Mushroom Pot Pie


Enjoy a crustless, meat free version of a savory pot pie on a cold night! The leftovers can last for days, or you can share the whole pie.

Serves 4 – 6.


  • 1 pound mushrooms, caps cleaned and stems removed, sliced
  • 1 tsp sage
  • 1 1/2 tbsp red wine vinegar
  • salt to taste
  • olive oil for frying
  • 1 small yellow onion, peeled and cut into a 1/4″ dice
  • 2 carrots, peeled and cut into 1/4″ dice
  • 1 celery stick cut into 1/4″ dice
  • 3 clove garlic, minced
  • 1 tbsp fresh oregano
  • 1 tsp rosemary
  • 2 tbsp parsley roughly chopped
  • 1/2 tsp dried marjoram
  • 1/2 tsp white pepper
  • 1 cup peas
  • 1 tomato, peeled and diced
  • 1 1/2 cup cooked lentils or kidney beans (optional: cook the beans in vegetable, mushroom, or chicken stock instead of in boiling water)
  • 1/4 cup gravy* (optional)
  • 2 russet potatoes, scrubbed and diced
  • 1 1/2 cup milk
  • 1 tsp horseradish
  • 2 tbsp sour cream
  • 3/4 cup shredded cheddar cheese

*To make this recipe gluten free, omit the gravy, or make your own using a non-gluten flour or starch as a binder. I will write more on this later. You can use a meat or vegetable gravy, whichever you prefer.


If you are cooking the beans, soak them overnight in a bowl, covered in cold water. The next day, as you start to cook, drain and recover the beans with water or stock if you are using it. Bring to a boil and boil the beans or lentils until they are soft, between 30 – 40 minutes. Drain and set aside. If you are using lentils, you can leave them to simmer until they start to break down and most of the liquid has evaporated – this will make a better consistency for later.

Clean and slice mushrooms. Don’t rinse the mushrooms to clean, rather, remove their stems and use a paper towel to wipe clean. If you want, reserve the stems to make a mushroom stock for storage. In a skillet over medium heat, combine mushrooms, red wine vinegar, sage, a pinch of salt, and enough olive oil to coat the pan. Simmer until the mushrooms have just lost their water, stirring occasionally, until they look slightly browned and wilted but still have a little structure. Remove the mushrooms from the pan into a medium mixing bowl, reserving the liquid left behind by the mushrooms.

In the skillet, add the tomato to the reserved mushroom juice. Cook over medium high heat until the tomato breaks down. Add the beans, peas, and gravy, stirring until the mixture has a gravy like texture and has lost most of its extra water. Remove from heat.

Over medium high heat sauté onions, celery, carrots with about 1 tbsp of olive oil. Add garlic when onions become translucent and stir for about 30 seconds until fragrant. Stir in oregano, rosemary, marjoram, and white pepper and remove from heat. Combine all of the vegetables, beans, and mushrooms, adding parsley and stirring all ingredients together. Add to a pie dish.

Preheat the oven to 400 degrees Fahrenheit.

In a pot, combine potatoes and milk. Bring to a simmer, just below a boil, stirring until potatoes are soft, about ten to fifteen minutes. Drain potatoes, reserving 1/4 cup of the milk. Mash potatoes with 1/2 tsp of salt, reserved milk, sour cream, and horseradish. Spread potatoes across surface of the pie dish over vegetables. Top with the cheddar cheese and bake for 20 minutes until cheese has started to brown.

Remove from the oven, let cool for about 5 minutes, then serve with rustic bread!


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