• 1 packet of Moving Mountains® Mince
• 1 tbsp vegetable oil
• ½ white onion, finely chopped
• 2 garlic cloves, finely chopped
• 5 thyme sprigs leaves picked
• 200g carrots, peeled and finely diced
• 150g mushrooms, finely chopped
• 1 tbsp mustard
• 1 tbsp tomato puree
• 1 pack rolled vegan puff pastry

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For the vegan ‘egg wash’:

• 1 tbsp water
• 1 tbsp orange marmalade or red currant jelly
• Salt, pepper

1. Preheat oven to 200°C.
2. Warm oil, cook onion, garlic, thyme, carrot, and mushrooms.
3. Add Mince, mustard, and tomato puree. Season, cook for 5 mins. Cool slightly.
4. Make ‘egg wash’ with water and jelly.
5. Spread mince on pastry, fold, seal, brush with wash, score the top.
6. Bake for 30 mins until golden.
7. Serve with vegan gravy, roast potatoes, and Brussel sprouts.