Chestnut Pie

Ingredients
2 medium potatoes, diced and parboiled
1 red onion, diced
8oz chestnut mushrooms, roughly chopped
1 tin (240g) peeled, cooked chestnuts
1 bottle bitter or ale
Pinch of dried mixed herbs
1 tsp Marmite
3 tsp vegetable bouillon
For the pastry:
6oz self raising flour
3oz vegan margarine
Sesame seeds
Soya milk

Method
Fry the onion in a saucepan with a tablespoon of olive oil until soft.
Add the mushrooms, stir well and cook for a few minutes. Add the potatoes, chestnuts and enough bitter or ale to cover (about 400 ml). Simmer for 5 minutes.
Finally, add the herbs, marmite and bouillon. Season to taste and simmer for a further 5 mins. When done, place the filling in a 7" overproof dish.
Meanwhile make the pastry in the usual way with a dash of cold water and a pinch of salt.
Roughly shape the pastry in your hands and place over the top of the filling. Brush with soya milk and sprinkle with a handful of sesame seeds.
Cook at Gas Mark 7 for approx 30 mins until the pastry is golden brown.