Ingredients - Serves 8

Pastry
9oz Plain Wholemeal Flour
4½oz Margarine
3 to 4 Tablespoons Water
½ Teaspoon Salt

Filling
Medium Onion
1 Teaspoon Sage
Salt & Pepper
1lb Marrowfat Peas
1½lb Potatoes
1 Carrot

Sauce
¼ Mushrooms
3 Tablespoons Soya Sauce
1 Tablespoon Flour
½ Onion
½ Pint Vegetable Stock
Salt & Pepper

Method

• Soak the peas overnight.
• Start making the pastry by mixing the flour, margarine and salt using your fingertips until left with a breadcrumb like consistency.
• Add water and draw up a dough.
• Leave to rest in the fridge.
• To make the filling, start by cubing the potatoes and cook until soft.
• Cook the soaked peas until mushy.
• Chop up the onion and fry with sage, salt and pepper.
• Mix the onion, peas, potatoes and grated carrot and place in a pie dish.
• Roll out the pastry and place on top of mixture.
• Trim, tuck in the edges, prick with a fork and brush with oil.
• Place in a moderate oven, Gas Mark 5, for 40 to 45 minutes.
• Whilst the pie is in the oven, make the gravy.
• Chop the onion finely and fry with mushrooms, soya sauce, salt and pepper until soft.
• Add the flour and cook on for 5 minutes.
• Add the stock, bring to the boil and then simmer for 10 minutes.

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