Vegetable Pie with Garlic, Mushrooms and Thyme

Allergy Information: Gluten Free, Wheat Free, Vegetarian

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 2 sweet potatoes, peeled and diced
• 1 onion, peeled and diced
• 3-4 garlic cloves, peeled and diced
• 4 large mushrooms, sliced
• 250ml vegetable stock
• 1 tbsp. Creamed Coconut 
• 50ml plant based milk e.g. Coconut Milk
• 40g vegan yoghurt
• 1 tbsp. wholegrain mustard
• A handful of fresh thyme
• 40g spinach
• 40g kale
• 250g gluten free pastry (I used pre-made)
• 1 egg, beaten

Method

1. Preheat the oven to 180C, 350F, gas mark 4.
2. Using a large, deep frying pan, melt the Lucy Bee Coconut Oil. Add the sweet potato and sauté for 4-5 minutes or until slightly golden.
3. Add the onion and sauté for another 2 minutes, before adding the garlic and mushrooms. Cook until the mushrooms have started to soften. Transfer to a pie dish.
4. For the sauce, use the same deep frying pan and add the vegetable stock, Lucy Bee Creamed Coconut, Lucy Bee Coconut Milk, Greek yoghurt, wholegrain mustard and thyme. Stir together and bring to a gentle simmer before adding the spinach and kale. Pour the sauce over the sweet potato mix.
5. Roll out the pastry and cover the pie filling.
6. ‘Wash’ the pastry with a brush and beaten egg then bake for 35-40 minutes.

Enjoy!