Chickpea Pot Pie

Finely chop 1 medium onion and add to oil in a large pan over low heat.

Bring a large pot of water to boil.

Peel and chop 5 medium potatoes (about 1cm dice). Cook in gently boiling water for 10-15mins depending on size, until they are tender and can easily be pierced with a fork.

Drain the potatoes, then mash half with a butter, 1tsp dijon mustard and a splash of miilk. Set both lots of potato aside.

When the onion is softened, add 2 cloves garlic and sauté 2mins.

Turn heat to medium and add to onion in order:

• 2 carrots, finely diced
• 1 cup frozen corn
• 1 cup finely chopped broccoli
• 1 tin drained chickpeas
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste

Cook over medium heat for about 10min, stirring frequently, until the vegetables are tender but still slightly firm.

Preheat the oven to 185°C. Remove pastry sheet from fridge.

Sprinkle 2 tbsp flour over the vegetables and mix well. Pour in:

• 1½ cups of vegetable stock
• the mashed potato
• the diced potato
• ¼ cup nutritional yeast.

Stir for about 2 minutes to incorporate, then pour into a 9-inch (23-cm) baking dish.

Mix 4 tsp olive oil and 4 tsp almond/oat milk in a small mixing bowl. Brush the outside edges of the baking dish with the mix using a brush or your fingers.

Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick. Brush the top of the dough lightly with the oil-milk wash.

Make a small X-shaped incision on the top of the crust then bake for about 30m or until the pie crust is golden.