Vegan Christmas Pot Pie

Ingredients

• 1 tablespoon dairy-free butter
• 1 small white onion, finely chopped
• 2 small heads fennel, finely chopped
• 2 carrots, grated
• 2 cups sliced mushrooms
• 1 small bunch fresh parsley, finely chopped
• 1/2 cup vegetable broth or water
• 1 cup lentils
• salt and pepper, to taste
• 2 cups green peas
• 2 cups baby spinach
• 1 sheet puff pastry, thawed

Method

1. Preheat oven to 180°C and prepare a baking dish.
2. In a frying pan melt butter over medium heat and add onions, fennel and carrots. Cook for about 2 minutes. Add mushrooms and parsley, cook for another 5 minutes. Add in vegetable stock/water and lentils, season to taste and cook for 10 minutes.
3. Take the pan away from the heat. Add peas and baby spinach. Transfer the mixture into the prepared baking dish and cover with puff pastry sheet. Crimp and seal the edges and cut slits in the top of the pastry. Bake for 25-30 minutes until the crust is golden brown. Allow to cool for 5 minutes before serving. Enjoy!

Additional Info