Ingredients

  • 500g Macphie Plant-based White Sauce
  • Large sheet of ready rolled shortcrust pastry
  • Left over veg from your Sunday lunch, can be anything - peas, carrots, cabbage, roasties, etc.
  • 225g grated plant-based cheese
  • Tsp chopped thyme
  • Salt and black pepper
  • 1 small, cooked beetroot
  • 200g plain flour

Method Makes 6 portions

  1. Preheat the oven to 160°C.
  2. Grease a 20cm springform pie tin and line with the sheet of shortcrust pastry, pressing down into the corners and trimming top leaving a 1cm lip.
  3. Mix your left-over vegetables with the Macphie Plant-based White Sauce, 150g of the grated cheese and thyme. Season with salt and black pepper.
  4. To make the crumble top, blitz 75g plant-based cheese, beetroot, flour and salt and pepper together in a food processer until you have a loose soil like texture.
  5. Put the veg mix into your lined pastry tin, press down firmly with a spoon to get right into the corners and smooth the top leaving a 2cm gap for your topping. Fill the rest of the pie with the beetroot crumble mix and bake in the oven for about 1hr until fully cooked.
  6. Leave to cool slightly before removing from the springform tin. Best served warm with piccalilli!