Creamy Meat-Free Chicken and Mushroom Pie

In the meantime, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Peel and grate the garlic (or use a garlic press). Grate the Cheddar.

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the plant-based chicken pieces and mushrooms. Fry until golden brown, 5-7 mins. Season with salt and pepper.

Add the garlic and fry for 1 min more.

Stir through the creme fraiche, wholegrain mustard, vegetable stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 5-6 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Pour your pie filling into an appropriately sized ovenproof dish.

Top with an even layer of mash and sprinkle over the Cheddar.

Transfer your pie to the oven and cook until the cheese is golden and bubbly, 8-9 mins. 

When the carrots have 5 mins remaining, drizzle over the honey (see pantry for amount) and return to the oven.