Mushroom Pot Pie


Ingredients (use vegan versions):

  • one medium onion, chopped (about 2 cups)
  • 4 cloves garlic, minced
  • 1 red pepper, diced
  • 3 c. sliced mushrooms
  • 1 Tb. vegan Dijon mustard
  • 3 Tb. fresh chopped herbs (parsley, marjoram, or thyme)
  • salt and pepper
  • 2 c. diced potatoes
  • 3 c. broth
  • 4 Tb. cornstarch dissolved in 1/2 c. cold water
  • 1 c. frozen peas
  • 1 c. frozen corn
  • 2 c. sifted flour
  • 1/2 tsp. salt
  • 1 Tb. baking powder
  • 1/2 tsp. baking soda
  • 6 Tbs. extra virgin olive oil
  • 1 c. plain soy yogurt
  • OR 3/4 c. plain soymilk
  • 1 tsp. chopped fresh dill or parsley


For filling:

Saute onion in oil for 5 minutes,
until translucent. Add red pepper and
garlic, saute for 5 more minutes. Add
mustard, mushrooms, herbs, and salt
and pepper. Cook for about 5 minutes,
or until mushrooms start to let off
juices. Add stock and potatoes, and
bring to boil. Then reduce heat and
cover; simmer for about 15 minutes.
Preheat oven to 400 degrees. Add
cornstarch, and cook until thickened,
about 5 minutes. Add corn and peas and
warm through. Turn into an oiled

For topping:

Mix all ingredients for topping.
Stretch to shape of casserole and
place on top of filling. Bake at 400
degrees for 25-30 minutes. Test with a
toothpick in center of pie.

Serves: 6-8

Preparation time: 30-40 minutes plus 30 minutes bake time

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