Rustic Mushroom Potpie
with apple spinach salad

Name: Rustic Mushroom Potpie
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 oz sheet Puff pastry (sub pie crust); 1 Onions, small, diced; 3 ribs Celery, diced; 1 lb Mushrooms, brown, sliced; 2 Tbsp Parsley, chopped; 1 Tbsp Butter; 3 Tbsp Sherry (opt); 1 tsp Thyme, dried; 4 Tbsp Flour; 1 1/2 cups Broth, vegetable; 1/2 cup Milk; 12 oz Peas and carrots, frozen; 1 Apples, any type, sliced; 1 1/2 Tbsp Vinegar, apple cider; 1 tsp Brown sugar; 3 Tbsp Oil, cooking; 4 oz Baby spinach; 1 oz Almonds, sliced or slivered

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

We love a potpie for a cold-weather dinner and this one is comforting and filled with veggies. A tart apple spinach salad on the side is perfect to cut through the potpie's richness.
Smarts: We use frozen veggies to decrease the cooking time. If you want to make separate servings, spoon potpies into ramekins and cover in puff pastry.

Ingredients

Metric

Servings:

Rustic Mushroom Potpie:

Puff pastry (sub pie crust) - 10 oz sheet
Onions, small - 1 , diced
Celery - 3 ribs , diced
Mushrooms, brown - 1 lb , sliced
Parsley - 2 Tbsp , chopped
Butter - 1 Tbsp
Sherry (opt) - 3 Tbsp
Thyme, dried - 1 tsp
Flour - 4 Tbsp
Broth, vegetable - 1 1/2 cups
Milk - 1/2 cup
Peas and carrots, frozen - 12 oz

Spinach Salad with Apples and Almonds:

Apples, any type - 1 , sliced
Vinegar, apple cider - 1 1/2 Tbsp
Brown sugar - 1 tsp
Oil, cooking - 3 Tbsp
Baby spinach - 4 oz
Almonds, sliced or slivered - 1 oz

Prep

Puff pastry - Thaw according to package instructions. (Can be done up to 1 day ahead)
Onions / Celery / Mushrooms / Parsley - Prep as directed. (Can be done up to 4 days ahead)

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Make

Heat oven to 425F / 218C.
Heat a saute pan or Dutch oven over medium-high heat. Add butter and then onions and celery to melted butter with a sprinkle of salt. Saute until softened, ~3 minutes.
Add mushrooms with sherry and thyme and saute for 5 to 7 minutes until mushrooms are tender.
Stir in flour and cook for ~30 seconds.
Add broth, milk, frozen veggies, and parsley. Cook for another 3 to 5 minutes, until mixture is thickened. Season to taste with salt and pepper.
Transfer filling to an 8” / 20cm square baker (this is the size for 4 servings; you may need a smaller or larger container if customizing serving sizes). Place baker on a rimmed sheet pan and cover with puff pastry. Cut a few slits into the pastry and then transfer to oven. Bake for 25 to 30 minutes until crust is golden.
While potpie is baking, slice apples. Whisk together apple cider vinegar, brown sugar, and cooking oil. When potpie’s done, toss vinaigrette with spinach, apples, and almonds.
Enjoy potpie with salad on the side!

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