Mushroom Pot Pie

A fantastic vegetarian main, this mushroom pot pie is made with store-bought puff pastry and a delicious savoury mixed mushroom filling. Note that the filling should be cooled before adding the pastry and baking, so allow yourself enough time in advance for that.

Course Autumn, holiday, Main Course, Mains, Winter

Cuisine British

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 522kcal

Author Alexandra Daum

Ingredients

2 teaspoons olive oil
700 grams (25 oz) mixed fresh mushrooms roughly chopped
1 medium onion diced
2 medium carrots thinly sliced
2 cloves garlic minced
2 teaspoons fresh herbs rosemary and thyme are excellent
½ teaspoon sea salt to taste
½ teaspoon black pepper to taste
¼ teaspoon paprika
100 ml (⅓ cup) dry white wine
300 ml (1 ¼ cups) vegetable broth
1 tablespoon arrowroot flour + 1 tablespoon water
150 grams (1 cup) frozen peas
3 tablespoons cashew cream cheese or crème fraîche, optional
1 package puff pastry trimmed to fit baking dish (about 200 grams)

Instructions

Preheat the oven to 200°C (400°F). If the pan you're using isn't oven-safe, set aside a baking dish.
Heat a large frying pan over medium high heat. Once the pan is hot, add the olive oil and mushrooms.
2 teaspoons olive oil, 700 grams (25 oz) mixed fresh mushrooms
Cook the mushrooms, stirring as little as possible, until golden brown and reduced in size, about 6 to 8 minutes.
Reduce the heat to medium and add the onion. Cook for another 5 to 6 minutes, until translucent.
1 medium onion
Add the carrots and cook for a couple of minutes.
2 medium carrots
Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about a minute.
2 cloves garlic, 2 teaspoons fresh herbs, ½ teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon paprika
Pour in the wine. This will deglaze the pan, lifting any darker pieces that may have stuck to the pan while cooking.
100 ml (⅓ cup) dry white wine
Add the vegetable broth and bring to a low boil.
300 ml (1 ¼ cups) vegetable broth
Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan while stirring, and stir quickly to combine. The sauce should thicken.
1 tablespoon arrowroot flour + 1 tablespoon water
Remove from the heat and stir in the peas and then the cashew cream cheese or crème fraîche, if using. Set aside to cool fully. If possible, cool quickly outside or in an unheated cold room.
3 tablespoons cashew cream cheese
Spoon the cooled mushroom mixture into a baking dish. Top with the puff pastry, and roll the edges underneath to create a tidy appearance. Cut a couple of slits in the top of the pastry for steam to escape.
1 package puff pastry
Bake for 22-24 minutes, or until the pastry is a dark golden colour and the filling is bubbling up around the edges. Cool for five minutes before serving.

Notes

If you don't have time to cool the filling, you can top and bake immediately, but make sure the oven is fully preheated and work very quickly so that the pastry is added and the pie is placed into the oven as quickly as possible.

Storage: keep leftovers in a sealed container in the refrigerator for up to three days. I recommend reheating in the oven to crisp the puff pastry again before serving.

Freeze before baking: to freeze before baking, transfer the fully cooled mushroom filling to an oven-safe freezer dish, like Pyrex, top with the puff pastry. Freeze up to two months. When ready to bake, preheat the oven as instructed and bake for about 30 minutes, or until golden and bubbling. Pyrex states that their dishes are safe to go directly from freezer to oven but make sure you're using the right kind of dish for this.

Freeze after baking: transfer fully cooled leftovers to an airtight container and freeze up to three months. It's best to freeze in a container that can go directly into the oven rather than thawing first, which can make the puff pastry soggy.

Nutrition