Deliciously creamy and easy to make...
Who doesn't love a good pie? They have to be the ultimate comfort food when the weather turns colder. Making your own pies is so satisfying and these are very easy - I promise!! I used shop bought puff pastry for convenience, but you can of course make your own pastry if you prefer. Shortcrust would work just as well. This recipe made four deep filled pies, so you could probably get six regular depth from the filling amount, or one large family pie.
Ingredients for the filling
1 large onion diced
1 head of broccoli (stalk removed and florets broken down)
1/2 small cauliflower (again, stalk removed and florets broken down)
1 clove garlic (grated or finely chopped)
1 tbsp thyme leaves
1 glass white wine (or veg stock)
3 tbsp plain flour
3 tbsp vegan butter
2 cups plant milk
1 tbsp veg stock powder
1 tsp Dijon mustard
2 tbsp nutritional yeast (feel free to use more!!)
2 cups grated vegan cheese
Chopped fresh parsley
Salt and Pepper
Juice of half a lemon
You'll also need ready rolled puff pastry sheets (amount depends on your pie dishes)
Extra butter for frying
Extra milk to brushing on the pie tops
Place a knob of butter into a large pan on a medium heat. Add in your diced onion, garlic and thyme and allow to cook, stirring frequently, until the onions soften. Add in your cauliflower and broccoli florets and the wine or stock. Turn your heat down to low, cover your pan, and allow to gently cook until almost tender. 10 or so minutes should do it. Remove from the heat and set aside while you make the sauce.
To make the sauce place your milk, butter, flour, veg stock powder and mustard into a medium sized pan. Whisk over a low to medium heat until the butter melts and the sauce begins to heat and thicken. Once thickened and smooth, turn your heat to low and add in your grated cheese. Depending on what cheese you used, it may take a while for it to break down and melt into the sauce. Keep giving it a stir to help it along. Once you're happy, add your nutritional yeast, a good squeeze of lemon and check for seasoning. Add salt and pepper if you like.
Add your sauce to your vegetables, along with your chopped fresh parsley and stir well to combine. Set aside to cool completely.
Preheat your oven to 180C.
Use your pastry to line whatever pie dish or dishes you are using. Fill with your now cool filling and top with your pastry lid. Brush with milk and place on a baking sheet on the middle shelf of the oven and bake until your pastry is golden brown. The filling is already cooked, so we're just reheating that, and cooking the pastry. A little sauce may escape and bubble over, but I think that makes it even more appealing.
Serve with mash or chips and lashings of gravy!! Oh, and if you're from South Yorkshire, homemade mint sauce is compulsory!!
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.