Preheat your oven to 180°C (350°F).

In a deep bottomed pan, heat some oil over medium heat.

Add the diced red onion and chopped garlic, sauté until softened and fragrant.

Add the FROOM mushroom mince and drained jackfruit chunks to the pan and cook until the mushroom mince is browned and the jackfruit is tender, about 5-7 minutes.

Stir in the passata, black pepper, and fresh thyme leaves.

Pour in the plant-based beef stock and allow the mixture to simmer for another 5 minutes, allowing the flavours to infuse together.

In a small bowl, mix a heaped tablespoon of Cassava flour with water to create a slurry. Slowly add the slurry to the pan, stirring continuously until the mixture thickens to your desired consistency.

Taste and adjust the seasoning with salt if necessary.

Remove the pan from the heat and let the filling cool slightly.

Roll out your vegan pie pastry and cut to fit your pie moulds.

Line each pie mould with the bottom crust. Spoon the cooled filling into the pie crust.

Cover the pies with the top crust, sealing the edges by crimping with a fork or your fingers. Make a few slits on the top crust to allow steam to escape during baking.

Once baked, remove the pies from the oven and let them cool for a few minutes before serving.