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.

Course Autumn, holiday, Main Course, Mains, Winter

Cuisine British

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 449kcal

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) water
1 tablespoon arrowroot flour + 1 tablespoon water
3 tablespoons cashew cream cheese optional
1 package puff pastry trimmed to fit baking dish (about 200 grams)

Metric - Cups

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 6-8 minutes.
Reduce the heat to medium and add the onion. Cook for another 2-3 minutes, until translucent.
1 medium onion
Add the carrots and cook for 2-3 minutes.
2 medium carrots
Add the garlic, herbs, salt, pepper, and paprika. Stir to cook through, about 30 seconds.
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 water or broth and bring to a low boil.
300 ml (1 ¼ cups) water
Whisk the arrowroot flour into the 2 tablespoons of water. Add this to the boiling liquid in the pan and stir quickly to combine. The sauce should thicken.
1 tablespoon arrowroot flour + 1 tablespoon water
Remove from the heat and stir in the cashew cream cheese, if using.
3 tablespoons cashew cream cheese
Spoon the mushroom mixture onto 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. Cool for five minutes before serving.

Nutrition