The Christmas just gone was the first one I have cooked for. Granted, my Dad did cook all of the sides and his main, but I planned and spent time cooking mine and Joe’s main and I think it turned out great!!
I got this recipe from here. I made a couple of tweaks but overall, I did follow a lot of it. It combines everything I love, including sweet potato and pastry so Joe and I were sure to enjoy.
– 2 Medium sweet potatoes.
– Dairy free milk or dairy free Creme Fraiche.
– Vegan butter.
– 1 onion.
– 1 carrot.
– 1 celery stick.
– 3 portobello mushrooms.
– 2 garlic cloves.
– 256g of green lentils.
– 1 litre of stock.
– 1 tbsp of cornstarch.
– Puff pastry.
– Prick holes in the sweet potatoes then bake at 180c for 40 minutes or until they are cooked all the way through.
– Spoon out the flesh of the sweet potato and place into a bowl and mash. Add the salt, Creme Fraiche (I used the Oatly version) and butter. I don’t like to provide measurements for these ingredients as I think it should be added until it gets to the consistency that you like. You then set this aside to cool.
– Chop and add the onion, celery and carrot into a large pan and sauté over a medium heat for around 5 minutes. You then add the salt and stir for another minute. Prepare and add the mushrooms to the pan and cook for another 5 minutes or until the mushrooms are cooked all the way through. Add the garlic and the lentils and stir for around 3 minutes. Prepare the vegetable stock and add to the mixture then bring it up to a simmer.
– Once the mixture is simmering, combine the cornstarch and the water to form a paste-like liquid and add that to the stew. You then stir this in for around 2 minutes until a lot of the liquid has been cooked off and it is slightly thicker. Put this mixture to one side and leave to cool.
I prepared up to this point on Christmas Eve as the filling had to be cooled before putting into the pastry anyway so it made for less stress on Christmas Day and it meant I only have to construct the pie and bake it at my Dad’s.
– Roll out the puff pastry (I used Jus-Rol) just enough so then it will fit perfectly around the edges of your loaf tin. Make sure there is enough left over to be able to put a lid on the pie.
– Grease and line your loaf tin with some parchment paper, this will make removing the pie much simpler.
– You can then line the bottom of the loaf tin with the pastry. Make sure there are no gaps as this will cause some of the filling to spill out.
– Layer the sweet potato mash on the bottom of the pie and then put the stew mixture on the top.
– Add the pastry lid on top and press the edges to make sure it is all stuck together and won’t be coming apart. Make sure you make small slits on the top to let any condensation come out of the pie.
– Bake in an oven at 190c for 30-40 minutes and the pastry should end up being a nice golden brown colour.
– The pie then needs to rest for at least 20 minutes otherwise it will be too hot and due to the filling, it will lose its shape. I only let mine sit for around 10 minutes and it was still absolutely fine though.