Veggie pot pie

Ingredients

• 170 g Champignons, cleaned, quartered
• 2 pcs Phyllo doughy
• 80 g Green peas, fresh
• 1 pcs Fennel bulb, sliced thinly
• 2 tbsp All purpose flour
• 1 pcs Carrots, chopped
• 1/2 pcs Onion, chopped
• 1 pcs Potatoes, peeled, diced
• 110 ml Water
• 110 ml Coconut milk
• 1 tbsp Olive oil
• 2 tbsp Chives, fresh, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Method

1. Heat the oven to 200°C.
2. Heat 1 tablespoon olive oil in Dutch oven or heavy-bottomed saucepan.
3. When it is hot, add fennel, onions, and carrots, then cook until just soft and onions are translucent, about 2 minutes.
4. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat.
5. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
6. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes.
7. Carefully add water and milk, stirring constantly until mixture is smooth.
8. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
9. Remove from heat, add peas, and stir to coat.
10. Season well with salt and freshly ground black pepper.
11. Turn filling into an 8x8-inch baking dish.
12. With kitchen shears, cut dough to fit over the baking dish.
13. Place dough over filling and tuck into the edges of the dish.
14. Brush dough with 1 tablespoon olive oil and cut slits in the top to vent.
15. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes.
16. Let sit at least 5 minutes before serving.