by Jenny Chandler November 10, 2017 3 Comments
This inventive pie from Jenny Chandler uses mushy peas as the heart of a comforting winter pie that makes a meal in itself or imposing side dish. |
A truly autumnal dish of hearty comfort food; a great choice if you are cooking a vegan meal served with crunchy greens such as purple sprouting or broccoli, or fabulous alongside a few sausages.
Serves 6
IngredientsFor the Sweet Potato topping
For the Mushroom and Mushy Pea filling
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Method
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February 04, 2022
I haven’t eaten mushy peas in years and was so glad I made this recipe.All 3 components were a match made in heaven. There’s enough for hubby and I to have a second time…yay!
January 17, 2020
Delicious! Easy to make. I made the three components separately throughout the day. Made 2 good sized portions. Looking forward to making it again. hodmedod’s peas were delicious.
January 23, 2018
Made this pie last night – perfect food for grim weather ! The lemon flavouring in the sweet potato mash was genius !! Delicious hearty fayre..will make it again !
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by Amy Oboussier February 05, 2025
Lentils are a great addition to any stew, combining here with the mushrooms to add a satisfying texture and peppery flavour, enriched by crème fraiche. Amy uses millet flour to give the dumplings a short, almost scone-like texture.
by Danka Jandric February 04, 2025
Blueberries are nutritional powerhouses, rich in antioxidant polyphenols, including flavonoids, which are associated with better heart, metabolic, gut and brain health. Not bad for a sweet treat. Danka Jandric uses our four grain muesli base to ramp up the plant diversity and fibre content and make these vegan muffins still more nutritious. All without compromising on flavour!
by Tereza Pospíšilová January 28, 2025
This show-stopping cake from Tereza Pospíšilová combines quinoa, fava bean and almond flours to create a rich moist cake topped with spiced glazed pears.
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Jenny Chandler
Author