This creamy mushroom pot pie is topped with a shortcrust pastry for a made from scratch vegetarian main meal. The mushroom filling is rich, made with 4 types of mushrooms, brandy, cream and fresh herbs. Made from scratch, this easy savory pie recipe can also be made ahead of time. A vegetarian dish that's a great Christmas and holiday alternative.
This creamy mushroom pot pie is topped with a shortcrust pastry for a made from scratch vegetarian main meal. The mushroom filling is rich, made with 4 types of mushrooms, brandy, cream and fresh herbs.
Add the flour and butter to a large bowl. With your fingers rub the butter and flour together until you have a breadcrumb like consistency.
Mix in the grated parmesan and black pepper. Add the water a tablespoon at a time while combining until the dough comes together.
In a large pot cook the butter, onions and garlic. Add the sliced mushrooms and cook for about 10 minutes.
Turn the heat up to high and stir the mushrooms for a minute then add in the brandy. Cook until evaporated.
Add in a tablespoon of flour to the mushrooms and stir well, then add the other tablespoon and stir and cook to combine.
Pour the stock and cream into the mushrooms, then add in the mustard and chopped fresh herbs.
Cook for about 10 minutes.
Fill your pie dishes equally with the filling. Brush the edges of the dishes with a little cream and lay a square of pastry over the top.
Bake until golden brown.