Ingredients (4-5 servings):
Filling:
1 onion
1 garlic
2 carrots (sliced)
150g mushrooms (sliced)
175 g corn
1 tbsp tomato paste
1 tsp thyme
1 tsp sage
1 tsp pepper
1 tsp salt
500 ml vegetable stock
1 tbsp flour
Potato:
4 potatoes peeled and chopped
1 tbsp vegan butter
120 ml nut milk
1 tsp salt
1 tsp pepper
How to:
Preheat oven to 220C.
In a pot cook the onion until soft, then add carrots, mushrooms, corn, tomato paste and the spices. Add the veggie stock and bring to boil. Add flour and mix and let it simmer until the mixture thickens, then remove from heat and pour it into a pie dish.
Cook the potatoes in slightly salted water until fork-tender. Drain and mash the potatoes, add butter, nutmilk, salt and pepper.
Spoon the potato mash on top of the pie, and with a knife or spatula create a nice pattern. Put it into the oven and bake for 20-25 minutes, then allow to cool for 5 minutes before you serve.