Pea Pie & Mushroom Gravy

A delicious, filling pie, best served with potatoes and green vegetables.


9oz Plain Wholemeal Flour
4½oz Margarine
3 to 4 Tablespoons Water
½ Teaspoon Salt

Medium Onion
1 Teaspoon Sage
Salt & Pepper
1lb Marrowfat Peas
1½lb Potatoes
1 Carrot

¼ Mushrooms
3 Tablespoons Soya Sauce
1 Tablespoon Flour
½ Onion
½ Pint Vegetable Stock
Salt & Pepper


  1. Soak the peas overnight.
  2. Start making the pastry by mixing the flour, margarine and salt using your fingertips until left with a breadcrumb like consistency.
  3. Add water and draw up a dough.
  4. Leave to rest in the fridge.
  5. To make the filling, start by cubing the potatoes and cook until soft.
  6. Cook the soaked peas until mushy.
  7. Chop up the onion and fry with sage, salt and pepper.
  8. Mix the onion, peas, potatoes and grated carrot and place in a pie dish.
  9. Roll out the pastry and place on top of mixture.
  10. Trim, tuck in the edges, prick with a fork and brush with oil.
  11. Place in a moderate oven, Gas Mark 5, for 40 to 45 minutes.
  12. Whilst the pie is in the oven, make the gravy.
  13. Chop the onion finely and fry with mushrooms, soya sauce, salt and pepper until soft.
  14. Add the flour and cook on for 5 minutes.
  15. Add the stock, bring to the boil and then simmer for 10 minutes.

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