Belle’s Flaky-Lid Mushroom Pot Pie

Serves 6 · 10-inch oven-safe pan · Bake 25–30 min at 400°F (200°C)

Ingredients

• 1 sheet puff pastry, thawed, rolled to 12 in
• 2 Tbsp olive oil, 1 yellow onion, finely diced
• 8 oz cremini mushrooms, quartered + 6 oz oyster mushrooms, torn
• No mushrooms? Use 1 can chickpeas, drained, added with the potatoes
• 1 cup diced carrots, 2-3 gold potatoes, small dice
• 1 Tbsp tomato paste, 3-5 garlic cloves, minced
• 1 tsp fresh thyme, 1/2 tsp paprika, 1/2 tsp black pepper
• 1/2 cup + 2 cups vegetable broth
• 3 Tbsp all-purpose flour, 1/2 cup cashews, soaked
• 1 Tbsp soy sauce, 2 tsp vegan Worcestershire (optional)
• 1 cup frozen peas, 2 Tbsp non-dairy milk

Equipment

• 10-inch oven-safe pan
• Blender
• Rolling pin
• Baking sheet
• Pastry brush
• Knife and board

Method

1. Sauté: Oil, onion, mushrooms and carrots over medium-high, 7 min till golden. Tomato paste 2 min, then garlic, thyme, paprika and pepper, 30 sec.
2. Deglaze: Splash in 1/2 cup broth and cook it off, 2-3 min. Stir in the flour, 1 min.
3. Sauce: Blend the cashews, 2 cups broth, soy and Worcestershire till smooth. Pour in with the potatoes.
4. Simmer: Boil, then simmer 10-12 min till thick. Stir in the peas and take it off the heat.
5. Lid: Lay the pastry over, fold the edge under, cut 6 slits and brush with milk.
6. Bake: On a baking sheet at 400°F (200°C), 25-30 min till golden and bubbly. Rest 10 min.

Inspired by @frommybowl.