Pie
• 1 Juicy Marbles Loin 
• 350 ml Vegetable stock
• 150 ml red wine 
• 100 ml Coffee 
• 7 tbsp soy sauce 
• 3 tbsp balsamic vinegar 
• 1 tbsp mustard 
• 4 tbsp olive oil 
• 4-6 shallots (100 g)
• 4 cloves of garlic
• 350 g mixed mushrooms (I used button and oyster mushrooms)
• 2 carrots (125 g)
• 1 celery stalk (80 g)
• 1 tsp salt
• ¼ tsp black pepper
• ¼ tsp cinnamon 
• ½ tsp rosemary (fresh or dried, finely chopped)
• ½ tsp sage (fresh or dried, finely chopped)
• 1 tsp thyme (fresh or dried)
• 2 bay leaves
• 2 tbsp tomato paste
• 2 tsp soy
• 1 tsp balsamic
• 6 tbsp water
• 3 tbsp flour 
• 6 sheets of Phyllo pastry

‘Egg wash’
• 6 tbsp milk
• 6 tbsp neutral oil

1. Chop Juicy Marbles Loin into 2,5 x 2,5 cm chunks. 
2. In a jug, mix together 350 ml vegetable stock, 150 ml red wine, 100 ml coffee, 3 tbsp soy sauce, 1 tbsp balsamic vinegar, and 1 tbsp mustard. 
3. Prepare your mise en place. Halve 4-6 shallots, finely slice 4 garlic cloves, tear apart/slice 350 g mushrooms, chop 2 carrots and 1 celery stalk. 
4. Heat 2 tbsp olive oil in a pan and fry Marbles chunks in batches. Season each batch with salt and pepper, and pan-fry until golden brown before removing it from the pan.
5. Heat 2 tbsp olive oil in a pan. Add shallots and fry for 5-7 minutes until they start to caramelize.
6. Add sliced garlic and fry for 1-2 minutes before adding chopped carrots, celery and mushrooms. Season with 1 tsp salt, ¼ tsp black pepper, ¼ tsp cinnamon, ½ tsp rosemary, ½ tsp sage, 1 tsp thyme and 2 bay leaves. Cook for 5 minutes. 
7. Add 2 tbsp tomato paste and fry for 5 minutes until it starts to caramelize and turns dark red. Season it with 3 tbsp soy sauce, and 1 tbsp balsamic vinegar.
8. Use the liquid mixture to deglaze the pan.
9. Mix 3 tbsp flour/cornstarch and 6 tbsp water to make a slurry. Add to the pan, mix well, and cook until thickened. 
10. Add your Marbles chunks to the pan, and mix well to coat them in the sauce. 
11. Preheat the oven to 200 degrees Celsius. 
12. Prepare the ‘egg wash’ by mixing 6 tbsp plant milk and 6 tbsp neutral oil. 
13. Spread a sheet of phyllo dough on your counter and brush it with the ‘egg wash’. Crumple it with your hands and place it on top of the sauce. Repeat the same process with another 5 sheets to cover the whole surface of the pan. 
14. Bake in the oven for 30-35 minutes, until the top is golden brown and the sauce bubbles.