The most delicious, warming and hearty recipe!
A plant-based take on a classic warming dish.
1 tablespoon of extra virgin olive oil
1 leek (finely sliced)
3 garlic cloves (crushed)
500g mushrooms (sliced)
2 pinches of ground nutmeg
2 sprigs of fresh thyme
8 rashers of vegan bacon
600g vegan chicken pieces
2 tablespoons of fresh parsley (finely diced)
400ml soya/vegan cream
1 roll of shortcrust pastry (320g)
Salt and pepper to taste
1 tablespoon of dairy free milk
1 tablespoon of maple syrup
In a large pan on a medium heat add the oil and sliced leek and cook for a few minutes before adding the mushrooms.
Next add the nutmeg and fresh thyme, combine and continue to cook whilst the mushrooms sweat.
Meanwhile in another pan add a drizzle of oil followed by the bacon rashers. Cook as per the instructions and once cooked cut into chunks.
Add the chunks to the main pan along with the vegan chicken pieces, fresh parsley and cream. Combine and season with salt and pepper.
Preheat oven to 180c and then empty the pie filling into a pie dish.
Roll out the sheet of pastry and fold it over the pie dish. Ensure the edges are pressed firmly to the dish and using a knife make a few holes in the top. Use anyexcess pastry to make decorations.
Combine the milk and maple syrup together and brush over the pastry. Then carefully place the pie into the oven for 25-30 minutes until the top is nice and browned.
Serve with mashed potato and green beans!