Mushroom Pot Pie

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Posted By: MD
Posted In:  Dinner_Pies
Page Views:  1033 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  6-8

Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g


  • 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 casserole.

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.

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