Tempeh & Eggplant Pot Pies

After reading this post on The Tropical Vegan, I decided to make the Tempeh & Eggplant Pot Pies from The Vegan Table as I had some tempeh in my freezer & an eggplant in my fridge.  I followed the recipe exactly, although I left the celery out because I hate it & for the tomato sauce I used a can of diced tomatoes.  I really liked these, but next time I make them I will add tomato paste & red wine to the filling to give it a bit of extra flavour.  The biscuit topping is amazing!  I want to eat nothing but pot pies topped with that biscuit topping from now on.