Being a Manchester girl, I love this pie as well as the city, so I named the dish in honour of my wonderful home town! I grew up on mushy peas, so this is my tasty version of pie and peas, here the peas are in the pie. My husband, Alan, loves this pie too and he’s a Southerner! Although after 33 years together, I suppose he’s an honorary Northerner. Pies can be an occasional treat, warming comfort food when the summer sun doesn’t show. We eat any leftovers the following day with salads.
I don’t describe how to make pastry here, it’s such a personal choice, with so many options, and if you’re short of time, buy some ready made. The photo is homemade wholemeal with a small amount of pumpkin seed flour.
For the Pie Filling:
- One medium chopped onion
- One teaspoon dried sage
- 225 g marrowfat peas (dried)
- 300 g sweet potatoes cut into small cubes
- one carrot
- salt & pepper
For the Mushroom Gravy:
- 100 g mushrooms finely sliced
- Three tablespoons tamari (soya sauce would work)
- One tablespoon flour
- One small onion finely chopped
- 300 ml vegetable stock
Preparing the Pea Pie
- Soak the peas overnight in lots of cold water, the next day rinse, put in a saucepan, cover with water and boil until completely soft. Drain.
- Grease your pie dish of choice and line with pastry.
- Fry the onion in a little oil, wait until golden before adding the sage
- Grate the carrot
- Place the potatoes in a small saucepan and boil until soft, don’t overcook as they will finish off inside the pie
- Mix the peas, carrot, potatoes, onion, season then place in the pie dish.
- Rollout your pastry top and place on the pie, as an egg wash replacement use a little turmeric powder, stirred into a drop of water, brush over the pastry.
- Bake at 175 degrees for 40 – 45 minutes, but check after 30!
Preparing the Mushroom Gravy
- Fry the onion gently for 10 mins
- Add the mushrooms and fry until they begin to lose their moisture
- Add the tamari or soy sauce
- Stir in the flour, cook for 2 mins, stirring continuously
- Drizzle in the stock stirring constantly, simmer until it’s a thick sauce. You can blend this mix if you prefer a smooth sauce, but you may need to reheat it for a minute or two if you do.