Mushroom and Potato Pot Pie

Instructions

1. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
2. Boil the potatoes in filtered water for about 15 minutes. Drain and retain and set the liquid for later. Set to one side.
3. Sauté the onion in olive oil until translucent. Add in the mushrooms and cook for about three or four minutes.
4. Measure out potato liquid and blitz with the sundried tomatoes in a blender. Place in a large mixing bowl with the onions and mushrooms. Add in the tamarind, mustard, marjoram, thyme and parsley.  Stir in the potatoes.  Transfer to an oven proof dish.
5. Make the pastry by blitzing the buckwheat, oats, flaxseeds, sugar and salt in a high-speed blender. Transfer to a large mixing bowl. Stir in the tapioca and bicarbonate of soda.
6. Add the wet ingredients to the pastry. Form a ball and roll between two sheets of baking paper.
7. Cover the oven proof dish with the pastry. Prick the pastry at intervals.
8. Bake in the oven for about 20 minutes.
9. Serve warm.