London-style Beef & Onion Pie, Mash & Parsley Liquor

Add both flours and the salt to a bowl. Heat the margarine and water together in a saucepan until melted and hot. Pour into the flour and mix into a dough.

Knead lightly until smooth, then wrap and chill while you prepare the filling.

Heat the oil in a pan. Cook the onions and carrot for 8–10 minutes until soft. Add the garlic and rosemary.

Add the Redefine Beef Mince and cook until browned and caramelised. Pour in the stock, soy sauce, Worcestershire sauce and browning sauce. Simmer for 10–15 minutes until rich and slightly thickened.

Stir through the parsley, season to taste and allow to cool.

Boil the potatoes until soft. Drain and mash with vegan butter and plant milk. Season well and keep warm.

Melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Slowly whisk in the stock until smooth and simmer for a few minutes until slightly thickened.

Stir through the parsley and season to taste. Add extra stock if needed to loosen.

Preheat the oven to 200°C. Roll out the pastry and line 2 individual pie tins or ramekins (or one medium pie dish). Fill each with the beef mixture.

Add pastry lids and press the edges firmly to seal. Cut a small steam hole in the top of each pie.

Bake for 20–25 minutes until golden brown and crisp.

Serve each pie hot with creamy mash and generous spoonfuls of parsley liquor.