For the topping
1kg Maris Piper potatoes, peeled and cut into large chunks
70g vegan spread
50ml dairy free milk alternative
2 tbsp chopped chives
For the pie
2 tbsp olive oil
2 medium onions, finely diced
3 sticks celery, finely diced
1 large carrot, finely diced
2 cloves garlic, finely chopped
500g pack Macsween Vegetarian Haggis, crumbled
200ml vegan ale
1½ tsp dried mixed herbs
1 Oxo Meat-Free Beef Flavour Stock Cube, dissolved in 200ml boiling water
3 tbsp tomato purée
200g pack No.1 Woodland Mushrooms, roughly torn into small pieces
3 large flat mushrooms, roughly chopped
1. Preheat the oven to 200°C, gas mark 6. To make the topping, place the potatoes in a saucepan, cover with water, add a little salt and bring to the boil. Simmer for 10-12 minutes, or until the potatoes are cooked through. Drain, then mash until smooth or put through a potato ricer. Add the vegan spread and milk alternative, some seasoning and the chives. Stir to combine thoroughly. Set aside.
2. Meanwhile, for the pie, heat the oil in a deep ovenproof casserole over a low heat. Sauté the onions, celery and carrot with a pinch of salt for 7-10 minutes, then add the garlic and crumbled haggis. Stir, and continue breaking up the mixture with a wooden spoon.
3. Add the ale and scrape off any pieces stuck to the base of the pan. Then add the mixed herbs, stock, tomato purée and mushrooms. Bring to the boil, then reduce the heat to low. Simmer for 10 minutes, with a lid on, until slightly thickened.
4. Top with the mashed potatoes, then place on a baking tray and place in the oven for 30 minutes, or until piping hot throughout and the topping is golden.