150 g button mushrooms (use any mushrooms of choice)
2 large cloves garlic (minced)
1 tblsp fresh herbs finely chopped (parsley, thyme and oregano)
extra virgin olive oil
90 g wholemeal spelt flour
90 g white spelt flour
90 g unsalted butter or chilled sunflower margarine
pinch of sea salt
1 onion diced finely
250 ml vegetable stock
2 dessertspoo white spelt flour (plain flour can also be used)
1 tblsp butter or sunflower margarine
soy sauce to taste
1 beaten free range egg
Sift both flours into a food processor. Add the salt and the butter straight from the fridge cut into cubes. Pulse for a few seconds until the mix resembles bread crumbs.
With the motor running add 2/3 dessertspoons of chilled water gradually until the dough comes together from the edges of the processor bowl. Form the dough into a ball and wrap in cling film and refrigerate for at least 30 minutes.
If making by hand; sift the flour into a bowl. Add the salt and butter.
Rub the butter into the flour with your finger tips until the mix resembles bread crumbs.
Add the chilled water gradually until a ball can be formed. Wrap in cling film and refrigerate for at least 30 minutes.
Any fine wholemeal or white pastry flour can be used to make this dough. By using spelt flour it will make the pastry wheat free and more digestible.
Next: Melt the butter in a pot and fry the onions over a low heat until soft. Add the flour and cook for 2 minutes. Remove from the heat and slowly add the stock, stirring constantly to avoid lumps.
Return to the heat and bring to a boil, lower the heat and cook for 2 minutes. Season with soy sauce to make a rich sauce.
Wash the celery and slice into 1 inch thick pieces. Heat some olive oil in a large pot and add the celery and saute for a few minutes.
Wipe the mushrooms and add to the pot along with the garlic. Peel the carrots, halve lengthwise and slice into 1 inch pieces, add to the pot.
Continue stirring the vegetables. Peel the parsnips, halve lengthwise and slice into 1 inch pieces. Add to the pot.
Dice turnip into 1 inch pieces and add to the vegetables. Add 1/2 inch of water, a pinch of salt. Bring to a boil, lower the heat, place a lid on top and simmer for 7/8 minutes. Stir in the herbs and season with pepper. Set aside to cool. Make the gravy.
Preheat the oven to 180°C (350°F/Gas4). Use a 9 inch round baking dish or a 9in x 5 in baking dish.
Stir the gravy into the vegetables. Season with soy sauce. Pour into the baking dish.
Roll out the pastry to 1/4 cm thick. Cut to 1 inch larger than the baking dish. Lay the pastry on top of the vegetables and gravy.
Turn the edges under. Brush with beaten egg. If there is pastry left over cut out some shapes and lay them on the pastry and brush with egg also.
Prick the pastry twice with a fork.
Bake in the preheated oven for 30/40 minutes until golden.
Serve with creamy mash potatoes, green vegetables or creamy polenta.