| Prep: 40 mins | Cook: 90 mins – 120 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 13g | 2g | 93g |
| sugars | fibre | protein | salt |
| 10g | 17g | 22g | 1.3g |
Why I Love British Vegan Haggis, Turnip and Potato Pie
There’s something incredibly satisfying about tucking into a plate of Vegan Haggis, Turnip and Potato Pie – a true British staple with a plant-based twist. For someone who has spent the majority of his life making and appreciating hearty Italian-American dishes, this recipe invoked a sense of exploration and discovery. It took me beyond my culinary borders to the rich tapestry of British cuisine and challenged me to create something different, yet comfortingly familiar.
A Journey to New Culinary Horizons
My journey with this Vegan Haggis, Turnip and Potato Pie began when I attended a food conference in London where I had my first taste of traditional haggis. This adventure stirred in me a keen interest towards experimenting with more international dishes. Recreating such a symbol of Scottish cuisine in a way that aligns with a plant-based diet, was a challenge I eagerly accepted.
Gratitude should also be extended to Delia Smith, a renowned British chef, whose inspiring works and recipes have assisted my venture into embracing British cuisine.
The Art of Balance
What inspires me about this vegan haggis pie is the harmonious balance between the distinct flavours and textures of the ingredients. The rich taste of mushrooms and earthy lentils, the creaminess of the potatoes, and the subtle hint of nutmeg, all combined under a flaky pastry covering, create a delightful sensory experience with each bite.
Although the ingredients are vastly different from the spices and produce I usually work with, there’s a certain reminiscence of the Italian-American cuisine I grew up with. The softness of the potatoes instinctively brings me back to my grandmother’s potato gnocchi, another dish that highlights the humble potato. The use of carrots and onions in the pie touches upon the preliminary stages of making a classic spaghetti sauce.
If I were to pair this Vegan Haggis, Turnip and Potato Pie with other dishes, a hearty mixed greens salad would be my first choice. It’s simple in its creation, yet the crispiness of the leaves contrasts wonderfully with the softness of the pie. The fresh, raw nature of the salad ingredients also makes a great counterpoint to the robust, cooked flavours of the pie.
Beyond just enjoying this vegan haggis pie, the joy lies in the process of making it, in exploring new culinary territories. Here’s to more dishes that break through our individual cuisine boundaries, coaxing us to try, savor and most importantly – to relish the delightful surprises that cooking can bring!
What You’ll Need
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 3 carrots, grated
- 1 large turnip, peeled and chopped
- 2 cups of mushrooms, sliced
- 1 tablespoon of mixed herbs
- 1 teaspoon of nutmeg
- 1 teaspoon of ground black pepper
- 2 cups of red lentils
- 1/2 cup of pearl barley
- 3 cups of vegetable stock
- 2 bay leaves
- 2 cups of oats
- 2 pounds of potatoes, peeled and quartered
- 1/2 cup of almond milk
- 2 tablespoons of vegan margarine
- Salt to taste
- Vegan pastry to cover
Method
Step One
Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, minced garlic, grated carrots, chopped turnip, and sliced mushrooms. Stir well and cook for 5-7 minutes, or until the vegetables are softened.
Step Two
Add the mixed herbs, nutmeg, ground black pepper, and red lentils to the pan. Stir well to combine. Pour in the vegetable stock and add the pearl barley, bay leaves, and oats. Stir well, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils and barley are tender.
Step Three
While the lentil mixture is cooking, place the peeled and quartered potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain the potatoes well, then return them to the pot. Add the almond milk, vegan margarine, and a pinch of salt. Mash until smooth and creamy.
Step Four
Preheat your oven to 200°C (400°F). Spread the cooked lentil and vegetable mixture in the bottom of a large, ovenproof dish. Spread the mashed potatoes over the lentil mixture, smoothing with a spoon.
Step Five
Roll out your vegan pastry to the size of your dish. Place it over the mashed potato layer, crimping the edges to seal. Make a few small slits in the top of the pastry to allow steam to escape. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
Step Six
Remove the Vegan Haggis, Turnip and Potato Pie from the oven and allow it to cool for a few minutes before serving. This pie is hearty and satisfying, making it perfect for a comforting vegan meal.
