Chunky mushroom pot pie with whipped cauliflower mash and greens
Missing chewing to be quite honest. And crunch. Had a dream about eating meat pies last night, not because I eat them as a vegetarian but wanted one anyway. Luckily the babe was asleep in bed, so off I went to the fridge, hoping that there would be stuff to make something like a pie…. Enter this mushroom pot pie with mash.
If you also miss more robust meals, give it a go. It’s really not hard and you can leave off the whole zucchini weave thing, which I admit is a bit of a “fancy pants” factor. However, I liked it as it gives it a crunch on top without any flavour. Or else just lay the zucchini across if you can’t be bothered weaving it ! Hubby ate one for lunch too and thought he was eating a beef and mushroom pie, so ticks from him for sure.
The mash is whipped, it’s by far my favourite one. Oil is added last not first and it gives it a super creamy and non-grainy texture.
Chunky Mushroom Pot Pie
2015-08-05 21:27:07
Serves 6
A very hearty winter meal, hubby said he thought he was eating a chunky beef pie. So perhaps, if you want something to chew on and fill you up on a cold day, this could be perfect. Intensive suitable.
Total Time
1 hr
Ingredients
- 2 tablespoons olive oil
- 400g halved button mushrooms
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 tablespoon fresh thyme (or dried 1 tsp)
- 1 cup beef, chicken or vegetable stock
- 3 zucchini
- 1/2 cup cauliflower mash (see note)
- You need four oven proof ramekins for this recipe.
Instructions
- Preheat oven to 180°C.
- Heat the oil in a large saucepan over medium-high heat, then add the mushrooms, carrots, celery, onions, thyme, shake of salt and pepper. Cook and stir occasionally until the vegetables start to get tender (about 12 to 15 minutes). Add 1 cup of stock. Turn down to low and let it bubble away while you do the zucchini.
- Peel the green skin off the zucchini and slice into thin strips length ways. Stir in the 1/2 cup of cauliflower mash into the mushroom mixture, this thickens the gravy so it's not watery. Season.
- Divide the mixture between the ramekins, then lay long pieces of zucchini on top of each ramekin, weaving and trimming as you go. Leave about 1 cm overhang to allow for shrinkage of the zucchini strips. Spray with olive oil spray/baste with oil. The weaving gives the filling air holes so the zucchini goes crispy.
- Place the dishes on a baking sheet in case of overflow and bake for 30 minutes, or until the top is golden-brown.
- Serve with whipped cauliflower mash (recipe below) and some sort of green vegetable - spinach, broccolini or green beans.
Notes
- If you aren't doing the cauliflower mash as well, you need 1/2 cup mashed cauliflower to thicken the sauce of the mushroom filling.
- If you don't want to do the pie topping, it doesn't really need it, but does give the crunch of pastry, just use filling itself, could do over zucchini pasta for a Stroganoff style meal even. You could also cook the pies with cauliflower mash on top to make an all in one dish.
- Filling freezes well. Suggest doing topping when you are planning to eat it or else it will go mushy and limp.
Nutritional Panel notes
- This is a US based scoring system, so notes fibre as a sub category of carbs, so you need to minus fibre to get the total carb count for the Australian & NZ calculation
Opti Cook https://opticook.org/
Whipped cauliflower mash
2015-08-05 21:30:44
Serves 6
This reverse way on incorporating oil into the mash makes for a super creamy, delicious side dish.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 1 medium head cauliflower, trimmed and cut into small florets (about 4 cups)
- 1 clove garlic
- 1 chopped brown onion
- 1 tbs olive oil
- Salt & pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower, chopped onion and garlic. Cook until very tender, about 15 minutes. Drain really well and then transfer cauliflower to a food processor. Purée until smooth. Add the oil and purée again. Season with salt and pepper and serve.
Notes
- You can also use a hand stick blender with same result. Oil helps to smooth and aerate the mash, leaving it less grainy and more creamy.
- You can also add herbs such as chives or thyme to this mash to make it more flavoursome.
Nutritional Panel notes
- This is a US based scoring system, so notes fibre as a sub category of carbs, so you need to minus fibre to get the total carb count for the Australian & NZ calculation
Opti Cook https://opticook.org/
This error message is only visible to WordPress admins
Louise
September 6, 2016
Made this tonight with cauliflower mash instead of zucchini topping. Absolutely delicious!! Served with stir fried Brussel sprouts and spinach. Carnivore husband went for seconds and commented that this recipe was a keeper!