These mushroom stout pot pies have deep flavour from sautéed mushrooms, olives, and tomato paste in the filling. A fanned sweet potato slice “crust” on top helps us avoid any fussy pastry-making. The dark and slightly bitter edge of vegan stout beer is a natural match for earthy mushrooms. I provide an option to replace the stout with red wine and vegetable stock in the recipe notes though. Fans of my mushroom pot pie with red wine will definitely appreciate this!
The steps for making these individual vegan pot pies is simple! You make a stew-like base on the stove, cooking down the mushrooms with garlic and thyme. A sprinkle of flour is added to form the base of our thick filling. Stout, balsamic vinegar, and Tamari go into the pot. You let it simmer away and thicken slightly before portioning into ramekins.
I use a mandoline slicer to get perfectly thin sweet potato slices here. Once you’re done slicing the sweet potatoes, you’ll fan them out over the top of the ramekins. I like to drizzle the sweet potatoes with olive oil and season them with salt and pepper. From there, place the assembled pot pies on a baking sheet and bake them in the oven until bubbling and the sweet potatoes are tender. This last part takes about 30 minutes, which is the perfect amount of time to whip up a side salad. I recommend my shaved arugula fennel salad here.
Fans of these mushroom stout pot pies will also appreciate the heartiness of my lentil bolognese recipe! There’s lots of the same creamy comfort notes, that hint of mushroom, and best of all? That vegan dinner is ready in only 30 minutes.
Hope you give these mushroom stout pot pies a try next time you need a cozy meal!
Mushroom & Stout Pot Pies with Sweet Potato Crusts
Ingredients
- 3 tablespoons olive oil, plus extra for greasing, divided
- 2 medium shallots, fine dice
- 1 leek, white and pale green parts only, chopped
- 5 sprigs fresh thyme, leaves minced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 lbs mixed mushrooms, trimmed and sliced into 1 inch pieces (I used cremini, portobello + shiitake)
- 3 tablespoons spelt or wheat flour
- 1 cup stout or other dark, heavy beer
- 1 tablespoon balsamic vinegar
- 1 tablespoon Tamari
- ⅓ cup pitted kalamata olives, chopped
- ¼ cup chopped parsley
- 1-2 small sweet potatoes, washed and thinly sliced
- sea salt and ground black pepper, to taste
Notes
- I think it’s important to use a stout that you would normally drink on its own for this. If you don’t like it in the glass, the taste of it reduced down will not appeal to you either.
- Feel free to use a mix of red wine and vegetable stock in place of the stout if you like (like 1/4 cup red wine + 3/4 cup vegetable stock). I would skip the balsamic vinegar or drastically reduce the amount to a tiny splash if you go the red wine route though. There should be enough acidity from the reduction of the wine.
- You could also use regular potatoes instead of sweet potatoes.
Instructions
- Preheat the oven to 375°F. Grease 4 ramekins with oil and set on a baking sheet.
- Heat 2 tablespoons of the olive oil in a large, heavy pot over medium heat. Add the shallots. Sauté for 2-3 minutes or until translucent. Add the leeks and all but a 1/2 tsp of the thyme to the pot and saute for another 2 minutes. Add the minced garlic and tomato paste to the pot. Saute until the garlic is fragrant, about 30 seconds. Add the chopped mushrooms to the pot all at once. Cook mushrooms until tender and glistening, about 8-10 minutes, stirring often and adding a bit of liquid or extra oil if necessary. Sprinkle the flour over top of the mushrooms. Stir and cook out the raw flavour of the flour for about a minute.
- Pour the stout into the pot, scraping up any brown bits at the bottom of the pan. Add the balsamic vinegar and soy sauce. Bring the mixture to a boil. Simmer for 5 minutes, or until liquid is reduced slightly. Remove from the heat. Stir in the olives and chopped parsley. Season the mixture to taste.
- Divide the mushroom mixture among 4-6 ramekins. Layer the sweet potato slices on top, overlapping the circles as you go. There should be 2 solid layers of sweet potatoes on top of the mushrooms. Brush the top of the sweet potato slices with the remaining oil, season the slices with salt, pepper and remaining chopped thyme. Bake pot pies for 30-35 minutes, or until mushroom mixture is bubbling and the sweet potatoes are browned and lightly crispy on the edges. Serve hot.
Hi Laura, I made this last week. It was fabulous! I used the red wine & stock suggestion,but intend to try it with stout next time. Thanks for the great recipe.
Good Luck with you book launch.
