Thanksgiving Pie- vegan and gluten free

1 onion 1 clove garlic 1 sweet potato 2 cups chopped mushrooms 1 tin of puy lentils or 2 cups of cooked puy lentils 1 cup of cooked Chestnuts 3 sprigs fresh rosemary 1 tsp raw grey sea salt 1 Tbs coconut oil 1/2 cup water In a saucepan add the coconut oil, onion garlic and salt and lightly sauté. Then add in the vegetables and mix together. Then add in the lentils, rosemary and water and leave to simmer for 15 mins Place on a layer of pastry and then cover with another sheet of pastry. Press flat around the edges and bake for 20mins  

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copyright Juliette Bryant