For the pie mix:

To make the pie:

  • Shortcrust pastry 750.0 g

For the gravy:

Packed vegan pie mix made with The Vegetarian Butcher NoChicken, served with creamy mash laced with Hellmann’s Vegan Mayo.



  1. For the pie mix:

    • Peel and thinly slice the onions and carrot then slice the leeks.
    • Heat oil in a pan and sweat vegetables for 5 minutes or until soft then add the thyme.
    • Add the wine and bring to the boil then reduce by half.
    • Sprinkle in the cornflour to create a smooth mixture then add the Colman's Wholegrain Mustard and Knorr Professional Vegetable Jelly Bouillon.
    • Pour in the water and soya milk then bring to a simmer for 20 minutes.
    • Fold in the NoChicken chunks, lemon zest and seasoning then remove from the heat and chill until needed.
  2. To make the pie:

    • Roll out the pastry and line 10 greased pie moulds.
    • Spoon in the filling and top with a pastry lid.
    • Bake at 170ºC for 20-25 minutes or until golden.
  3. For the gravy:

    • Heat oil in a saucepan and add the onion then cook for 10-12 minutes or until caramelized.
    • Add the sugar, caramelise again, then add the balsamic and reduce until syrupy, then add the tomato puree and cook out for 1 minute.
    • Pour the red wine, allow to reduce by 2/3's.
    • Add the marmite, cranberry sauce, rosemary, bay leaf, Knorr Professional Vegetable Jelly Bouillon and water
    • Bring to the boil then cook for 5 minutes then remove from the heat and blend in the xantham gum and pectin then return to the heat and simmer for 2 minutes
    • Once the gravy has thicken, pass through a fine sieveand serve with the pie.
  4. To serve:

    • Allow the pies to rest for 5 minutes before unmoulding and placing on to a serving plate.
    • Serve with mash potato, tender stem broccoli and a jug of the gravy.