Portobello mushrooms “beef” up this easy Vegan Pot Pie!
This hearty meal is loaded with veggies and topped with potatoes for a filling meal that is brimming with amazing flavor!
If you were to tell my 9-year-old self that I was going to grow up loving mushrooms, I probably would have rolled my eyes at you and walked away. As a kid, mushrooms were high on my hate list. I thought they were slimy and tasted like dirt. I hated them just as much as I hated Swiss cheese, Brussels sprouts, asparagus, liver, and spinach. Nothing was more depressing than when mom made eggs for breakfast, with spinach mushrooms and liver! Those were the mornings I wanted to run to my bed and hide under the covers.
I have no idea when I decided to try mushrooms and all the other veggies I hated. But I did try them all and fell in love with all of them! It’s amazing what a little maturity will do for your taste buds.
Here I am years later making a meal where mushrooms are the main ingredient in this easy vegan pot pie recipe. Portobellos are the star of the show; they are my absolute favorite mushroom! They are a good, substantial mushroom that can handily replace protein in many recipes. I’ve used them as hamburgers as in these Portobello Mushroom Burgers and I’ve stuffed them with pizza toppings in this quick and easy pizza stuffed mushroom recipe.
This pot pie has a pound of portobello mushrooms, carrots, celery and lots of spinach. I made a sauce with vegetable broth, flour, and Pompeian Organic Balsamic Vinegar then topped off my pot pie with olive oil mashed potatoes instead of a traditional pie crust. I used Pompeian’s Robust Extra Virgin Olive Oil to saute my veggies as well. The deep, earthy flavors of the olive oil pulled all the flavors together nicely. This is a hearty pot pie that leaves you full and satisfied!
- 6 potatoes, peeled and diced
- 3 cloves garlic
- 1 tablespoon Pompeian Robust Extra Virgin Olive Oil
- ¼ cup diced shallot
- 2 whole carrots, sliced
- 2 stalks of celery, sliced
- 1 lb portobello mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 cups veggie broth
- 2 tablespoons flour
- 1 tablespoon Pompeian Organic Balsamic Vinegar
- 1 bunch of spinach
- 2 tablespoons olive oil
- ⅓ cup almond milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh parsley
Place potatoes and garlic in a deep skillet or a large saucepan and cover with water. Place pan on medium-high heat and bring to a boil. Reduce heat to medium and cook until potatoes are soft, about 10 minutes; drain and set aside.
Meanwhile, heat oil in an oven-proof skillet over medium heat. Add shallots and cook for 3 minutes. Add carrots and celery to the pan and cook an additional 5 -7 minutes or until vegetables soften. Add mushrooms to skillet and season skillet with salt, oregano, rosemary, and thyme. Cook mushrooms until they begin to soften, or about 5 minutes.
Combine the vegetable broth and flour, whisk. Pour broth mixture into the skillet along with vinegar, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes or until sauce thickens. Add spinach; stir.
In a bowl, combine the potatoes, olive oil, almond milk, and parsley. Mash mixture until you reach the desired consistency. Dollop potato mixture over the mushroom mixture.
Heat oven to broil. Place the skillet on a middle rack and broil for 5-7 minutes or until the top is golden.
I used medium sized portobello mushrooms, not the mushroom caps, although you could use the caps. You may not need a whole pound depending on the size.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g