Cookbook:Ale, Mustard and Winter Vegetable Pie

| Vegan Cuisine

Ale, Mustard and Winter Vegetable Pie is a vegan pie. This is excellent hearty autumn and winter fare and very tasty.

Topping

 * 1 potato, chopped
 * ½ parsnip, chopped
 * ½ small turnip or rutabaga, chopped
 * 1 tablespoon soy margarine

Filling

 * 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

Topping

 * 1) Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.
 * 2) Bring back to the boil, and simmer until potato is soft (about 20 minutes).
 * 3) When cooked, drain off the water, add the margarine, and mash until creamy smooth.
 * 4) Set aside.

Filling

 * 1) Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.
 * 2) 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.
 * 3) Add the mushrooms and cook a minute or two more.
 * 4) 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.
 * 5) Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.
 * 6) Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.
 * 7) Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.
 * 8) Remove from oven, let rest a minute, then serve.