SKILLET MUSHROOM POT PIE

 
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In need of some comfort food?

Try this mushroom pie!

It’s super easy to make and pretty inexpensive. Have some fun and create cool shapes to top your pie.

Enjoy this on it’s own or add some steamed greens on the side!

 

INGREDIENTS

 
 
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1 tbsp olive oil

1 red onion, diced

4 garlic cloves, grated

3-4 sprigs of fresh thyme

1/2 tsp dried rosemary

600g chestnut mushrooms, sliced

1 vegetable stock pot

300ml oat milk (whole)

2 tsp sea salt

1/2 tsp black pepper

2 tbsp chopped fresh parsley

1.5 tbsp cornflour

1 puff pastry block

Plain flour for dusting

1 tbsp oat milk

1/4 tsp cornflour

METHOD

FILLING

  1. Heat up a casserole pot to a medium heat. Add olive oil, red onions, garlic, thyme and rosemary. Sweat for 5 mins until onions are soft.

  2. Add sliced mushroom to the pot. Increase the heat on the stove and brown the mushrooms, constantly stirring to avoid burning. Cook down until most of the liquid released from the mushrooms has gone.

  3. Bring down to a medium heat. Add the oat milk, stock pot, sea salt and black pepper. Cook for 5 mins.

  4. In a small bowl, mix the cornflour with 2 tbsp of liquid from the mushrooms. Add the cornflour mixture back to the mushrooms along with the chopped parsley.

  5. If the mushroom mixture becomes too thick, add more oat milk to losen.

BUILD YOUR PIE

  1. Preheat oven to 210C. Transfer mushrooms to a skillet pan or pie pot.

  2. Lightly flour a flat surface and roll the puff pastry to 1 cm thick. Carefully place over the skillet pan. Trim all the edges with a knife.

  3. Create a long knot for the border of the pie and/or shapes of your choice to add to the top.

  4. In a small bowl, mix together the oat milk and cornflour. Light brush over the pie.

  5. Bake for 25 mins, or until golden.*

SERVE IMMEDIATELY

HEAD TO MY INSTAGRAM TO SEE HOW I MADE MINE!

NOTES

  1. Keep an eye on your pie while it's in the oven to ensure it doesn’t burn. Feel free to cover it with foil at first and then take off in the last 5/10 mins to brown.

  2. You can use oat cream or a non-dairy cream instead of oat milk and cornflour. You may still need to add a little cornflour to thicken.