Not Beef Pie, Pie!

Roll out the pastry and line the inside of a lightly greased pie dish, trimming off any excess pastry and keeping for the lid.

In a pan gently fry the shallot, carrot and garlic until soft. Add the mushrooms, bay, thyme and continue cooking for a few minutes.

Stir in the tomato puree, cook for a minute before adding the ale< bring to the simmer.

Now add the chestnuts and beef pieces and cook for a few minutes, you are after a nice thick sauce. Leave to cool completely, season with salt and milled pepper.

Spoon the filling into the pastry, roll the excess pastry for the lid. Brush the rim with oat milk.

Top the pie with the pastry lid, pressing to seal. Cut of any excess, brush with Oat milk and sprinkle with thyme leaves, cook until golden and crisp.

Remove the pie from the dish and serve with extra vegan gravy, mashed potato and greens.