A delicious mixture of chickpeas, mushroom and thyme. Topped with a creamy mash as the pastry makes for a very healthy and hearty pot pie!

Ingredients:

3 medium sized potatoes
1 large diced white onion
3 garlic cloves minced
180g mushrooms sliced
400g / 15 oz of chickpeas, drained
1 tsp salt
1 tbsp thyme
2 cups diced celery stalks
1 juice of a lemon
1 tbsp tomato paste
1 tsp corn flour
2 cups oat milk
1 tsp shaved nutmeg (or to taste)

Method:

1. Bring a pot to boil and cook potatoes until completely soft.
2. In a medium sized pan heat olive oil, garlic and onion until translucent.
3. Add mushrooms, thyme, salt, pepper and mix through.
4. Add chickpeas, celery, tomato paste, lemon and cook for 5 mins.
5. In a mixing jug add cornflour, 1 cup oat milk and nutmeg and stir together. Pour into pan and mix well.
6. Once desired consistency is reached pour into a pie dish.
7. In a separate mixing bowl mash potatoes with a fork, 1 cup oat milk and a sprinkle of salt. Spread out evenly on top of pie dish.
8. Cook in the oven for 25 minutes 200C fan forced or until potato is crispy brown on top.
9. Serve warm and enjoy!

Serves 4