Description
A comforting and savory Mushroom Pot Pie featuring a flaky puff pastry crust filled with a rich blend of cremini and oyster mushrooms, carrots, potatoes, and peas in a creamy, herb-infused sauce made from cashews and vegetable broth. This vegetarian pot pie is perfect for cozy dinners and pairs well with a side salad or roasted vegetables.
Ingredients
Scale
Crust
- 1 sheet puff pastry thawed according to package instructions
Filling
- 2 tablespoons olive oil
- 1 yellow onion fine dice
- 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, for a deeper flavor
- 1 tablespoon low-sodium tamari or soy sauce
- 1 cup frozen peas
- 2 tablespoons non-dairy milk
Instructions
- Prep: Preheat the oven to 400F and set a baking sheet and a 10” oven-safe cast-iron pan or similar-sized baking dish aside. Thaw the puff pastry according to package instructions.
- Aromatics: Warm the olive oil in the oven-safe sauté pan over medium-high heat. Add the onion, cremini mushrooms, oyster mushrooms, and carrots. Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and sauté for an additional 2 minutes. Add the garlic, fresh thyme, paprika, and black pepper; sauté for 30 seconds until fragrant.
- Deglaze: Pour in the red wine or water to deglaze the pan and cook until the liquid has evaporated, about 2 to 3 minutes. Sprinkle the all-purpose flour over the vegetables and cook while stirring for 1 minute to remove the raw flour taste.
- Simmer: Blend the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari until smooth. Add this creamy mixture along with the diced potatoes to the pan and stir well. Bring the filling to a boil over high heat, then reduce to medium and simmer for 10 to 12 minutes, stirring occasionally until the potatoes are tender and the sauce thickens. Stir in the frozen peas and remove the pan from the heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry as needed to cover the pan with about a 1-inch overhang. Place it over the filling, trim the edges, fold the excess pastry under, and pinch to seal. Cut six 1-inch slits in the top for ventilation. Brush the pastry with non-dairy milk.
- Bake: Place the pot pie on a baking sheet to catch spills and bake in the middle rack of the oven for 25 to 30 minutes until the crust is golden and the filling is bubbling. Let the pot pie cool and set for 10 minutes before serving. Serve warm. Store leftovers in the refrigerator for up to 5 days and reheat as desired.
Notes
- If you have a high-powered blender like a Vitamix, soak cashews in hot water for 30 minutes. For less powerful blenders, soak cashews for several hours or overnight in the refrigerator.
- Alternatively, use 1/4 cup cashew butter instead of whole cashews if your blender isn’t strong enough.
- You can substitute dry red wine with water to keep the recipe alcohol-free.
- Frozen peas can be stirred in directly without thawing.
- Use low-sodium tamari or soy sauce to control the salt content.
- Ensure slits on the pastry allow steam to escape to avoid soggy crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
