the sides of the dish.
2. Brush the top of the pie(s) with the plant milk before placing into the oven.
3. Cook for 20-30 minutes (approx.) or until risen and golden.