This hearty and creamy vegetable pot pie topped with flaky puff pastry is the ultimate vegan comfort food. For the filling, ...

Place the pan into the oven and bake for 30 minutes until golden and crisp. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.

The most important step in this recipe is squeezing out as much excess moisture as possible from the vegetables. It’ll intensify their flavour and help to avoid a soggy bottomed pie. You can use ...

I've been asked for it countless times. I have adapted it from Alison Holst's Sausage and Potato Pie (but have changed it quite a bit.) It's easy, economical and tasty, and also hearty and filling.

This tasty vegetarian shepherd's pie has a cheesy mash topping and uses a variety of late-summer crops. For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.