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Double Potato, Mushroom & Lentil Pot Pies
Ingredients
  • 4 sheets frozen dairy free pastry
  • 2-3 tablespoons olive oil
  • 3 celery stalks, finely diced
  • 2 carrots, halved lengthwise and cut into 5 mm thick half moons
  • 1 large golden onion, finely diced
  • 3-4 large field mushrooms, cut into large wedges or sliced
  • 3 cloves garlic, crushed
  • 1 teaspoon dried sage
  • 1 teaspoon ground coriander
  • 3 sprigs thyme
  • 1 teaspoon finely chopped rosemary
  • 3 waxy potatoes, peeled and diced into 2-3 cm cubes
  • 1 small sweet potato, peeled and diced into 1-2 cm cubes
  • 1 cup red wine
  • 2 x 400 g tins lentils, drained but not rinsed
  • 2 bay leaves
  • 2 ½ cups vegan beef-style stock
  • ⅓ cup vegan Worcestershire sauce
  • 2 tablespoons soy sauce or tamari
  • 1 heaping tablespoon cornflour (or vegan instant gravy powder)
  • 1 cup fresh or frozen peas
  • 2-3 tablespoons roughly chopped parsley
  • Dairy-free milk, for brushing
Steps
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