This recipe is a really good jumping off point to create your own creamy vegan or vegatarian pies

Method

Name: Creamy Vegan Mushroom Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings

Heat the oven to 150c
Use your shortcrust pastry to line the pie dish. Prick the bottom and sides of the pastry with a fork to stop it puffing up.
Bake in the oven for 20 minutes or until golden brown
Meanwhile, remove stems of shitake mushrooms and roughly rip the caps. Slice the remaining mushrooms. Variance in size will add to the texture of the pie.
Heat 2 tbsp of margarine in a saucepan and fry mushrooms until soft
Remove the mushrooms from the pan and set aside.
In the same pan add the remaining butter. Once melted add the paprika and thyme. This wakes up the flavours of the spices.
Next, add the flour and using a whisk combine all the ingredients into a paste
Once all of the flour is mixed into the butter add the soy milk. Whisk quickly to remove all the lumps then add the stock and whisk again.
The texture should now be thick and creamy. If it is too thick add more soy milk if it is too thin heat until the sauce begins to thicken.
Add the mushrooms back into the pan and season to taste- it is important here to taste the sauce, depending on your stock it may not require any salt.
Remove the pie base from the oven and pour in the mushroom sauce. Some people like to allow the mix to cool entirely before doing this so that the top doesn't go soggy. I find if you leave a gap so your pastry doesn't rest on your filling it doesn't matter too much
Cover the pie with the puff pastry and return to the oven for a further 20 minutes or until the pastry on top turns golden
Serve with mixed vegetables, mash or chips