Ale and Mushroom Puff Pastry Pie with Champ

Ingredients

• 100g vegan margarine
• 2 large bunches spring onions, Choped. (7cm in legth, retain green section for later use)
• 550g small chestnut mushrooms sliced (5mm slices)
• 1 tbsp cornflour
• ½ tsp yeast extract
• 300-350ml light vegan ale
• 210g ready rolled puff pastry
• 800g floury potatoes, peeled
• 100ml unsweetened soya milk

Method

1. Preheat Oven to Gas 6 / 200°C / 400°F.
2. Melt 50g of margarine in a large non-stick frying pan . Add the white part of the sping onions and briefly sauté (you may find it easier to do it in two batches).
3. Add the sliced mushrooms to the pan. Continue to sauté for 5 minutes until starting to colour, stirring to prevent sticking.
4. Take off the heat and sprinkle the cornflour over. Once back on the hob add the yeast extract and 300ml of ale. Cook for a further 5 minutes or until mushrooms begin to soften. Use more ale if the mixture seems too dry.
5. Divide the mixture into 4 small soufflé / ceramic pie dishes. Cut out 4 circles of the pastry and place on top, leaving some room to rise. Brush with soya milk and make a small hole in the top to let the steam escape. Bake for 20 minutes until golden.
6. Cut the potatoes into large chunks and boil until soft but not falling apart. Drain and empty back into the pan to dry slightly. Add the remaining 50g margarine and mash well. Finely chop the remaining green part of the spring onions and add, with enough soya milk, to make a smooth mash.