Mushroom Pot Pie – Easy Holiday Recipe

• Mushrooms – 400g, chopped
• Onions – 3, medium-sized, sliced
• Carrots – 2, sliced
• Red bell pepper – 100g, chopped
• Garlic cloves – 4, chopped
• Olive oil – 1 tbsp
• Bay leaves – 2
• Cloves – 3 to 4
• Nutmeg – 1/4tsp, ground
• Cinnamon stick – 1 inch
• Star anise – 1
• Balsamic Vinegar – 4 tbsp
• Red wine – 1/4 cup (Use a Shiraz or a Cabernet Sauvignon with spicier notes)
• Water – 2 cups
• Cornflour – 1 tbsp
• Salt and pepper – to taste

For the topping

• Potatoes – 4, medium-sized
• Cornflour – 2 tbsp
• Emmental/Gruyere cheese – 1 cup, divided
• Oregano seasoning – 1 tbsp
• Salt – 1/2 tsp

Method for the Mushroom Pot Pie

• Heat olive oil in a pan, add the garlic, and cook for a minute.
• Add the onions and cook for 3-4 minutes until soft.
• Add the mushrooms, carrots, bell pepper, bay leaves, star anise, cloves, and cinnamon stick and cook for 5 minutes on low heat.
• Pour in the balsamic vinegar, red wine, salt, pepper, and nutmeg powder and mix well.
• Add the water, cover, and slow cook for 15 minutes.
• Mix cornflour with a few spoons of cold water and add to the stew. Mix and cook for 5 minutes till it thickens.
• As your stew cooks away, slice the potatoes as evenly as you possibly can.
• Microwave on high or par-boil the sliced potatoes for about 4 minutes so that they are slightly soft. Drain the water and pat them dry.
• Add the 2 tbsp cornflour, oregano, and salt and mix well with the potatoes. Add 1/4 cup cheese to this mix and toss well.
• Remove the bay leaves and whole spices from the stew, and transfer it to a baking dish. Arrange the potatoes overlapping as in the below video.
• Top with the remaining cheese. Cover with aluminum foil and bake at 220 degrees in a pre-heated oven with both rods on for 20 minutes.
• Remove the foil carefully and turn it to only the upper heating rod and cook it for another 20 minutes.
• Let it cool down for 5 minutes before serving.

If you don’t have the option of using just one heating rod in your convection, cook at 160 degrees for 50 minutes so that the potatoes cook thoroughly and cheese melts too. The stew is already cooked and doesn’t need to be bubbled up.

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Mushroom Pot Pie

Mushroom Pot Pie – cooked with carrots, mushrooms, a splash of red wine and spices, topped with potato and cheese, and baked to crispy perfection.

Prep Time15 minutes mins

Active Time30 minutes mins

Baking time40 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: holiday

Keyword: pot pie

Yield: 4 people

Calories: 200kcal

Materials

For the Mushroom Stew

• 400 g Mushrooms chopped
• 3 nos Onions sliced
• 2 nos Carrots sliced
• 100 g Red bell pepper chopped
• 4 nos Garlic cloves chopped
• 1 tbsp Olive oil extra virgin
• 2 nos Bay Leaves
• 3-4 nos Cloves
• ¼ tsp Nutmeg ground
• 1 no Star anise
• 1 inch Cinnamon
• 1 tbsp Cornflour
• 4 tbsp Balsamic vinegar
• ¼ cup Red Wine
• Salt and Pepper to taste

For the Potatoes

• 4 nos Potatoes
• 2 tbsp Cornflour
• 1 cup Emmental cheese grated
• 1 tbsp Oregano
• ¼ tsp Salt

Instructions

• Heat olive oil in a pan, add the garlic, and cook for a minute.
• Add the onions and cook for 3-4 minutes until soft. Add the mushrooms, carrots, bell pepper, bay leaves, star anise, cloves, and cinnamon stick and cook for 5 minutes on low heat.
• Pour in the balsamic vinegar, red wine, salt, pepper, and nutmeg powder and mix well. Add the water, cover, and slow cook for 15 minutes.
• Mix cornflour with a few spoons of cold water and add to the stew. Mix and cook for 5 minutes till it thickens.
• As your stew cooks away, slice the potatoes as evenly as you possibly can. Microwave on high or par-boil the sliced potatoes for about 4 minutes so that they are slightly soft. Drain the water and pat them dry.
• Add the 2 tbsp cornflour, oregano, and salt and mix well with the potatoes. Add 1/4 cup cheese to this mix and toss well.
• Remove the bay leaves and whole spices from the stew, and transfer it to a baking dish. Arrange the potatoes overlapping as in the below video. Top with the remaining cheese. Cover with aluminum foil and bake at 220 degrees in a pre-heated oven with both rods on for 20 minutes.
• Remove the foil carefully and turn it to only the upper heating rod and cook it for another 20 minutes. Let it cool down for 5 minutes before serving.