One thing that us Brits have down to a t is a pie. Pastry crusted to potato topped, our pies are the ultimate winners. Pies are the ultimate comfort food and with the English weather being famous for wet and grey, we had to at least come up with something to that makes our hearts sing with glee. Well I know they make me extremely happy!
With the dip in the temperature, automatically everyone is craving more wholesome dishes that are perhaps on the sinful side. I noticed, on the market, there wasn’t many decent products for vegans that fixed their cravings for nostalgic British classics, like a vegan savoury pie. I felt like this was a true Wolfdown challenge and I was extremely happy to come up with a bodacious pie that mimicked the key elements of a traditional cottage or shepherd’s pie.
I have made a great Vegan Shepherd’s pie before but I wanted to come up with a more unique way to emulate the filling rather than using lentils that a lot of meat free recipes use. One of my favourite vegetarian pies since I was young was mushroom and onion pie. Mushrooms are meaty and onions give a great flavour and texture to the filling. For me, this was the round I should take my vegan shepherd’s pie down.
Shiitake mushrooms are probably the most flavoursome out of their fungi’s family so I thought it would make a great stock and I was totally right. Beetroot has a wonderful earthy aroma that brings an authentic taste to the pie. To give it an even more a nostalgic flavour, splashes of vegan Worcester sauce is added to the filling. I used Biona Worcester Sauce for this recipe and it’s fantastic. Extremely tart and peppery, just like the real thing. It truly brings an authentic taste of shepherd’s pie.
This full-bodied vegan mushroom and onion pie is just what you need and want when the temperature drops. Rich shiitake mushrooms and sweet red onions in a beetroot gravy topped with piped potato mash. If you want to be fancy, like me, add beetroot juice to the mash to make it pink.
Healthier and richer, this beautifully British classic is revamped to cater for your veggie needs. You will not miss meat at all with this easy vegan mushroom pie. It’s:
- Rich in Flavour
- Perfect for Sharing
- Autumn Perfect
- Soul Hugging
This meatless shepherd’s pie recipe serves about 4-6 people. This heart warming vegan casserole is perfect to snuggle up with, whilst watching the repeats of your childhood shows in your cosy pajamas. You can have the leftovers for lunch or save it for another evening.
If you do make my ‘Vegan Shiitake Mushroom & Onion Pie ’ or my other vegan dishes like, ‘Vegan Sausage & Lentil Shepherd’s Pie‘, ‘Vegan Supergreen Pho‘ & ‘Vegan Mediterranean Deep Pan Pizza‘, ‘Tofu Katsu Curry’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook.
- 80g Dried Shiitake Mushrooms
- 120g Fresh Portobello Mushrooms
- 1 Litre Boiled Water
- 1 Carrot, Chopped into Cubes
- 1 Red Onion, Diced
- 100ml Red Wine
- 2x 250g Packet of Beetroot
- 3 Sprigs Fresh Thyme
- 4 Garlic Cloves, Peeled & Finely Chopped
- 2 Bay Leaves
- 3 Tablespoon Biona Worcester Sauce
- 1 Tablespoon Garlic Puree
- 1 Tablespoon Tomato Puree
- 1 Tablespoon Vegan Gravy Granules
- 1 Tablespoon Plain Flour
- 1.2kg Maris Piper Potatoes, Peeled & Roughly Cut into Chunks
- 3 Tablespoon Soya Butter
- 2 Tablespoon Cashew Milk
- 3 Tablespoon Nutritional Yeast
- Salt & Pepper, To Taste
- Firstly, preheat your oven to 200°C/400°F/gas 6.
- Secondly, soak your dried shiitake mushrooms in 1 Litre of boiled water and leave for 30 minutes.
- In a large sauce on a high heat, sauté your onion and garlic cloves until golden brown. Add the portobello mushrooms and carrot into the pan and stir well. Let the vegetables cook for about 5 minutes or until they begin to sweat.
- Add your shiitake mushrooms, along with the water, to the pot and follow with adding the gravy granules. Add the thyme, garlic puree, juice from the beetroot packet, red wine, Worcester sauce and tomato puree to the filling. Season with salt and pepper and Let it simmer for 15 minutes or when the liquid starts to reduce. If the filling becomes too dry, add a bit of water to loosen up the mixture.
- Meanwhile the filling cooks, make your mash. Place the potatoes into a large pan of cold salted water over a medium heat. Let them cook for 10 to 15 minutes or until tender.
- Drain and leave to steam dry, then return to the pan with the vegan butter, nutritional yeast and cashew milk. Season with salt and pepper and mash until fluffy. Set aside until later.
- Taste the filling to see if it's perfectly seasoned. If not, add more salt & pepper or an extra splash of Worcester Sauce to bring more body to the sauce. Add a tablespoon of flour to the filling to thicken the sauce. Make sure you get rid of all the lumps and it's nice and silky.
- If you want to do the gradient coloured mash, equally separate the mash into 3 bowls. Put 1 bowl one to one side as it will remain the classic potato colour. The other two bowls you will gradually add beetroot juice. 1 bowl will be a light pink and the other will be a deeper pink.
- For the light pink mash, with your hands, carefully crush 2 or 3 beetroot to release the juices inside.Remove any excess beetroot bits from the mash and stir the juice in to make a light pink mash.
- For the deep pink mash, squish 4 or 6 beetroot with your hands, remove any excess fleshy bits, and stir the juice into the mash.
- Scoop the filling into an oven proofed dish and pipe the mash on top. Place in the oven 30 minutes or until the mash becomes golden brown.
- Let it cool slightly as it will be very hot. It also lets the filling and mash become firmer which is beneficial whilst serving.