Quorn Mince and Onion Pie - adapted from Jamie Oliver (yet again)

Ingredients

Olive oil
2 large onions - diced
2 carrots - peeled and diced
2 sticks of celery - peeled and chopped
2 bay leaves
1 bag of quorn mince
1 teaspoon of English mustard
1 teaspoon of marmite
2 teaspoons of plain flour
2 heaped teaspoons of Marigold vegetarian stock (or similar)
1 packet of low fat short crust pasty (I used Tesco's)
1 free range egg - beaten in small bowl.

Method

Heat the oil in a medium pan and soften onions, carrots and celery for around 10 mins until just going golden.  Stir in quorn, mustard, marmite and flour. Make up the stock in just under a pint of boiling water and add it gradually to the mince mixture.  Bring to the boil and then turn down and simmer for about an hour.  Allow to cool.
Transfer into an appropriately sized casserole dish. (We did one big dish and a few little ramekin dishes for fun for the kids). Unroll the ready rolled pastry over the top and press down round edges with a fork.  Cut off excess.  We made little leaves and hearts with the left over pastry and stuck them to the top with the beaten egg.  Brush the pastry all over with the beaten egg.
Bake in the middle of the oven  for  half and hour to forty minutes until golden brown.