It’s a dish traditionally filled with meat and glazed with egg but vegans can still celebrate British Pie Week.
We’ve found a heap of delicious-looking plant-based recipes and shop-bought varieties.
From imitation-meat pies to shepherd’s pie and even apple pies, it’s all here.
A pie can, historically, be any kind of food.Pie pastry shell was designed to be used as a baking dish, storage container, and a way to serve a filling.
Defined by its shell, it’s no surprise that a pastry company actually came up with the national awareness day in the first place.
But there are some great vegan recipes out there:
Gluten-free shepherd’s pie
This recipe comes from Mindful Chef, who have justlaunched a vegandelivery box with ingredients and recipe cards,from: £19.50 for three meals.
Unfortunately, the pie recipe was in a previous box, so you’ll have to source all the ingredients yourself. It takes just 30 minutes to prepare and cook.
Ingredients
1 can butter beans
1 garlic clove
80g mushrooms
40g kale 20g pre-cooked chestnuts
20g sundried tomatoes
½ vegetable stock cube (celery)
½ can chopped tomatoes
150g sweet potato
Handful of thyme
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Method
- Finely chop or crush the garlic and finely slice the mushrooms.Roughly chop the kale, chestnuts and sundried tomatoes.
- Heat a medium-sized pan with 1 tsp oil and add the garlic,mushrooms and kale and cook for 5 mins until softened.
- Meanwhile, boil a kettle. Drain the butterbeans anddissolve the stock cube in a jug of 50ml boiling water.
- Add the butterbeans and stock to the same pan as thevegetables, along with the chestnuts, sundried tomatoes,the leaves from a sprig of thyme and the chopped tomatoes.
- Mix well and leave to simmer for 15 mins until the saucehas thickened.
- Meanwhile, peel and chop the sweet potato into 1cm cubes.Place in a pan of boiling water with a pinch of sea salt andboil for 10 mins until soft.
- Preheat the grill to high. Drain and mash the sweet potatowith a potato masher or the back of a fork. Stir in the leavesfrom a sprig of thyme.
- Place the vegetable and bean mix in a small ovenproof dishand top with the sweet potato mash. Grill for 5 mins untilgolden brown.
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Apple, elderflower and blackberry pies
Jus-Rol is a vegan company and they’ve provided a few recipes in celebration of the great British dish, the pie.
Serves 12
Ingredients
2 Jus-Rol frozen ready rolled shortcrust pastry sheets, thawed
1.5 kg cooking apples, peeled, cored and thickly sliced
454 g blackberries
2-3 tbsp elderflower cordial
Grated rind and juice of 2 lemons
225 g caster sugar
Further caster sugar for dredging
Method
- Preheat oven to 200°C/400°F/Gas Mark 6Mix the prepared apples and blackberries in a bowl with the lemon juice and rind, sugar and cordial.
- Divide between 12 individual pie or other ovenproof dishes.
- Cut 6 x 5-6″ discs from each pastry sheet. Brush dish rims with water and top each with the pastry discs, pressing edges firmly and fluting if desired.
- Brush tops with water and make a small hole in centre of each. If desired use pastry trimmings for decorations.
- Brush again and then scatter with caster sugar.
- Bake for approx. 15 minutes until pastry is golden brown.
- Serve warm with cream.
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Roasted vegetable pies
Serves 8
Ingredients
8 Jus-Rol ready rolled shortcrust pastry ovals, thawed
1 small butternut squash, halved, de-seeded and cut into wedges
1 large sweet potato, peeled and cut into medium chunks
2 Parsnips, peeled and cut into chunks
2 large leeks, washed well and cut on the diagonal into short lengths
6 large tomatoes
2 Red onions, peeled and cut into wedges
Chilli oil
Fresh rosemary
Red wine, cider or ale
Egg replacement to glaze
Method
- Preheat oven to 200°C/400°F/Gas Mark 6
- Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.
- Roast until just tender and allow to cool.
- Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.
- Brush rims with egg replacement glaze, top with pastry lids and press edges to seal, make a slit in tops and glaze tops.
- Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.
And if you’re feeling extra lazy…
Linda McCartney 2x deep dish pies, £2, Tescoor Sainsbury’s
Bramley apple pies x6, 92p, Morrisons
236 cals each.
Clive’s organic (8 varieties), £2.99, Ocado
All vegan, gluten-free, and PETA award winning.
Fillings include mushroom & leek,vegetable chilli, minty chickpea, lentil & olive, aloo gobi, homity,French cassoulet – and ‘cheese’ & potato.
492 cals per pie.
Fry’s 2x mushroom, ‘steak’, or curry pie, £2.40, Ocado orMorrisons
GMO-free and350 cals per serving.
Mr Kipling Apple & Blackcurrant Pies,£1.45, Tesco or Sainsbury’s
215 cal per pie
