Soak the dried porcini mushrooms in a mug filled with boiling water until needed and remove your pastry from the fridge.

Dice the onion and fry on a medium heat with a splash of olive oil for a few minutes, then mince the garlic and add this.

Chop the ends off the leek, then in half lengthways and in half again, then thinly slice.

Wash the chopped leek and drain, before adding to the pan, cook for a few minutes, stirring often so it doesn't stick.

Wash the mushrooms and chop up in a few different ways (thin slices, quarters, chunks etc) and add to the pan, cook for 5 minutes, until they've visually reduced in size.

Add the porcini mushrooms and the soaking liquid, leaving a little water in the mug which may be gritty and simmer for 5-10 minutes until the liquid has mostly reduced.

Add in the wine and cook off, stirring often, then add the mustard, thyme leaves, yeast extract and bay leaves and stir in.

Mix the cornflour with water and add this to the pan, along with 2 cups veg stock.

Simmer for 20 minutes on a low-medium heat and allow to thicken, stir every so often to ensure it doesn't stick.

Reduce the heat and remove the bay leaves, then add the soy cream, frozen veg and chopped parsley, taste for seasoning and add salt and pepper as required.

Pre-heat the oven to 180C and start assembling your pie.

If you're making one big pie, transfer all the filling to the casserole dish and top with the pastry, if you're making individual pies, use the pie dishes as a size guide and cut around the top of the dish, fill each dish about ¾ full and top with the pastry.

With either pie, gently make a few scores in the middle of the pastry and then go around the edge with a fork, pressing the pastry to the dish and lightly brush the entire surface with soy milk.

Place on a baking tray in the oven and cook for 20-25 minutes, until golden, flaky and crisp.

Serve up with your favourite sides and enjoy!