Chop the leek and finely chop the garlic cloves
Slice the white closed cup mushrooms and quarter the baby chestnut mushrooms
Soak the cashews in boiling water for 10 minutes
Sauté the leek and garlic until softened
Add the sliced mushrooms and cook until they release their moisture
Stir in the smoked paprika, dried thyme, and tarragon
Pour in the vegan white wine and let it bubble away
Blend the soaked cashews with oat milk, dijon mustard, nutritional yeast, and veg stock to create a creamy sauce
Add the cashew sauce to the mushroom mixture and stir until thick and coating
Season with lemon juice to taste
Transfer the filling to a pie dish
Slice potatoes thinly and arrange on top of the filling
Bake until the potatoes are crispy and golden brown
