Comfort food and a low-key drink for a super cozy night-in. Good times 😉
Chef Joe recommends pairing his Fake & Ale pie with Binary Botanical as this slightly sparkling beer creates a smooth, rich flavour with a slight sweetness.
😉 Not in the mood for cooking? Order one of our restaurant-quality meals instead, such as the Shepherdless Pie or Meatballs Alfredo.
🗒 Ingredients - for a pie for 2
Splash sunflower oil 8 small baby shallots in half or 1 white onion (1cm pieces) 1 large Carrot (2cm pieces) celery (2cm pieces) 2 steak pieces (diced into chunks) - i used vivera plant steak 3 garlic cloves (finely chopped) 1 sprig fresh thyme and rosemary (finely chopped) 2 tbsp tomato puree 1tbs plain flour 200ml binary botanical drink (4% alc) 2tbsp vegan Worcestershire 2 bayleaf 1 tbsp veg stock 1 tsp yeast extract (marmite) pinch salt pinch crushed black pepper 400ml water
Puff Pastry sheet Soya milk or Coconut oil for glazing
👩🍳 Method:
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Preheat oven to 190C fan, gas mark 5
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Heat a pan with sunflower oil, then saute onion, carrot & celery until browned
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Add in steak pieces until they turn golden brown, then garlic, thyme & rosemary. Cook for another minute
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Lower heat and add in tomato puree followed by 1tbs plain flour, mixing well for 30secs
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Add ale, Worcestershire & bay leaf then reduce to half
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Crumble in the stock cube, yeast extract, salt, black pepper, water and pinch of salt. Reduce till thickened well
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Add in 1 tsp dijon mustard, crushed black pepper & salt
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Pour into a pie dish and cool down for 1 hour or preferably in the fridge overnight
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Once cooled, cut the pastry to same size as the pie dish. Layover the dish and trim off the edges
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Place a hole in the middle to make the air escape when cooking, then melt a little coconut oil and brush over the pastry for a shiny glaze
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Add into oven at 190C fan or gas mark 6 for 30min
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Remove from oven and serve with your fave sides (Joe made roasted carrots & parsnips).
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Enjoy with a cold Binary Botanical. Use the code BOTANICALMATCH at check-out on their website for 30% off. Valid until 1 March 2022.
