Ingridient
2 tbsp salted vegan butter
1 onion, diced
3 cloves garlic, minced
250g cremini mushrooms, sliced
2 medium yellow potatoes
1 (19oz) can lentils
1 tsp dijon
1 1/2 tsp thyme
1/4 tsp black pepper
1 1/2 tsp corn starch
1/2 can full fat coconut milk
1/4 cup (60ml) tamari
125 ml veggie stock or water
2 tsp tamari
salt, to taste
the crust:
190g all purpose flour
1/2 tsp salt
1/8 tsp baking powder
85g vegan butter
36g vegetable shortening
3 tbsp water, chilled
2 tbsp melted vegan butter + 1/2 tsp tamari (for brushing crust before baking)
