Ainsley Harriott's Mushroom, Kale and Chestnut Pies | Vegan Recipe

Ingredients

• 500g Maris Piper potatoes, peeled and cut into chunks
• 1 small celeriac (about 500g), peeled and cut into large chunks
• 2 tbsp vegan butter
• 1 tbsp plant-based milk
• 2 ½ tbsp olive oil, plus extra to drizzle
• 1 red onion, finely chopped
• 1 celery stick, finely chopped
• 2 tsp fresh thyme leaves or 1 tsp dried
• 2 garlic cloves, minced
• 400g mixed mushrooms (chestnut, button), wiped clean, halved or quartered
• 20g dried porcini mushrooms, soaked in 100ml boiling water
• 180g cooked chestnuts, halved or quartered
• A splash of white wine (optional)
• 120g young kale, stems removed, shredded
• 250ml vegetable stock
• ½ lemon, for squeezing
• 250ml oat or soya cream
• 2 tbsp chopped flat-leaf parsley, plus extra to serve
• nutmeg, for grating
• 1 tsp cornflour, mixed with 1 tbsp water
• sea salt and freshly ground black pepper