1 tbsp light olive oil
1 onion, chopped
1 cup mushrooms, diced
2 tsp minced garlic
2 tbsp flour
1 cup low-sodium vegetable broth
1 cup turnip, diced small
3 stalks of celery, diced
3 carrots, diced small
2 bay leaves
2 tsp thyme
1 cup frozen peas
Ingredients for Crust:
1 cup + 2 tbsp flour
1 tsp baking powder
3 tbsp solid coconut oil
1⁄2 cup plant-based milk
1 1⁄2 tbsp vinegar
1 tsp rosemary
Put the 3 tbsp of coconut oil in the fridge/freezer if it’s not solid.
In a large, ovenproof skillet, heat the oil over medium heat then add the onions and mushrooms. Cook until slightly brown then add garlic and flour. Mix it all to coat the mushrooms. Cook for a minute more then the add broth.
Preheat the oven to 375 degrees.
In a separate bowl, add the milk and vinegar together and let it sit (this is for the crust).
Back at the skillet, add the celery, turnip, carrots, bay leaf and thyme. Add enough stock or water to almost cover the vegetables. Bring to a boil then reduce the heat to low and cover.
Make the crust: On top of the milk and vinegar, add the flour and sift in the baking powder. Mix. Cut in the coconut oil and mix well.
At the skillet again, remove the bay leaves and add the frozen peas. Stir.
Roll out the dough for the crust (or use your hands – it doesn’t have to be perfect!) to approximately same diameter as your skillet and a uniform thickness. Lay the dough on top of the vegetables in the skillet.
Put the whole skillet in the oven and bake for approximately 30 minutes.
The edges will bubble and the crust will turn a light brown when it’s ready.
Let it cool a few minutes before serving.