For pastry crust:
Place chopped palm shortening in a food processor with flour, salt, and pepper. Pulse until fat is almost completely incorporated but small pieces remain visible.
Remove contents of food processor and place in a bowl. Slowly add ice water and gently mix. Dough should be slightly sticky.
Refrigerate dough for at least one hour prior to rolling.
On a floured surface, roll pastry dough to 1/3” thickness. Cut into 3-4” rounds or as desired. Bake for 15 minutes or until lightly golden in a 350 degree oven.
For pot pie filling:
In a medium saucepan, heat oil on medium-high and fry garlic for a few seconds. Add onion and celery and cook until softened.
Add porcinis and sauté for 5 minutes or until porcinis are almost fully cooked.
Add fresh herbs and porcini powder and cook for 1-2 minutes.
Add flour and stir. Next add stock/wine. Cook until mixture slightly thickens.
Add carrots and cook until carrots are half way done and then add potato.
When potatoes are almost done, add the peas and cook for another 5 minutes.
Add nutritional yeast and cashew cream. Cook until mixture boils and cashew cream thickens. Adjust consistency with more stock as needed. Season with salt and pepper.
Place 1 cup of pot pie filling in a gratin bowl and top with a hot pastry crust.