Re new cookbook – I am thinking of ordering but would like to know if there are a lot of coconut oil/milk recipes in the book as I avoid coconut. Also, does the book give substitution suggestions where coconut is used?
Thanks.
Hi,this looks amazing, making it tonight.
In the recipe it states you can sub with 1/2 cup red wine and 3/4 cup stock, but in recipe it uses 1 cup stout. Should it read 1/2 cup of each or do you recommend more liquid when substituting?
Is there a print button for the recipe?
Thanks
Hi Nina,
You’re right, my math was bad here, oops! Yes, should be 1/4 cup red wine with 3/4 cup vegetable stock. I don’t have a print option enabled for all of my recipes yet, unfortunately. Hoping copy+paste into a note/word document can work for you in the meantime though.
-L
Thanks, for getting back to me on that!
This is one of my all-time favorite recipes. I love it so much, I am making it for myself and my family for dinner. Mushrooms, beer, sweet potatoes, thyme… What more can a girl ask for to begin her 30th year of life?! Thanks!
I meant to say that I M making it for myself and my family for my birthday dinner tonight. It’s that lovely. Thanks again.
I made these today!!!!! AND I LOVED THEM SO MUCH as did my husband, and my 4 year old daughter who tried to convince my husband to share the last one with her.
Posted them on my blog
http://mosesmosesmoses.blogspot.ca/2015/03/mushroom-stout-pie.html
Thank you! I love your recipes!
xoxo
A friend of mine just told me about these & they’ve now become the centerpiece for this year’s Thanksgiving dinner. They need to travel, though. How far in advance do you think I can make them and would you make any adjustments to the baking time if I’ve frozen & then thawed them? Or, would you not recommend freezing for travel?
@Laura – Hi! Which particular stout did you use when you made this?
Thanks!
Anna
Hey Anna! I honestly can’t remember which one it was. And when I make things like this, I never buy the same one twice. I usually just go to the liquor store and see what they have. Although, I don’t think I would use something like Guinness–it has too much of a burnt/lactic-ish flavour for this recipe I think. Aim for something with more of a coffee/nutty vibe! Sorry I couldn’t be more helpful/exacting.
-L
I was inspired to try this because of the shot of the mushroom stew in the pot. I envisioned it over potato dumplings (Klösse). My mushroom stew looked great, but I didn’t care for the taste. Maybe I just don’t like stout (I used Widmer Obsidian Stout), which had a smokey flavor that I was only so-so about in the glass. I did like the texture and the way the dish came together. I have a picture, but don’t know how to share it. I’ll retry with the red wine, or maybe just beef broth. It’s basically a good recipe. Thanks for sharing it.
Hi Ken, thanks for this feedback. I found that the flavour of the stout came through strong in this, so if you aren’t a fan of it, might be best to stick with broth/stock for the future. You essentially reduce/concentrate the flavour of whatever liquid you add to this, so if you don’t like the taste of whatever you’re adding on its own, safe to say it won’t be good if you cook it. Hope you have better luck next time.
-L
Laura,
I am not a lover of beer. What do you think red wine or just broth would do to the recipe?
Cass
Hi Cass! For certain, red wine would add a bit more acidity but also some more depth of flavour. Broth would be the lightest option in terms of body. I think a half and half mix of each would be perfect :)
-L
Just cooked this for dinner tonight, beautiful! I’m so excited that I have found your site!
this is one of the only times I have commented, this sounds amazing!! I eat healthy and everything…within moderation!
I love your ideas Laura, you just seem to take life way seriously, does it make you tierd? No criticism, just an observation.
Hi
Can you make the mushroom mixture the day ahead and put in the fridge overnight? Thanks!
Courtney
Hi Courtney, you certainly can make it ahead. Just make sure you let it come to room temperature before cooking it in the oven for the final step.
-L
This recipe looks beautiful and delicious! Amazing photography, too! I appreciate you sharing your story about your reasons for adding meat back into your diet. I disagree that being vegan is synonymous with living a life of privilege. I’m saying this because I’m a poor vegan and have found it cheaper to eat meatless! lol :) I think the opposite could be said, that eating meat is a privilege because one feels it’s okay to take the life of another living creature – against their will – when there are other options for nourishment that don’t rely on taking an animal’s life.
