This week we came up with some wonderful pieless pies, pretty much by accident. While wondering what on earth to cook for dinner, with depleted cupboards and a lack of inspiration, I suddenly hit on the idea of making a pie – without the pie.
Once we tried it, we knew we just had to make it again to film for you! It’s a great weekday warmer for these winter months, and can function as a Sunday lunch replacement too.
This recipe allows you to enjoy a mushroom and gravy pie without the crust, using mash instead to create a lid – just like in a shepherd’s pie. It’s also very flexible – it will take just about whatever vegetables you have left in the cupboard, and you can flavour the mash however you like too.
For this version we used soya mince, but we’ve also made it with Quorn pulled chicken (like I said – depleted cupboards!) and it would work with other types of meat replacement too. Even lentils would be a good choice!
It’s pretty easy to make as there are only three stages: cook the vegetables, cook the rest of the filling, and cook the mash. After that, it’s only a case of getting them all in the same bowl together.
Give this one a try and let us know how it goes – or if you have any suggestions to make it even better!
- 250 g frozen mash
- 100 g soya mince
- 2 carrots peeled and chopped
- 1 pepper chopped
- 1 red onion chopped
- 5 mushrooms chopped
- 2 tbsp Parmesan cheese vegetarian
- 4 tbsp gravy powder vegetarian
- 2 tsp herb flavouring mix
- 1 tsp Marmite optional
- 300 ml boiling water
Put the carrots, pepper, red onion, and mushrooms into a large frying pan or wok with a little oil over a medium heat.
Meanwhile, put the gravy powder, boiling water, and soya mince into a saucepan, and simmer for ten minutes.
When the vegetables are cooked, turn the heat down to a minimum.
Defrost the mash and heat up.
When the timer runs down, put your soya mince and gravy mixture into the pan of vegetables. Assess how thin or thick you want your pie mixture to be, and add water at this stage if required. Add your Marmite.
Turn the heat up to medium and cook for just a brief while - the vegetables will go lovely and soft at this point and the flavour will mix throughout.
Fold in the cheese and herbs of your choice to the mash to give it a lovely flavour.
Ladle out the filling into bowls and top with spoonfuls of the mash. If you have enough on top, you'll be able to smooth it out to a flat topping!