ROOT VEGGIE PIE

This pie is packed full of garlicky root veggies. If you like, add a little grated plant-based cheese to the cooled filling.

Serves 8

FOR THE PASTRY

400G PLAIN FLOUR

½ TSP CAYENNE PEPPER 200G PLANT-BASED BUTTER, CHILLED AND DICED

5 TBSP ICE-COLD WATER

1 TSP CIDER VINEGAR

FOR THE PIE FILLING

2 ONIONS, SLICED

1 LEEK, TRIMMED AND SLICED 2 TBSP OLIVE OIL

2 GARLIC CLOVES, SLICED 1 SPRIG OF THYME AND SAGE,

LEAVES STRIPPED AND SHREDDED 500G POTATOES, PEELED 150G CELERIAC, PREPPED WEIGHT 150G SWEDE, PREPPED WEIGHT 600ML VEGETABLE STOCK 25G PLANT-BASED BUTTER

2 TSP SMOKED GARLIC PASTE 25G PLAIN FLOUR

150ML OAT MILK, PLUS EXTRA 1 TBSP NUTRITIONAL YEAST 1 TBSP DIJON MUSTARD

2 TBSP CHOPPED FLAT-LEAF PARSLEY

1 For the pastry, tip the flour into a bowl and add a pinch of salt and the cayenne. Add 200g chilled diced butter and use a roundbladed knife or palette knife to cut the butter into the flour. Rub the butter in with your fingertips until only small flecks remain.

2 Add the ice-cold water and vinegar and combine with a roundbladed knife until the pastry starts to clump together. Gather the pastry into a ball and knead lightly for 10 seconds until smooth. Flatten into a disc, cover and chill for at least 2 hours before using.

3 Meanwhile, tip the onions and leeks into a large deep frying pan, add the oil and cook over a medium heat, stirring, for 8 minutes until tender. Add the garlic, thyme and sage, season well, cook for a further 2 minutes, then remove from the pan and set aside.

4 Cut the root veg into 2mm-thick slices, tip into the pan and pour over the stock. Cover with a disc of baking paper and cook over a low heat until the veggies are tender. Pour through a colander over a large bowl to catch the stock (you should get 300ml-400ml).

5 Return the pan to the heat, add the butter and melt over a lowmedium heat. Add the garlic paste and cook for 30 seconds before adding the flour. Stir and cook for 30 seconds-1 minute. Pour in the oat milk and the drained vegetable stock; whisk until smooth, bring to the boil and simmer for a further minute to thicken the sauce. Add the nutritional yeast, mustard and parsley and season.

6 Return all the root vegetables to the pan, mix to combine, then remove from the heat and leave until completely cold.

7 Lightly dust the worksurface with flour and cut the pastry into two portions, one slightly larger than the other. Roll out the larger piece into a neat disc with a thickness of 2mm-3mm and line a 20cm pie dish, allowing the excess pastry to hang over the edge. Spoon the filling into the pastry shell; brush the rim with water.

8 Roll out the remaining pastry into a circle just larger than the dish and lift onto the pie. Press the edges together to seal and use a sharp knife to trim the excess. Crimp the edges between your thumb and finger. Roll out the pastry trimmings and cut leaf shapes to decorate the top. Glaze the surface with oat milk and chill for 20 minutes while you preheat the oven to 190°C (170°C fan oven) gas mark 5. At the same time, place a heavy baking tray on the middle shelf to heat up.

9 Cook the pie on the baking tray for 1 hour, rotating halfway through, until crisp and golden.

10 Leave to rest for 10 minutes before cutting into wedges to serve.

EXTRACTED FROM Eat More Vegan by Annie Rigg (Pavilion Books, £16.99).