'Comforting' Cheese and Onion Pie (Vegan)

Directions

1. Preheat the oven to 180C gas mark 4 or 160C Fan
2. Place the cubed potato into a pan of boiling water and cook until soft, then drain and leave to one side.
3. Roll out the pastry and line a lightly greased 8-inch pie dish whilst keeping a third back for the lid of the pie. Prick the base with a fork several times and place in the fridge to keep cool.
4. Melt 30g of the Vitalite spread in a frying pan and gently cook the sliced onions until soft.
5. Melt the remaining Vitalite spread in another saucepan and add the flour. Mix well and cook on medium heat for 1 minute.
6. Slowly pour the milk into the flour and Vitalite mix whilst whisking all the time. Add the mustard, cayenne pepper, salt and black pepper and cook for 3 -4 minutes on a low simmer.
7. Remove the sauce from the heat and add the potatoes, onion, Cathedral City Our Plant Based and Crackd No-Egg Egg and stir together with a spoon until fully combined.
8. Pour the mixture into the pie dish and cover with the remaining pastry whilst crimping the edges together with your hands or a fork. Use some leftover Crackd to brush the pastry top.
9. Place the pie dish into the oven and cook for 30-40 minutes until the pastry is golden brown.
10. Serve with mixed steamed vegetables of your choice.