This is so beautiful! I would never have thought to cook w/beer before… but this would be the recipe to start. Great pics :)
Hello. Thank you for this lovely recipe. I understand your comment about veganism possibly being a choice for the privileged. I’ve been vegetarian since I was a small child – over 30 years, and am increasingly becoming uncomfortable about it, especially since I was diagnosed as coeliac two years ago. I first became vegetarian from an ethical point of view – when I was 10 my teacher showed a video of veal calves in crates, animals going to slaughterhouses etc. and I was so traumatised I never ate meat again. I know it’s possible to buy meat from animals that were well looked after now, but I still can’t bring myself to eat it.I hate eating out, even at friend’s houses, because I feel like an awkward demanding prima donna. There is, for me, no solution – I can’t bring myself to eat meat, fish or chicken, and obviously can’t get round the ceoliac thing, so I cook – a lot. Websites like yours are a godsend. Thank you again!
Lorna x
Thanks! Maybe it’s time. 2013: Go Mandoline or Go Home. :)
I don’t even like mushrooms and this looks fabulous. And I love the look of that wooden mandoline – is it a Benriner? I’ve been in the market for a good one for a while, but fear-of-slicing-fingers-off keeps me from getting one.
Hi Kaela! It is a Benriner. Definitely a no-frills sort of mandoline, but it gets the job done and stays sharp. It comes with a finger guard if you’re scared!
-L
What an excellent combination of delicious ingredients! I absolutely love the mushroom mixture, they compliment each other so perfectly. Thanks for sharing this wonderful winter recipe, I look forward to trying it out!
-Shannon
Oh gosh, what a funny error – that was supposed to read ‘goals’ not girls!! Blurgh :)
What a fabulous post Laura! I wish you the best in your girls for the coming year, and better to get them done right than rush it! These pies look absolutely beautiful too.. I am so loving your blog and your outlook – after many years I have officially given up on labels too. Listening to the body is key, as hard as that is sometimes! Thanks for a refresher :)
Just discovered your blog! It is beautiful (don’t know why it took me this long…). This dish sounds delicious. Definitely bookmarking this for the future!
Have you read “Animal, Vegetable, Miracle” by Barbara Kingsolver? It is a book about the importance of eating local – she is a beautiful writer, and the book travels through journalism, family-saga, and diary as her and her family struggle with eating only locally on their farm for a year.
It addresses your thought process on whether eating vegan (or plant-based) is really a responsible, sustainable food choice.
ps. these look awesome!
Yum, this recipe looks delicious! Such a creative way to use sweet potato, which is a vegetable that is often underestimated. I’ve only recently discovered sweet potato nachos and can’t believe I had never heard of them before!
Great photos as always :)
Love this, girl.
I’m a big fan of doing what feels right. I followed a strict vegan diet for two years then started eating animal products – full force – for a good six months. Craving my former plant based ways and I’m back to eating a mostly vegan diet. With a few eggs every now and then. But ahh, the lightness – I feel it. I crave it.
PS – hoping to the winds that Denver’s on your road trip list. ;)
These look amazing, can’t wait to try them! One question though, what size ramekins did you use? We only have smaller dessert sized ones so I’m looking to purchase 4 to make this recipe. Thanks for sharing!
Hey Kevin!
I used 1 cup sized ramekins for this, but I think dessert ones might be more appropriate. I found the servings that I made a little on the hefty side, so I’d go with your smaller ones. Alternatively, you could assemble the whole thing in a 8 x 8 square dish and make one big pot pie. Hope that helps!
-L
What a great idea. I was thinking of making a faux shepard’s pie with a couscous meal, left over from a few days ago for the base, and whipped butternut squash for the topping – but this looks equally good!!
There is something about this time of year that begs for lightness, and I love that these sweet little pot pies strike the perfect balance of hearty and vegan. If your adventure gets you near Brooklyn, look me up! I’d love to grab a drink or meal of some sort.
Laura these are beautiful and the thought of those rich dark mushrooms is making me hungry even though it’s bedtime. Can’t wait to try this. I think your concerns about being thankful for food (whatever it may be) and conscious of food accessibility are valid. To my mind, the best way to address those concerns is to work towards all people having the same choices that you do. Denying yourself the opportunity to feel whole and nourished and healthy won’t help anyone … but figuring out ways to get education and access and real choice about food to everyone just might. I love that you’re conscious of what makes you feel your best – while also being conscious of the privilege you have in pursuing that. Thanks as always for sharing.
I love that crust on top! What a fabulous, healthy, recipe :)
Your blog is beautiful and mouth-watering and you seem to be so positive person.
Beautiful, beautiful. Your photos are gorgeous, and your pot pies sound amazing. And, Minnesota? ;)
Laura, these are so cute! What a great idea with the sweet potatoes on top instead of crust – I love it! The flavors of the filling sound wonderful too.
