Homemade pies are such a good winter dinner option, and these mushroom pot pies are delicious. They take a little bit of prep time but they are most definitely worth it. They’re hearty, warming and very easy. You won’t regret giving them a try!
- 1 leek
- 3 cloves garlic
- 2 medium carrots
- 2 ribs celery
- Olive oil
- 2tsp dried thyme
- 2tsp dried oregano
- 700g mushrooms
- 1/2 cup red wine
- 1/4 cup tomato paste
- 2 cups vegetable stock
- 3tsp cornflour
- Can of lentils
- Salt and pepper
- 2 sheets puff pastry
- 1 egg
- Finely chop the white part of the leek and set aside
- Mince the garlic and set aside
- Dice the carrots and celery and set aside
- Heat some oil in the bottom of a large saucepan, then add the leek and cook until softened
- Mince the garlic and add to the saucepan, cook for 2-3 minutes
- Add the carrots and celery and stir to combine, cooking over medium heat for 8-10 minutes, until softened. Add the herbs and stir through
- Pour in the red wine and simmer until the wine reduces by half
- Add the tomato paste and stir through
- Roughly dice the mushrooms and add to the pan, stirring through. Cook for 10 minutes.
- Add the stock and reduce to a simmer, cook for 30 minutes stirring occasionally
- Preheat oven to 190C and defrost the pastry
- Combine the cornflour with a few tablespoons of water and whisk until combined and lump-free. Add to the mushroom mixture along with the drained and rinsed lentils. Season with salt and pepper.
- Spoon in to ramekins and then cut the pastry into rounds slightly larger than the ramekins.
- Whisk the egg and brush around the outside of the ramekins then gently place the pastry on top, pinching the edges to seal then brush egg wash over the pastry
- Bake for 20-25 minutes until golden
I know that looks like a lot of steps but these mushroom pot pies are worth it! Plus, there’s lots of down time when things are simmering away, so it’s not hands on the whole time! You definitely want to eat them straight from the oven, so if you don’t need all of them at once then only bake what you need. The mushroom mix will keep fine in the fridge, so just reheat it and then pick things up again from the pastry steps. Perfect!
I used a mix of brown swiss and portobello mushrooms in my pot pies, but whatever mushrooms you have handy will work. The mushrooms give these pies an almost meaty flavour, so they should satisfy everyone’s winter cravings!
I served mine with some simple steamed greens which made for a super satisfying and all round healthy dinner. An absolute winner if I do say so myself!