Description
This Mushroom Pot Pie is a comforting, savory dish featuring a flaky puff pastry crust filled with a rich blend of cremini and oyster mushrooms, carrots, potatoes, and peas simmered in a creamy, flavorful sauce made from cashews and vegetable broth. Perfect as a warming vegetarian main course, it balances deep umami flavors with fresh herbs and spices, offering a satisfying meal for any occasion.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed according to package instructions
Vegetable 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 diced
- 3 tablespoons all-purpose flour
- 1/2 cup cashews, soaked*
- 2 cups vegetable broth
- 2 teaspoons vegan Worcestershire sauce (optional, for deeper flavor)
- 1 tablespoon low-sodium tamari or soy sauce
- 1 cup frozen peas
- 2 tablespoons non-dairy milk
Instructions
- Prep: Preheat your oven to 400°F (204°C). Set aside a baking sheet and a 10-inch oven-safe cast-iron pan or a similarly sized baking dish. Thaw the puff pastry according to the package instructions to prepare it for assembly.
- Aromatics: Warm 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 are lightly browned. Stir in the tomato paste and continue to sauté for another 2 minutes. Add 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 any 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 an additional minute to cook out the flour taste and begin thickening the filling.
- Simmer: While the vegetables cook, blend the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari in a high-powered blender until smooth, about 45 to 60 seconds. Pour this creamy mixture and the diced potatoes into the pan. Stir well, bring to a boil over high heat, then reduce to medium heat and simmer for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and filling thickens. Stir in the frozen peas and remove from heat.
- Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry if needed to cover the dish with about a 1-inch overhang. Place the pastry over the filling and trim the edges, folding the excess pastry under and pinching to seal tightly to the rim. Use a knife to cut 6 small (1-inch) slits on top for ventilation. Brush the pastry top with non-dairy milk to encourage browning.
- Bake: Place the assembled pot pie on a baking sheet to catch drips and bake on the middle rack for 25 to 30 minutes, or until the crust is golden and the filling is bubbly. Let cool for 10 minutes before slicing and serving warm. Store leftovers in the refrigerator for up to 5 days and reheat in the oven, toaster oven, or microwave.
Notes
- Cashews: If using a high-powered blender, soak cashews in hot water for about 30 minutes; for less powerful blenders, soak for several hours or overnight in the fridge for creamier blending.
- Cashew Butter Substitute: If you don’t have time to soak cashews or your blender isn’t strong, use 1/4 cup cashew butter instead for the creamy sauce component.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
