A rich and satisfying meat-free pie made with a variety of mushrooms and seasoned with red wine and soy sauce for added umami. This dish is inspired by a classic steak and Guinness pie, with a vegan twist.
1: Fry the red onion, garlic, carrots, and celery for 5 minutes.
2: Add the mushrooms and cook until they’ve shrunk in size and lost most of their moisture.
3: Turn the heat up and cook the red wine until almost all the liquid has evaporated.
4: Turn the heat back down to medium and add the rosemary, soy sauce, vegetable stock, and 2 tablespoons of the flour.
5: Cook for a few more minutes or until the filling reaches a thick gravy-like consistency.
6: Season with salt and pepper, then remove from heat and stir in grated cheese.
7: Leave the filling to cool for 20-30 minutes.
8: Preheat the oven to 200°C fan / 425°F.
9: Roll out 1/3 of the pastry and transfer to the dish, sprinkle the remaining tablespoon of flour across the base.
10: Add the filling, brush the edges with milk, then roll out the remaining pastry to cover the pie.
11: Fold over the edges, then brush the surface and edges with more milk.
12: Bake for 35-45 minutes or until the pastry is golden brown all over.
