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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Ale, Mustard and Winter Vegetable Pie

Difficulty 3/5 Ingredients 17 Steps 13

Ale, Mustard and Winter Vegetable Pie is a vegan pie. It is typically enjoyed in autumn and winter.

Ingredients

Topping

  • 1 potato, chopped
  • ½ parsnip, chopped
  • ½ small turnip or rutabaga, chopped
  • 1 tablespoon soy margarine

Filling

  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 carrot, finely diced
  • ½ parsnip, diced
  • 1 leek, cut into fine rings
  • 5 mushrooms, sliced
  • ¼–½ cup dried TVP (textured vegetable protein)
  • ½ tablespoon Marmite or Vegemite
  • 200 ml (¾ cup) boiling water
  • 2 heaped tablespoon flour
  • 2 heaped tablespoon wholegrain mustard (try a green peppercorn mustard, if available)
  • 200 ml (¾ cup) rich, dark ale (try a nice Porter)
  • Black pepper to taste

Steps

Topping

  1. Drop potato, turnip or rutabaga, and ½ parsnip into rapidly boiling water.
  2. Return to boil. Simmer about 20 minutes until potato is soft.
  3. Drain. Add margarine. Mash until creamy smooth.
  4. Set aside.

Filling

  1. Mix TVP, boiling water and marmite. Let sit.
  2. Heat olive oil in saucepan over medium heat. Add leek, garlic, carrot and ½ parsnip. Sauté until carrot is soft.
  3. Add mushrooms. Cook a minute or two more.
  4. Add flour. Stir vigorously 30 seconds.
  5. Add TVP and its soaking broth, stirring, to thicken.
  6. Add mustard, ale and black pepper. Stir well. Simmer about 10 minutes to thicken sauce.
  7. Pour into casserole dish. Top with potato/rutabaga/parsnip mash. Smooth top.
  8. Bake at 180°C (350°F), 20 to 30 minutes or until top begins to brown.
  9. Remove from oven. Rest a minute. Serve.

Source. Adapted from “Cookbook:Ale, Mustard and Winter Vegetable Pie” by Wikibooks contributors, revision of 2026-04-12, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.