Preheat oven 375F
Cook Gardein cutlets according to instructions on package.
Dice cutlets into cubes & set aside.
Peel & dice potatoes & carrots into bite size (or whatever size you prefer).
Dice green beans (if using fresh beans).
Boil or steam carrots, potatoes, & green beans until they are soft but still firm.
Dice onion & celery.
Heat pan on medium heat.
Add butter to pan.
Add garlic & sauté 1-2 minutes.
Add diced onion & celery and sauté until onion is soft and translucent.
Add flour, salt, pepper, & savoury.
Stir until flour is blended.
Add veggie broth & milk slowly and mix with the flour thoroughly.
Add thyme.
Simmer 4-5 minutes until filling starts to thicken.
Add cutlets, potatoes, carrots, peas, beans, & corn (I add corn & peas in frozen state).
Allow to simmer a few more minutes until filling is thick but still a tad “saucy” - add more plant milk if needed.
Add to pie crust.
Add top crust.
Cut out slits to allow steam to release.
Bake 45-60 minutes (depending on your oven, set timer to 45 minutes, and monitor every 5 minutes to allow to brown up!).
Serve with mashed potatoes, veggies, & gravy!