Recipe
Allotment
pie

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
- Preheat the oven to 160°C.
- 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.
- 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.
- 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.
- 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.
- Leave to cool slightly before removing from the springform tin. Best served warm with piccalilli!