Ale, Mustard and Winter Vegetable Pie

Ingredients

• 1 potato, chopped
• ½ parsnip, chopped
• ½ small turnip or rutabaga, chopped
• 1 tablespoon soy margarine
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 carrot, finely diced
• ½ parsnip, diced
• 1 leek, cut into fine rings
• 5 mushrooms, sliced
• ¼–½ cup dried TVP (textured vegetable protein)
• ½ tablespoon Marmite or Vegemite
• 200 ml (¾ cup) boiling water
• 2 heaped tablespoon flour
• 2 heaped tablespoon wholegrain mustard (try a green peppercorn mustard, if available)
• 200 ml (¾ cup) rich, dark ale (try a nice Porter)
• Black pepper to taste

Steps

1. 1

   Drop the potato, turnip or rutabaga, and ½ parsnip in a saucepan of rapidly boiling water.

2. 2

   Bring back to the boil, and simmer until potato is soft (about 20 minutes).

3. 3

   When cooked, drain off the water, add the margarine, and mash until creamy smooth.

4. 4

   Set aside.

5. 5

   Reconstitute the TVP by mixing the TVP, boiling water and marmite. Let sit.

6. 6

   Put olive oil in a saucepan over medium heat, then add the leek, garlic and carrot and ½ parsnip. Sauté until the carrot is soft.

7. 7

   Add the mushrooms and cook a minute or two more.

8. 8

   Add the flour and stir like mad for a solid 30 seconds. Still stirring, add the TVP and its soaking broth to soak up the flour and thicken.

9. 9

   Add the mustard, ale and some black pepper. Stir to mix all very well. Simmer for about 10 minutes to thicken the sauce.

10. 10

    Pour into a casserole dish, top with the potato/rutabaga/parsnip mash, and smooth the top.

11. 11

    Bake at 180°C (350°F) for 20 to 30 minutes or until top is beginning to brown.

12. 12

    Remove from oven, let rest a minute, then serve.