Easy Vegan Potato and Onion Pot Pie

Begin by adding your oil and butter to a large pot on medium-low heat for around 30 seconds. Add your onion and brown for around 5 - 7 minutes or until golden and soft. Stir occasionally to avoid burning.

Now add your garlic and mushrooms to the pot. Cook them down till they reduce by 1/3 or until soft. This should take another 5 minutes.

Once your mushrooms are cooked you can add your stock cube, seasoning, soy sauce, nutritional yeast and spices. Stir this mixture till well combined.

You can now add in your lemon juice and corn starch. Using a spatula stir quite aggressively to make sure that the flour is well combined and coated to the onions and mushrooms. Look out for clumps and if you spot any use a fork to poke them apart.

Turn your heat to high, add your coconut cream and bring this mixture to a boil. Stir often to watch the consistency change and to avoid burning. Once your mixture is bubbling, turn heat to low, add steamed potatoes and simmer on low for around 5 minutes.

Preheat your oven to 400F and line a baking sheet with parchment paper and set aside.

Grab your mini dutch oven pots, grease them with oil and set aside.

Cut each puff pastry sheet into 4 and begin placing a little sheet on the base of each mini pot. I kept the corner of each sheet pulled over the pot so that when I filled it with the mixture and covered it with the other puffed pastry sheet it would act as a little pinch pocket and add character to the pot.

Once all your little pots are lined with the pasty then begin adding in the potato and mushroom mixture. Fill to the top and grate some of your favourite vegan or non vegan cheese on top!

Cover with your other puff pastry sheet and pinch the side to create your own little distinct style!

Brush with oil or melted butter before cooking on baking sheet for 20 minutes in the oven.

NOTE: there may be some potato and mushroom sauce left over but you can totally eat that while you wait for the main meal ;)