Creamy Mushroom Pie
A lovely, hearty family dinner featuring the earthiness of mushrooms, root vegetables, and leek in a creamy mustard sauce, topped with puff pastry. This dish is incredibly tasty and comforting! We served it with peas and mashed potatoes for the perfect comfort meal.
Takes 50 minutes
Serves 6
Ingredients
- 320 g puff pastry
- 400 g mushrooms
- 1 leek
- 3 cloves garlic peeled and finely chopped
- 200 g sweet potatoes
- 200 g potatoes
- 150 ml white wine
- 1 tbsp Dijon mustard
- 8 tbsp flour
- 1 tsp garlic powder
- 800 ml oat milk
Instructions
- If using frozen puff pastry, take it out of the freezer 2 hours before making this dish to allow it to thaw and reach room temperature.
- Preheat the oven to 200C.
- Finely chop the mushrooms, and slice the leek into medium-sized rounds, approximately 1 cm thick, including the green part of the leek. Ensure the leek is thoroughly washed. Chop the sweet potato and potato into small bite-sized pieces (leaving the skin on) and peel and finely chop the garlic.
- Heat a wide-bottomed non-stick pan over high heat, add 1 tbsp of oil, and once hot, add the leek, mushrooms, and garlic, along with ½ tsp of salt. Stir well and cook for 4–5 minutes, stirring regularly. Add half of the white wine and mix well to deglaze the pan. Then, add the potatoes and sweet potatoes, along with ½ tsp of salt and the remaining wine. Reduce the heat to low-medium, cover with a lid, and allow the vegetables to steam in their own juices and the wine for about 5 minutes, or until the potatoes are cooked through. Remove from the heat once fully cooked.
- To make the béchamel sauce, heat a medium saucepan over high heat. Once hot, add 8 tbsp of oil. Sieve in the flour and whisk together, cooking for 1 minute to remove the raw flour taste. Add 1 tsp of salt, ¼ tsp of black pepper, 1 tsp of garlic powder, and the mustard. Gradually whisk in the oat milk, bringing the mixture to a boil before reducing to a simmer for 3–4 minutes until you achieve a creamy consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
- Add the béchamel sauce to the mushroom mixture and mix well.
- Transfer the mushroom mixture to a casserole or pie dish (we used a 20 x 30 cm, 7 cm deep oval pie dish) and top with the puff pastry sheet.
- Crimp the edges of the pastry around the dish using a fork. Use a knife to score a criss-cross pattern on the top of the pastry, ensuring not to cut all the way through. Pierce a small hole in the centre to allow steam to escape.
- Brush the top of the pastry with 4 tbsp of oat milk to help it turn golden.
- Bake in the oven for 25 minutes, or until the pastry is golden and crisp.
- Serve with mashed potatoes and peas for a delicious, comforting meal!
Nutrition
Calories: 2818kcalCarbohydrates: 351gProtein: 62gFat: 136gSaturated Fat: 32gPolyunsaturated Fat: 18gMonounsaturated Fat: 70gSodium: 1798mgPotassium: 3687mgFiber: 30gSugar: 89gVitamin A: 31540IUVitamin C: 66mgCalcium: 1433mgIron: 23mg