Perfect Roast Potatoes + Meaty Non-Meat Pie

 
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Hey guys!

I wanted to go back to basics and bring a recipe my Nan taught me for roast potatoes! But I didn’t want to make something simple that people have their own family recipes for, just on its own because it may have been a little redundant. So instead I’ve given a recipe for a delicious, plant based but utterly packed full of meaty flavour pie!

Ingredients

  • Maris Piper Potatoes

  • Olive Oil

  • Vegan Honey

  • Dried Rosemary

  • Rock Salt

  • Peppercorns

For the pie -

  • Button Mushrooms

  • Puff Pastry

  • Red Onions

  • Frozen Peas

  • Red Wine Vinegar

  • Quorn (optional)

  • Soy Milk

  • Vegan Butter

  • Salt

  • Pepper

  • Thyme

  • Rosemary

  • Ketchup

  • Worcestershire Sauce (vegan)

  • Liquid Smoke

So if you want them to have like crispy crusty outsides, and a delicious fluffy centre, the way I was taught to do them was to peel and chop up some Maris Piper potatoes to your hearts content. Whilst you’re doing the parboiling, pour some olive or vegetable oil into a dish in the oven, normally at 220. This way when you put the parboiled potatoes straight into the oil they develop an immediate crisp shell.

But let’s go back a step, you need to bring some water to the boil, and for about 10 minutes parboil them. When the potato begins to break down slightly, that’s when you stop the boil. You set to one side, and I throw in rock salt, dried rosemary, a spoon of honey and peppercorns. Then pop them into the hot oil into the oven and roast for 50 minutes. It’s simple and they come out amazingly. You’d an do any type of flavour you like!

For the meat pie, you basically need to start off by slicing and frying up some red onions in some red wine vinegar, I used one red onion and about 3tsp of vinegar. Add salt, pepper, sage, thyme. All the delicious wintery herbs, about a tsp of each. Then peel, slice up some button mushrooms and these really pack the pie out, so if you wanted to use different types that would be awesome instead of later on adding quorn.

Next you add some liquid smoke, w sauce, and a spoon of ketchup. This will take about ten minutes to soften before you can add your quorn pieces, I thought they were really tasty but some people don’t love the meat alternatives so skip if you like.Then add half a cup of soy milk, and cook til you get a delicious bubble. Next you add half a tbsp full of flour, this will thicken the mixture. If your worried about this going lumpy, mix it smoothly into some milk before adding and then just mix it in as a liquid.

Keep cooking until the liquid becomes quite thick, and then add some frozen peas. I liked using frozen peas because they give off liquid and keep the pie from drying out.

Finally you can pop over to my Root Vegetable Tarte for some information about how to make puff pastry, but if you wanted to cheat, buy some ready made vegan. Add some butter or oil to the dish, slowly layer in the pastry. Cut the lid out, fill with your mixture, add the top with some soy milk as glue, dust off with soy milk and voila!

Cook for about 25 minutes on 220 and then check, you may need another 5. It is so tasty and nourish and way more interesting for a holidays dinner than a stuffed pepper haha!

 
Joseph HarwoodHolidays