Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Simple Seaside Pie

Simple Seaside Pie
Simple Seaside Pie

Subscribe

This is our easy, delicious Simple 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 pie 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 🌎

Ingredients
Method

Ingredients

For the filling

  • 1 large white onion
  • 2 large cloves garlic
  • 2 tbsp capers
  • 2 small aubergines
  • 400g speciality mushrooms
  • 100ml white wine
  • Juice of ½ lemon
  • 200ml Alpro Unsweetened Oat Drink
  • 20g parsley leaves
  • 100g frozen peas (defrosted)

For the topping

  • 800g maris piper potatoes
  • 2 tbsp dairy free butter
  • 1 tbsp dijon mustard
  • Salt and pepper to taste

Method

  1. 1.

    You will need...

    Preheat oven to 180*C | Ovenproof baking dish | Large Pan | Potato masher

  2. 2.

    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

  3. 3.

    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 Unsweetened 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

  4. 4.

    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

  5. 5.

    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