Plant Based Pot Pie

Instructions

Place the shiitake mushrooms into a bowl with 200ml of hot water and leave to soak for 30 minutes then drain but keep the water to one side.

Tip both mushrooms into a bowl, add salt and pepper to taste, flour and toss. Heat one tablespoon of oil in a saucepan, tip in the mushrooms, saute until they begin to soften, remove from the heat and place in a bowl.

Add a tablespoon of oil to the pan, cook the garlic, onions, carrots and celery with a pinch of salt. Once the onions and carrots start to soften, add the mushrooms a long with the peas, rosemary, thyme, sage, parsley and the mushroom stock.

Stir, bring to a boil, cover and cook for 20 minutes or until the carrots are tender. Add the cashew paste, stir, add salt and pepper to taste and remove from the heat once thickened.

Preheat the oven to 220C, roll the puff pastry out on to a clean work surface that's been lightly dusted with flour, cut the pastry in to circles big enough to cover your pie dishes and spoon the mushroom mixture into the ramekins. Cover with the pastry circles, brush with a mixture of 1 teaspoon of olive oil and 1 teaspoon of almond milk and cut a small slit or hole in the top of the pastry.

Place the pie ramekins on to a baking tray, place in the oven for 15 minutes, reduce the heat to 180C and continue baking for 10 minutes or until golden brown. Remove from the oven and leave to stand for 15 minutes before serving.