I couldn’t agree with you more on avoiding rules and labels related to eating. (Though sometimes it makes it hard when you try to convey your philosophy to other people!)
Wow, these look amazing! As usual, I love every single ingredient you use. Here’s to a year of trips and adventures…
I am happy for you and your choosing to stay true to your own nature when it comes to your eating choices. You explained your choice so eloquently.
Also, I want this real bad. Any kind of mushroom stew sort of concoction has my name written all over it, and the sweet potato crust is totally my kind of thing. I usually veer away from pot pies because I don’t care for the biscuity crust! I love it.
sweet potato crust?! that is brilliant. i’ve got to try this soon.
What a phenomenal idea. I haven’t combined mushroom and sweet potatoes before in a dish and this seems like just the kind of adventure I’m looking for this year too! Thank you for the irresistible inspiration.
well, i’m all for you going back to your vegan ways(said the vegan), especially if it includes more recipes like this! sweet potatoes and mushrooms just so happen to be two of my favorite things in the world. plus, it’s pretty gorgeous ;)
These little pies sound perfect for chilly nights! I really like the idea of using sweet potato slices for a sweet-savory crust.
These pot pies look amazing! Can’t wait to try them soon.
I love your photos! This recipe looks great – I just wish I could eat mushrooms (I could, but my husband would kill me for the gas that comes along with eating them!).
Thank you for your honesty with how you eat. It is something I have been struggling with lately. A big reason I don’t think I could ever go vegan…I love leather shoes…it’s a problem really :). I also don’t think I could follow the rules of being vegan and would be paranoid that I was breaking them all the time. Being paranoid about how to eat cannot be healthy…But I do stick to a primarily plant based diet and choose high quality meats in smaller portions.
Have a great trip! I hope it includes some cross boarder shopping – prices are pretty good down there!
You have outdone yourself – the recipe, the beauty of the ingredients, the photographs. Absolutely stunning. I WILL be making these soon – they look perfect for a dinner party. Lovely job, friend!
so stunning. I have to touch base with my eating habit too, especially when people ask, and I check in about how I feel. They are frequently broken rules, but on my watch, I eat what feels better. I don’t need a label or to classify it, but you gotta do what feels right. and if you can’t make crazy tasty foods like THIS, there isn’t much to miss. Gorgeous work lady and good luck with you goals. Please come to CA :)
I’m feeling you, Laura. I just posted about making similar changes to my lifestyle on la domestique! Your photos are stunning and the recipe looks hearty and satisfying for these frigid winter days.
This looks so appropriate for the cold rainy weather. It looks delicious!
Hi Laura,
I love mushrooms—this is just gorgeous, I can’t wait to try it or something similar. Mushrooms are one of my favorite foods.
Re: food choices and intention: you’re spot-on. “Fear becomes a nonentity when you decide to take on exactly what you want with purpose.” I like that. –S
WOW this looks and sounds amazing! I’m not a fan of olives.. if I were to leave them out should I sub something else? Or do you think it would take too much away from the dish. Thanks! Can’t wait to try this :)
Hey Autumn,
Thanks for your lovely comment! I think the dish would be just fine without the olives. I just enjoy the briny, salty bits here and there, but there’s plenty going on in these pot pies without them.
-L
I was vegetarian between the ages of 11 and 20, mostly for ethical reasons but also because I simply wasn’t a big fan of meat. Now I do eat both meat and fish, but in small quantities and only when I know exactly where they have come from and that the animals in question have had a good life, diet etc.
I wish I’d had a dish like this up my sleeve when I was veggie – it looks so hearty and filling and exactly the kind of thing to feed to a doubting meat eater!
The shots of these are just gorgeous, Laura! (Who knows, I’m working on becoming a mushroom eater and they definitely look delicious!)
(and better late than never with the goals, I think I’m still solidifying mine!)
Lovely. Such a balance of hearty and light. If I don’t have small ramekins, do you think the recipe would hold up as one big pot pie in a glass baking dish? Or would I need to adjust the cook time?
Hi Claire,
I think it would be fine in one big dish-probably an 8 inch square would be good. You might need more sweet potato slices to cover the top though. The cooking time will be roughly the same, since the filling is pretty much cooked when it goes into the pan. Hope that helps :)
-L
you kill me with your shots…such a great inspiration for me and my work! love it!
thank you so much!
I think choice of diet should be an intensely personal thing – only you really know what is best for you and your body and how food makes you feel. I’m the first to admit that I probably need to move to a more plant-based (and less cake-based) diet so I’m excited to see what you have in store here for us :)