Simple Seaside Pie
This is our delicious,Simple and easy Seaside Pie using the Alpro Oat Unsweetened drink, which has no sugars and no sweeteners at all! It goes perfectly in our creamy pie filling. This vegan pie recipe is comforting for cold nights and uses tasty seasonal veg. Eating in season and putting plant-based foods first is good for you and good for the planet.The perfect choice for a delicious plant based family meal.
Serves
Ingredients
For the filling
<item-todo-done>2 tbsp capers - with brine<item-todo-done><item-todo-done>1 large white onion<item-todo-done><item-todo-done>2 garlic cloves large<item-todo-done><item-todo-done>2 small aubergine<item-todo-done><item-todo-done>400g speciality mushrooms<item-todo-done><item-todo-done>100ml white wine<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>200ml oat milk<item-todo-done><item-todo-done>20g parsley leaves<item-todo-done><item-todo-done>100g frozen peas - defrosted<item-todo-done>
For the topping
<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>800g Maris Piper potatoes<item-todo-done>
Before you start
Preheat oven to 180°C | Ovenproof baking dish | Large Pan | Potato masher
Prepare the vegetables
- Peel and finely chop the onions
- Peel and grate the garlic
- Cut the stalks off the aubergines and cut them into 1cm cubes
- Roughly chop the mushrooms
- Finely chop the parsley
Start cooking the filling
- Warm some olive oil in a deep frying over a low heat, add the onions and sweat them down slowly for 5-7 minutes
- Add the garlic to the pan and stir for 1 minute
- Add the capers (with the brine) to the pan and stir for 30 seconds
- Add the aubergine and the mushrooms to the pan and stir for 1 minute
- Add the white wine and lemon juice to the pan and simmer for 4-5 minutes until most of the liquid has evaporated
- Add the oat milk to the pan, turn up the heat slightly and leave the filling to simmer and thicken for 5 minutes
- Take the pan off the heat, pour in the peas and parsley leaves and fold them into the filling
While the filling is cooking
- Peel and the quarter the potatoes, add them to a large saucepan and cover with cold water
- Put the pan on the stove over a high heat, sprinkle in a generous pinch of salt and bring to the boil
- When the water is boiling, cook the potatoes for 10-15 minutes until tender
- Drain the potatoes into a colander and leave them to steam dry for 5 minutes
- Pour the potatoes back into the saucepan, add the mustard and dairy free butter and mash until smooth
- Taste the potato and season with salt and pepper
Bake and serve
- Pour the filling in to baking dish and smooth out with a spoon
- Spoon the mashed potato over the filling and smooth it out over the filling with a spoon
- Scrape wave patterns into the potato with the back of a fork
- Put the Seaside Pie in the oven and bake for 20-25 minutes until the potato is turning golden and crispy
- Remove the pie from the oven and serve immediately