• Heat a large heavy pot over medium heat. Once hot, add the oil and mushrooms. Cook for about eight minutes, stirring infrequently, until the mushrooms have browned slightly and any water has evaporated.
  400 grams (4 cups) mushrooms, 1 tablespoon cooking oil
• Reduce the heat to medium low, then add the onion and carrots and cook for another 8-10 minutes, stirring frequently.
  1 medium onion, 200 grams (1 ½ cups) carrots
• Stir in the parsnip, potatoes, and garlic. Cook for another couple of minutes, then add the rosemary, paprika, salt, and pepper. Stir to combine.
  200 grams (1 ⅓ cups) parsnip, 200 grams (1 cup) potatoes, 2 cloves garlic, 2 teaspoons rosemary, ½ teaspoon smoked paprika, 1 teaspoon sea salt, 1 teaspoon black pepper
• Add the wine and let it cook for 2-3 minutes, or until reduced by about half. Add the vegetable broth.
  100 ml (⅓ cup) dry wine, 300 ml (1 ¼ cups) vegetable broth
• Cover and simmer for about 20 minutes, reducing the heat if it's boiling too hard.
• In a small bowl, mix the corn starch and water until no lumps are visible. Keep the stew on the heat and stir in the starch mixture, cooking for another couple of minutes. As it bubbles, the stew will thicken.
  1 tablespoon corn starch, 1 tablespoon water
• Remove from the heat and transfer to a casserole dish** (pictured is about 20cm x 30cm, the ikea one). Set aside to cool to room temperature. Depending on your home temperature, this might take a couple of hours - I always place it in an unheated landing or hallway where it's much colder. Once cool, start the biscuits.

Biscuit Topping

• Preheat the oven to 190°C (375°F). Add the flour, baking powder, salt, and baking soda to a large bowl. Whisk to combine.
  300 grams (2 cups) spelt flour, 1 tablespoon baking powder, 1 ½ teaspoons sea salt, ½ teaspoon baking soda
• Add the coconut oil and use your hands or a pastry cutter to incorporate the oil until it's in small pieces, about pea-sized.
  120 grams (½ cup) solid coconut oil
• Add the milk and vinegar, and rosemary if using, then stir into a shaggy dough.
  190 grams* (⅔ cup) non-dairy milk, 1 teaspoon apple cider vinegar
• Scoop about 12 biscuits onto the cooled vegetable base, using a cookie/muffin scoop or soup spoon. Make sure they're evenly placed.
• Bake the vegetable pot pie for 35-40 minutes, or until the base is bubbling and the biscuits are golden brown. Cool for about ten minutes before serving. Leftovers can be refrigerated for a couple of days and should be reheated in the oven.