Ingredients

* 100g vegetable margarine
    * 2 large bunches of spring onions, coarsely chopped
    * 550g small chestnut mushrooms, sliced 5mm
    1 tablespoon cornstarch *
    * ½ tsp yeast extract
    * 300-350ml light vegan ale and light ale
    * 210g ready rolled puff pastry
    * 800g floury potatoes, peeled and cut into large pieces
    * 100ml milk or unsweetened soy milk

Method

   1st Preheat oven to 200 º C (400 º F, gas mark 6).
   2nd Melt 50g of margarine in a large non-stick frying pan (you may find it easier to do in two batches).
   3rd Chop 7cm bottom part of the spring onions and sauté about shortly. Save the tops as you need it later.
   4th Add the sliced mushrooms to the pan. Furthermore, fry for 5 minutes until they begin to color, stirring to prevent sticking.
   5th Take the heat and sprinkle over the cornflour. Back on the stove and add the yeast extract and 300ml of beer. Cook begin to soften for 5 minutes or until mushrooms. Use more ale if the mixture seems too dry.
   6th Divide the mixture into 4 small soufflé Pie / ceramic pie dishes.
   7th Cut out 4 circles of dough and roll out on top, leaving some room to rise. Brush with milk or soy milk and make a small hole in the top so the steam escape. Bake for 20 minutes until golden brown.
   8th cut for the Champ, potatoes and cook in large pieces until they are soft but not disintegrated. Drain and empty back into the pan slightly dry. Add the remaining 50g margarine and mash very well.
   9th Finely chop the remaining green part of green onions and add to make with enough milk or soy milk to a smooth mash, and serve with the cake.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.