Quorn Pie with a rich red wine sauce

Peel and thickly slice the shallots. Heat the oil in a large saucepan or casserole dish and gently soften the shallots.
Trim and halve the carrots, and add them to the pan along with the garlic (peeled and crushed).
Clean and trim the button mushrooms (if necessary) and add them to the pan. Cook gently for 3-4 minutes until starting to soften.
Add the Quorn pieces and then the flour to the pan, stir and cook for a minute. Pour in the red wine and simmer for 2-3 minutes, then add the water, stock, tomato purée, bay leaf and thyme. Simmer for 10-15 minutes until the sauce is thick and glossy and the Quorn pieces are cooked through. Add salt and black pepper, taste and adjust as required.
Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Tip the filling into your pie dish and wet the edges of the dish with a little water to help the pastry stick.
Unroll the pastry and place over the pie dish. Trim any excess pastry.
Crimp the edges of the pastry with fingers or a fork, sealing it down to the pie dish at the same time. Cut a small hole in the centre to let steam escape.
Finally, brush the pastry all over with plant milk (you can add a little soy sauce for an extra-glossy glaze) and bake for 25-30 minutes until the pastry is golden and crisp.