Vegetable pot pie
Creamy vegetables in a thick herby sauce under crisp puff pastry. A proper pie that just happens to be vegan.
- Time1 hr
- LevelMedium
- Costabout £1.45 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan).
- 2
Melt the spread in a large pan. Fry the onion, carrots and mushrooms for 8 minutes until soft.
8 min - 3
Add the potatoes and flour and stir for 1 minute. Slowly pour in the soya drink, stirring, until you have a smooth sauce.
- 4
Add the thyme, soy sauce and salt. Simmer for 12 minutes, stirring often, until the potatoes are just tender and the sauce is thick. Stir in the peas and let it cool a little.
12 min - 5
Spoon the filling into a pie dish. Lay the pastry over the top, trim and press the edges down. Cut a small slit in the middle.
- 6
Brush the pastry with the soya milk. Bake for 30 minutes until puffed up, deep golden and crisp.
30 min - 7
Rest for 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.