St Andrews Veggie Haggis Pie

This is a brilliant alternative to the traditional steak pie, with the addition of the veggie haggis really makes it special. I am a big fan of veggie haggis, it has all the big flavours and most of the same ingredients of regular haggis and makes a fantastic a dish in its own right. It is available in the US. Its called McSweens veggie crumble.  

Serves 8

Ingredients:

• 150g (5oz) Carrots, diced 
• 150g (5oz) Leeks, diced 
• 150g (5oz) Parsnips, diced  
• 150g (5oz) Butternut squash, diced
• 2 Onions, chopped 
• 500g (1Ib 2oz) Veggie Haggis
• 100ml (3 ½ fl oz) Beer
• 25g (1 oz) Plain flour
• 1 tbsp Good oil 
• 1 tbsp Parsley, chopped
• 1 tbsp Thyme, chopped
• Salt and freshly ground black pepper
• 300ml (10 fl oz) Vegetable, a quality cube will work for this.
• 50ml (2fl oz) Dark soy sauce  
• 225g (8oz) Puff pastry, readymade
• 1 Egg, beaten

Method:

1. The first task is to wash peel and chop your vegetables. 
2. Once you have done that, heat the oil in a large heavy-bottomed pan and fry the vegetables until they take on a little bit of colour.  
3. Next add the beer and then dust with the flour, stir in until the flour has all mixed with the vegetables and beer without having lumps. 
4. Next, add the Veggie Haggis and mix it in.
5. Add the herbs, salt and freshly ground black pepper, and the stock and bring to a boil.
6. Add a little of your soy sauce to darken the gravy. 
7. Next, preheat your oven to 150˚C (300˚F)
8. Pop a lid on your pan and place it into the oven until the vegetables are tender. 
9. Remove from the oven and increase the temperature of your oven to 190°C (375˚F)
10. Transfer the filling mixture to an ovenproof dish. 
11. Cut a piece of pastry and roll it out to fit across the top of your dishes