Prep time: 1 1/2 hour
Bake time: 15 min

(I don’t know who gave me this recipe please contact us if it’s you!)

Crust: (i made like 4 batches of dough so the measurements arent super accurate )
3 1/2 cup flour
1 3/4 cup melted vegan butter
1 1/2 cup almond milk
mix everything together, you might have to add more flour to thicken it
i would recommend salting it because mine came out kind of bland!

2 potatoes, peeled, diced and boiled (be careful not to over boil)
half 14.4 oz package of peas (follow instructions on bag)
1 9oz bag of steamed lentils (optional, follow instructions on package)
2 large carrots, peeled, quartered, diced and boiled
1/2 chopped onion
1 package vegan gravy (follow instructions on package)

Preheat oven to 450*

Okay, so after I made the dough I fit it into the ramekins (makes roughly 2 regular sized pot pies and 7 cupcake sized ones) and put into the fridge to chill. Then I made everything needed for the filling and mixed it together in a large bowl, including the gravy. Add salt and pepper to taste. Then put the filling into the ramekins and cover with the leftover dough, place into oven and bake for 15 minutes!!

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