Description
This luscious Mushroom Pot Pie features a savory medley of cremini and oyster mushrooms with carrots, potatoes, and peas in a creamy, herb-infused sauce, all encased in a flaky, golden puff pastry crust. It’s a comforting, plant-based main dish perfect for cozy dinners or special occasions.
Ingredients
Scale
Pot Pie Filling
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 8 ounces cremini mushrooms, quartered
- 6 ounces oyster mushrooms, roughly chopped
- 1 cup diced carrots
- 1 tablespoon tomato paste
- 3-5 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup dry red wine (or substitute water)
- 2-3 gold potatoes, small dice
- 3 tablespoons all-purpose flour
- 1/2 cup cashews, soaked
- 2 cups vegetable broth
- 2 teaspoons vegan Worcestershire sauce (optional)
- 1 tablespoon low-sodium tamari or soy sauce
- 1 cup frozen peas
Assembly
- 1 sheet puff pastry, thawed according to package instructions
- 2 tablespoons non-dairy milk (for brushing)
Instructions
- Prep: Preheat your oven to 400°F (205°C). Set out a baking sheet and a 10-inch oven-safe cast-iron skillet or similar-sized baking dish. Thaw the puff pastry sheet according to package instructions so it’s ready to use.
- Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the diced onion, cremini and oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally until the vegetables develop a light brown color. Stir in the tomato paste and continue cooking for 2 more minutes. Add the minced garlic, fresh thyme leaves, paprika, and black pepper, sautéing for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan, scraping the browned bits off the bottom. Cook for 2 to 3 minutes until the liquid has mostly evaporated. Sprinkle the all-purpose flour over the vegetables and sauté for 1 minute to cook the flour.
- Simmer: In a blender, combine soaked cashews, vegetable broth, vegan Worcestershire sauce (if using), and tamari or soy sauce. Blend for 45 to 60 seconds until smooth and creamy. Pour the blended mixture and the diced gold potatoes into the pan, stirring well to combine. Bring the filling to a boil over high heat, then reduce to medium and simmer for 10 to 12 minutes, stirring occasionally. Stir in the frozen peas and remove from heat.
- Assemble: If not using the oven-safe pan, transfer the filling to your baking dish. Roll out the puff pastry if needed to cover the pan with about a 1-inch overhang. Lay the pastry over the filling and trim edges, folding the overhang under to secure, then pinch the edges together. Using a knife, cut six 1-inch slits into the pastry top to allow steam to escape. Brush the pastry with non-dairy milk to encourage browning.
- Bake: Place the pot pie on the prepared baking sheet to catch any drips, then position on the middle rack of the oven. Bake for 25 to 30 minutes, until the pastry is golden and puffed and the filling is bubbling underneath. Remove from the oven and let cool for 10 minutes to set before serving. Enjoy warm. Leftovers keep well in the fridge for up to 5 days and reheat nicely in the oven, toaster oven, or microwave.
Notes
- Cashews: For a high-powered blender, soak cashews in hot water for about 30 minutes before blending. For less powerful blenders, soak cashews for several hours or overnight in the fridge for smoother results.
- Cashew Butter: If you don’t have soaked cashews or a strong blender, substitute 1/4 cup cashew butter instead of whole cashews for creaminess.
- Wine Substitute: Dry red wine can be replaced with water if preferred or to keep it alcohol-free.
- Puff Pastry Handling: Make sure your puff pastry is fully thawed but still cold for easy rolling and shaping.
- Storage: Store leftovers covered in the refrigerator up to 5 days. Reheat gently in the oven for best texture.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
