Vegan Christmas Day Pie

2-3tbsp Cranberry Sauce

50g Watercress, chopped

2 Sweet Potatoes, peeled & diced

100-150g Mixed Nuts

125g Sprouts

1 roll Vegan Short Crust Pastry

Pomegranate to garnish

Pre-heat the oven to 180°. Line an 8 inch ovenproof dish (or use a cake tin!) with grease proof paper, then line the outside with the shortcrust pastry.
On a baking tray, arrange the diced sweet potato and bake for around 20-25 minutes, until soft. In a bowl, mash the sweet potato with a fork.
In the pastry, spread a thin layer of cranberry sauce on the base of the pie. On top of this, use a mini grater to grate the sprouts over the top. Spoon the mashed sweet potato over the sprouts in an even layer, before sprinkling the watercress over the top.
Finally, roughly chop the mixed nuts and sprinkle these over the top to form a sort of crust.
Bake in the oven for 30-40 mins, until the pastry is golden brown. Allow it to cool slightly in the dish before removing and serving.