Farmer’s pea pie

Farmer’s Pea Pie is a comforting and satisfying veggie shepherd’s pie that can provide
some welcome and wholesome relief from Christmas fayre. It is topped with a rich
yeasty root veg mash and a good handful of tangy cheddar cheese as a final flourish before it
goes in the oven.

Ingredients

(Serves 4-6)
Pie Filling

1 Red Onion, peeled and finely diced
3 Sticks of Celery, peeled and roughly diced
4 Garlic Cloves, peeled and chopped
1 tbsp Olive Oil
250g Split Green Peas
500g Tomato Passata
250ml Water
2 tsp Ground Cumin
1-2 tsp Smoked Paprika
1 tbsp Fava Bean Umami Paste
2 Vegetable Stock Cubes
1 tbsp Soy Sauce

1 tsp dried thyme
300g Mushrooms – halved

Mash
2 large Parsnips
6 large Potatoes
2 tbsp Butter
3 tbsp Nutritional Yeast

Method

1. Prepare the onion, celery, carrots, and garlic and put them in a large frying pan
   with a drizzle of olive oil
2. Saute over a medium heat until just starting to soften
3. Add the split peas, passata, water, cumin, paprika, umami paste, stock cubes
   and thyme leaves and bubble gently over a medium heat, stirring occasionally,
   for 25-30 minutes.
4. Prepare the mash: peel the parsnips and potatoes and chop them into even-sized
   chunks. Put in a saucepan. Cover with boiling water and cook for 15-20
   minutes until soft.
5. Drain the water off, add the butter and nutritional yeast, and mash well. Season.
6. Season the filling then pour it into a large baking dish, spreading it out evenly.
   Leave to cool for 10 minutes before topping with the mash.
7. Spoon on the mash and cook for 35-40 minutes in a preheated oven (180 Fan
   / 200 C / 400 F / Gas 4).
8. Check if it’s piping hot before serving.

Recipe from Homedod’s.