A hearty dish where you get it all - savoury ground vegan beef, cheddary goodness and a flaky, fluffy biscuit topping.
FOR THE FILLING
1 tbsp olive oil
1 yellow or white onion, diced
2 garlic cloves, minced
sea salt
350g (3 cups) shop-bought ‘raw’ type vegan ground beef, such as Meatless Farm; or precooked-style vegan ground beef, such as Gardein
450g (2 cups) drained tinned tomatoes
2 tbsp tomato purée (paste)
1 tbsp miso, any type
1 tbsp soy sauce, tamari, or Bragg
Liquid Aminos
1 tsp dried basil
1 tsp dried thyme
1 tsp curry powder
½ tsp or more red pepper flakes
freshly ground black pepper
230g (2 cups) medium or sharp vegan cheddar, such as Violife or Follow Your Heart, grated
FOR THE BISCUIT TOPPING
250g (2 cups) plain (all-purpose) or wholewheat flour
1½ tbsp baking powder
1 tsp curry powder
1 tsp sugar
1 tsp sea salt
6 tbsp neutral oil, such as sunflower, rapeseed (canola), or avocado; or vegan butter, cut into 1.25cm (½in) pieces
150g (1½ cups) sliced spring onions or leeks (white and green parts)
240ml (1 cup) unsweetened plain or ‘original’ flavour soy, oat or almond milk
1 Preheat the oven to 190°C/Gas Mark 5.
2 For the filling, heat the olive oil in a deep frying pan (skillet), add the onions and garlic, and sauté until translucent and tender, about 7 minutes. Sprinkle with salt and add the ground beef. If you are using the ‘raw’ type, cook it according to the packet instructions, usually until it browns or firms up. If using pre-cooked-style crumbles, just heat. Add the tomatoes, tomato purée, miso, soy sauce, basil, thyme, curry powder and red pepper flakes. Season with salt and black pepper, then bring to a simmer for 5-10 minutes, until the tomatoes break down and all of the ingredients have melded into a lovely sauce. Transfer to a 23cm (9in) round or square baking dish. Cover the meat with the grated cheese.
3 For the biscuit topping, combine the flour, baking powder, curry powder, sugar and salt in a bowl. Stir with a whisk to ensure everything is mixed well. If you are using liquid oil, simply add it and stir. If you are using butter, cut it in with a pastry knife to break it down into pea-size or smaller pieces and mix with your hands. Mix in the spring onions or leeks. Finally, add the milk and mix gently to form a dough.
4 Pile the biscuit mixture over the cheese and gently spread it to cover the filling completely. Bake for about 45 minutes, until nicely browned and crispy on top. Allow the pie to cool for a few minutes on the work surface, then call the troops over to enjoy.