I am missing my kitchen so much, we’ve been in “holiday mode” while the in-laws are here, which means eating out and I’m so torn, on the one had I do like getting dressed up to go out but on the other hand….. what about my poor blog…. no recipes, no creations, niente!

So I shall share my successful dinner option that I served the family the other day (they are serious carnivores by the way) I made my mushroom bourguignon, but made it pie style, something similar to what they would eat themselves (minus the meat). The great thing about this dish is that the mushrooms have such a great meaty consistency, that you would be hard pushed to fault it. This is especially good for a Sunday Roast Dinner, or any day of the week come to think about it!

Mushroom Bourguignon Pie with Roast Potatoes, Roast Sweet Potatoes and Balsamic Mushy Peas (Vegan – for GF just miss out the puff pastry)

MyInspiration Feel The Difference Range

Serves 4 ready in an hour

For the Bourguignon

8 Portobello Mushrooms stalks removed, scraped and thickly sliced

10 Button mushrooms stalks removed and quartered

1 large oyster mushroom roughly chopped

1 onion finely chopped

2 cloves garlic finely chopped

2 carrots peeled and chopped

150ml (3/4 cup) red wine

2.5 cups vegan stock

2 tbsp balsamic vinegar

2 tbsp tomato puree

2 bay leaves

2 tbsp dried thyme

1/2 tsp black pepper

2.5 tsp corn starch mixed with 1 tbsp water

250g Puff Pastry (I used Jus-Rol Vegan puff Pastry)

For the roast potatoes

4 medium sized sweet potatoes, peeled and cut into large chunks

3 large white potatoes, peeled and cut into large chunks

2 tbsp oil (I used sunflower)

1 tbsp dried rosemary

For the Peas

4 cups frozen peas

1.5 tbsp balsamic vinegar

Method