Stacky’s Root Vegetable Pie

Name: Stacky’s Root Vegetable Pie
Total time: 60 min
Yield: 4
Ingredients: 1 cups flour; 125 g plant-based butter; 1 tbsp dried thyme; 2 tbsp water; 600 g mixed root vegetables (potatoes, rutabaga, parsnip); 200 g Stacky's mince; 1 tbsp oil; 1 tbsp dried oregano; 20 g fresh thyme, finely chopped; salt to taste; 100 g plant-based feta cheeseplant-based feta cheese; 4 tbsp chickpea flour; 3 tbsp olive oil; 0.75 cups plant-based sour cream; 0.75 cups plant-based heavy cream; 4 garlic cloves, minced; 1 tsp black pepper; 0.5 tsp salt; 1 cups plant-based sour cream; 2 tbsp whole grain mustard; 2 tbsp fresh thyme, finely chopped; salt and pepper to tastesalt and pepper to taste

Thu Feb 27 2025

>60 MINUTES

Here comes a winter pie filled with root vegetables and deep flavour.

SERVINGS:

Ingredients

Pie Crust

1 cups flour
125 g plant-based butter
1 tbsp dried thyme
2 tbsp water

Filling

600 g mixed root vegetables (potatoes, rutabaga, parsnip)
200 g Stacky's mince
1 tbsp oil
1 tbsp dried oregano
20 g fresh thyme, finely chopped
salt to taste

Stuffing

100 g plant-based feta cheeseplant-based feta cheese
4 tbsp chickpea flour
3 tbsp olive oil
3/4 cups plant-based sour cream
3/4 cups plant-based heavy cream
4 garlic cloves, minced
1 tsp black pepper
1/2 tsp salt

Mustard Cream

1 cups plant-based sour cream
2 tbsp whole grain mustard
2 tbsp fresh thyme, finely chopped
salt and pepper to tastesalt and pepper to taste

Instructions

Pre-heat the oven to 190 degrees celsius.
Start by preparing the pie crust. Mix flour, cubed plant butter and thyme. Add water a little at a time until you have a smooth dough ball. Press the dough into a pie form, prick and refrigerate for 30 minutes.
Pre-bake the pie crust in the middle of the oven for approx. 10 minutes.
In the meantime, prepare the filling by thinly slicing the root vegetables.
Heat a skillet with oil to medium high heat. Pour in Stacky's, thyme, oregano and salt and fry until the mince has a nice colour.
Finely crumble the plant-based feta cheese in a bowl and then add the rest of the ingredients (chickpea flour, olive oil, plant creme fraiche, plant cream, garlic, salt and pepper) and mix well.
Layer root vegetables and Stacky's mince in the pre-baked pie shell and then pour over the stuffing. Top the pie with plant feta cheese and bake in the middle of the oven for 60-75 minutes or until the root vegetables feel tender.
While the pie is baking, make the mustard cream by mixing all ingredients (plant sour cream, whole grain mustard, fresh thyme, salt and pepper) in a small bowl until well combined.
When the pie has finished baking, leave to cool slightly before topping with mustard cream and fresh thyme.