Categories
 20 Mins Prep Time |
 35 Mins Cook Time |
 ModerateSkill Level |
people
Ingredients
- 100 grams Plant - Based Margarine
- 2 Large Bunches Spring Onions
- 550 grams Small Chestnut Mushrooms
- 1 tbsp Cornflour
- 1/2 tsp Yeast Extract (e.g. Marmite)
- 300 - 350 ml Light Ale
- 210 grams Ready Rolled Puff Pastry
- 800 grams Flourly Potatoes Peeled
- 100 ml Unsweetened Soya Milk
Cooking Instructions
- Preheat an oven to 200°C/400°F/gas mark 6. Melt 50 g of margarine in a large non-stick frying pan. Roughly chop the bottom 7 cm of the spring onions and sauté briefly. Save the tops as you will need them later.
- Cut the mushrooms into 5 mm slices and add to the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.
- Remove from the heat and sprinkle with the cornflour. Once back on the hob, add the yeast extract and ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.
- Divide the mixture into four small soufflé/ceramic pie dishes, then cut out four pastry circles to place on top, leaving some room to rise. Brush with soya milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.
- Cut the potatoes into large chunks and boil until soft but not falling apart. Drain and put back into the pan to dry slightly. Add the remaining 50 g margarine and mash well. Finely chop the green tops of the spring onions and add, with enough soya milk, to make a smooth mash.