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Mushroom pot pie with a serving on a separate plate.
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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 Mains
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 469kcal

Ingredients

  • 2 teaspoons olive oil
  • 700 grams 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 dry white wine
  • 300 ml 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)

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 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, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 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 dry white wine
  • Add the water or broth and bring to a low boil.
    300 ml 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.

Notes

If the pie doesn't need to be vegan, you can top with an egg wash before baking.
If you don't drink wine or avoid alcohol, a small amount of white wine vinegar can replace the wine. Use 1-2 teaspoons depending on your desired level of acidity, and use it in the same way to deglaze the pan.
There's always one person who gets upset about the option to use water instead of broth or stock - but as long as you know how to add salt, of course you can use water. Store-bought stock cubes are essentially salt and a bit of starch and fat.
Use mushrooms that you like. All button mushrooms won't be good, but you should use a mix of varieties that you would typically eat. Canned are a no-go.
It is vitally important to sear the mushrooms. They should be cooked on high heat, stirring very minimally, until any water has evaporated and they are browned. This creates the best texture (not soggy or chewy) and flavour.
If you don't want to use carrots, you can sub another vegetable like leek or potato, or leave them out altogether.
If puff pastry isn't your thing, use a spelt coconut oil pastry instead. The cooking time will vary slightly, so cook until browned.

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 43g | Protein: 11g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 484mg | Potassium: 762mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5165IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 3mg