Viking Pie

The Viking had been feeling under the weather these past couple of days so I felt his favourite, pie and mash was on the cards to cheer him up.

There really is nothing quite like food to bring you comfort and particularly at this odd time of year where it’s warm one minute and chilly the next. A pie is a lovely way to bring a gentle hug on a plate.

I’m using up all the scraps of veg I had in the fridge plus some quorn for added protein and a nice rich white wine gravy. The pastry is a cheddar and chive shortcrust and I had way too much filling but it means this pie will last for a couple of meals.

Served with mash and lashings of more gravy this is one delicious way to deliver love on a plate.

For the pastry:

400g plain white flour
150g butter
50g strong cheddar cheese – finely grated
A large bunch of chives- finely chopped
salt and pepper
a little cold water

For the pie:

Olive oil and butter
5 medium mushrooms – chopped
3 shallots – peeled and quartered
2 sticks celery – chopped
1 carrot – cut into large batons
300g bag frozen Quorn ‘chicken’ style pieces
3 small beetroot – roughly chopped
¼ cauliflower – chopped
salt and pepper
2 garlic cloves – crushed
fresh rosemary and thyme – chopped
1 tablespoon flour
A generous splash of white wine
1 litre of vegetable stock
100g frozen peas

I’m using a 22cm round metal pie dish which i’ve buttered well.

Start with the pastry: Place the flour, butter and grated cheese into a large bowl and rub it together with your fingertips until it becomes the texture of bread-crumbs. Stir in the salt and pepper and chopped chives.. With your hand shaped like a claw, add a little dash of cold water and start to circulate your clawed hand in the flour to bring it together into a dough.

You may need to add a little more water to help bring it all together but do this a dash at a time. You should be able to clean the bowl with the ball of dough.

Flatted the dough into a disk, wrap in clingfilm and pop in the fridge for at least 30 mins (can be stored in the fridge for 48 hours or in the freezer for a month.)

Place a large pan (that has a lid) onto a medium heat and add some butter and olive oil. Add the mushrooms and onions and let them saute for about 4 minutes to get a little colour. Now add the celery and carrots and stir well, allow them to saute together for another 5 minutes. Add the cauliflower and beetroot. Now stir in the garlic and fresh herbs.

Place the lid on, turn the heat down to its lowest and allow the whole lot to sweat for another 8 minutes until the vegetables begin to soften. You want them with a little bite. Stir in some flour, then add a splash of wine and the stock. Place it on a low heat and allow it to simmer for 30 mins. Remove from the heat and allow it to cool.

Now it’s time to build your pie. Flour your work surface generously, then divide the pastry into two halves. Roll out one half and line the pie dish with it. Pour in the filling and then roll out the second half of the pastry, enough to cover the top. Seal and crimp the edges and brush the top with egg wash. Make a little hole in the top to allow steam to escape. Bake for 35-45 minutes until the pie is golden on top.

Allow the pie to sit for 5 minutes before serving. I served mine with mashed potatoes.