Vegan Samosa Pot Pie

Preheat the oven to 180C / 350F. Allow your filo pastry (1 packet) to sit at room temperature.

Bring a large pot of water to a boil and cook the potatoes (2) until soft. Add the frozen green peas (150 g) during the last minute. Once cooked, drain and mash.

Meanwhile, in a large frying pan, heat vegetable oil (1 tbsp) and sauté the onion (1) and garlic (3 cloves) until softened. Add the curry powder (2 tbsp), dried coriander (1 tbsp) and chili powder (1 tsp) and cook for 1 minute before adding the frozen soy mince (400 g). Add a drop of [water] and cook for 10 minutes on a medium heat. Start 10m timer

Combine the mashed potato and pea mixture with the soy mince, and season with [salt] and [pepper]. Add more [water] if the mixture is too dry.

Transfer the filling to an oven dish and spread into an even layer.

Unfold the filo pastry (1 packet) and layer it on top of the mince mixture, sheet by sheet, brushing with vegetable oil (2 tbsp) between each layer. Use approximately 10 layers (five sheets folded in half). Give a final brushing of oil and slice 4 slits into the top for air to escape.

Bake for 20 minutes until golden and crisp. This dish can also be chilled or frozen before baking. Start 20m timer