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Mushroom Pot Pie


Recipe Info

  • Servings : 4
  • Cook Time : 40m
  • Ready In : 40m


  • 2 tbsps olive oil
  • 680g mixed or button mushrooms, halved
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 1⁄2 tbsp fresh thyme
  • 40g plain flour, plus extra for floured surface
  • 250ml vegetable stock
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper


Step 1

Preheat oven to 200°C.

Step 2

Place the pastry on a floured surface and place your individual ramekin dishes on the pastry, to use as a stencil. Cut a circle around the dish that is 11⁄2cm wider than the dish. Cut vents in the tops of the circles and let them refrigerate on a baking sheet lined with baking paper.

Step 3

Heat the oil in a large pan over medium-high heat, then add the mushrooms, celery, onions, thyme, salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes).

Step 4

Add the flour to the pan and cook, while constantly stirring, for about 30 seconds. Then, add the stock and bring everything to a boil.

Step 5

Divide the mixture between the dishes, then lay a piece of puff pastry on top of the dish and press the edges so the pastry is sealed. Brush the egg on top of the crusts.

Step 6

Place the dishes on a rimmed baking sheet and bake for 25 minutes, or until the crust is golden-brown.

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