Festive Bourguignon Pie Over Creamy Mash With Caramelised Onion Red Wine Gravy

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Please note: as this meal kit is a one off Christmas special, the recipe takes a little longer to cook than our usual weekly meal kits as the pie needs more time in the oven. We wanted to offer something different and special for Christmas so we hope you'll forgive us :)

Boil your kettle, then take out a large saucepan, small saucepan and roasting tray. Preheat your oven to 200°C / 180°C fan. Make up a small bowl of 'egg wash' of your choice - we recommend a mix of equal parts plant-based milk, agave/maple syrup and olive oil as a good choice!

STEP 2

We've included enough pastry in your kit to either make one big pie in your own pie dish at home or to make two individual pies using the foil pie tins included in your kit. To make one bigger pie, follow the instructions below within this step. If you'd prefer to make individual pies please proceed to Step 3.

To make one bigger pie, simply empty the bourguignon sauce into a 15-20cm diameter oven dish. Unroll and lay the pastry over the top, cut off any excess and tuck the pastry up around the sides to seal. Proceed to Step 4 for baking instructions.

STEP 3

To make individual pies, first brush the foil pie cases all over with a little oil or vegan butter so the pies are easier to remove after cooking. Roll out the vegan puff pastry onto a board with the baking paper facing your board. Working from the top corner of your pastry (so you don't run out of pastry for the lids), cut 2 x 16cm rounds out of the pastry. Lay the rounds in the foil pie tins and smooth evenly, allowing any excess to hang over the side. Next add the bourguignon pie mix into each pie tin, trying not to fill any higher than 0.5cm above the top of your pie tin. Brush the edges of the pastry with your 'egg wash'. 

Cut 2 x 11cm rounds out of the remaining pastry for your lids.  Lay each round over each pie and seal the edges with a fork. Brush your pie tops with your 'egg wash'. Place onto a baking sheet and bake for 30 minutes or until golden brown. Oven temperatures vary so check regularly to ensure they don't burn.

STEP 4

Brush the pastry with your 'egg wash', then pierce the centre of the pie in an 'x' shape with a sharp knife or snip with a pair of scissors to allow excess steam out during cooking. Place onto a baking sheet and bake for 30 minutes or until golden brown. Oven temperatures vary so check regularly to ensure they don't burn.

STEP 5

Peel the potatoes, then cut into 2cm cubes. Once you have 15 minutes left of cooking time on your pies, fill your large saucepan with boiling water from your kettle, salt well, then place over a medium heat. Add the potatoes to the water and cook for around 10-12 minutes or until the potato is soft. It should virtually crumble when you jab it with a fork. Once the potatoes are cooked, add a generous drizzle of extra virgin olive oil, then mash until smooth and creamy. You could also add a little plant milk and butter to make it more creamy and indulgent (optional). Season well with salt and pepper to taste.

STEP 6

Once you have 5 minutes cooking time left on the pies and potatoes, pour the red wine gravy into your small saucepan and place over a medium heat. We have provided quite a thick gravy so you can thin it out to your desired consistency simply by adding a little water as you cook. Cook until heated through, around 2-3 minutes.

STEP 7

To serve up, divide the mash between serving plates, place your pies alongside and then pour the caramelised onion red wine gravy over the top of everything. Enjoy!