Vegan Pot Pie
Serves 12
90 mins prep
50 mins cook
140 mins total
This vegan pot pie is comfort food at its finest! Made with wholesome ingredients and tons of good-for-you veggies, it's a hearty meal that's every bit as delicious as the meaty versions. It's perfect for holidays, family suppers, or any day when you're craving a hot, comforting slice of nostalgia.
For The Pie Crust
For The Filling
For The Topping
For The Pastry
Add the flour, salt, and butter to a mixing bowl and rub with fingers until crumbly.
Slowly add the chilled water until a dough starts to form.
Shape dough into a disc shape.
Cover in plastic wrap and allow to rest in the fridge for 1 hour.
For The Pie Filling
Meanwhile, prepare the pie filling by heating 3 tbsp of oil in a large saucepan. Saute the onion and garlic until translucent.
Add the mushrooms and potatoes and saute for another 3-4 minutes. Add the dried herbs.
Add the frozen vegetables and spinach to the saucepan, cook until softened.
Stir through the flour and cook for 1-2 minutes. Season with salt and pepper.
Add the vegetable stock and almond milk, stir to ensure there are no flour lumps.
Bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce thickens.
Remove from the heat and stir through the chopped parsley.
Pour the filling into a 9 inch round ovenproof pie dish. Allow to cool.
Remove the dough from the fridge and allow it to come to room temperature.
Preheat the oven to 350 degrees F / 180 C.
Roll the dough into a large enough circle to cover the pie dish. Top the pie filling with the dough, trim edges and use a fork to seal edges.
Brush the top of the pastry with a thin layer of oil or almond milk, sprinkle with sesame seeds.
Pierce the pie crust with a knife to allow steam to come out while cooking.
Place the pie into the oven and cook for 30 minutes or until the pie crust is golden brown.
All the pie to cool for a few minutes before serving.
