Using a large, deep frying pan, melt the Lucy Bee Coconut Oil. Add the sweet potato and sauté for 4-5 minutes or until slightly golden.
Add the onion and sauté for another 2 minutes, before adding the garlic and mushrooms. Cook until the mushrooms have started to soften. Transfer to a pie dish.
For the sauce, use the same deep frying pan and add the vegetable stock, Lucy Bee Creamed Coconut, Lucy Bee Coconut Milk, Greek yoghurt, wholegrain mustard and thyme. Stir together and bring to a gentle simmer before adding the spinach and kale. Pour the sauce over the sweet potato mix.
Roll out the pastry and cover the pie filling.
‘Wash’ the pastry with a brush and beaten egg then bake for 35-40 minutes.