Serves: Family of 4
- 1.2kg Button Mushrooms sliced
- 2 onions diced
- 1kg carrots, diced or sliced
- Small pinch of veg bouillon or stock cube
- 200g peas
- 200ml oat milk
- 50ml oat cream
- Puff pastry
To serve: One puff pastry lid with 180g of pie mix
1.) Start by adding a little oil to a pan and frying the mushrooms until golden. Remove from the pan and set to one side.
2.) In the same pan but on a low heat add the onions and carrots until they have softened slightly and crumble in the vegetable bouillion. Now add the mushrooms back into the pan with the onions and carrots.
3.) Add the oat milk and bring to a simmer, making sure the vegetable bouillion has disolved. Add a little arrowroot to thicken the sauce so that it coats all of the vegetables.
4.) Once the vegetables have softened and the pie mixture has taken on the earthy flavours, add the peas and then hold in your hot cupboard until ready.
5.) For the pastry, pour the mix into the desired serving tray, placing the pastry on top and then baking at 200c until the pastry is golden and risen. A little note is to remember to make a small hole in the top so the steam can escape.