Servings: 4-5

 

Ingredients:

 

• 1 kilogram of mushrooms (button, portobello and shiitake) roughly chopped

• 1 cup diced carrots

• 1 cup frozen peas

• 2 cups coconut milk

• 2 large onions minced

• 6 garlic cloves mashed

• 1/2 bunch parsley minced

• Juice of 2 medium lemons

• 2 tbsp apple cider vinegar

• 3 tbsp nutritional yeast

• 12 large potatoes diced, boiled and mashed

• 4-5 tbsp avocado oil

• 1 tsp salt

• 1/4 tsp white pepper

• 1 tbsp whole grain mustard

• 4 tsp vegetable broth powder

 

Directions:

 

1. Add 1/3 cup of coconut milk to the mashed potatoes, 1 tsp salt, 1/4 tsp white pepper, 1 tbsp nutritional yeast and 1/2 tbsp whole grain mustard and mix together. Set aside.

2. Heat the avocado oil in large deep pan.

3. Add the garlic and onions and cook for 10 minutes.

4. Add the carrots and cook for 10 minutes.

5. Add the remaining coconut milk.

6. Add the lemon, apple cider vinegar, nutritional yeast and vegetable broth.

7. Add the peas.

8. Add the parsley.

9. Using a medium sized square oven dish, place the filling of the pie at the bottom of the dish and spread it out evenly.

10. Top the filling with the mashed potatoes and spread them out evenly using a fork.

11. Place the dish in a preheated oven and let it cook for 40-50 minutes until the top is crispy.

12. Serve with a salad on the side.