Mushroom and Sweet Potato Pot Pie

V | DF

An amazing mushroom and potato pot pie that's so rich and comforting, made with Adnams! A delicious vegan option.

by Iben Ravn
Serves
8
Course
Main
Prep. Time
43 Mins
Cook Time
30 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Preheat oven to 205°C. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 tbsp. oil and the portobello mushrooms.

2

In the same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 250ml broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.

3

Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer the mushroom mixture to 8 greased 240ml ramekins. Place on a rimmed baking sheet.

4

Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.

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