Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

Created by Laura Wright
5 from 26 votes

Mushroom gravy pie with garlicky kale mashed potatoes is an ideal vegan, gluten-free, 100% plant-based dinner option for your holiday table.

An overhead shot of a mushroom gravy pie topped with kale mashed potatoes in a baking dish.
An individual serving of mushroom gravy pie topped with a dollop of mashed potatoes with kale. There is a grey linen napkin nearby.
An overhead shot of potted herbs outside.
An overhead shot of ingredients for a mushroom gravy pie.
Image shows a kitchen scene with pots on the stove and a cutting board with sliced mushrooms on top.

I’m going to cut right to our mushroom gravy pie today. My eyes have been bugging out a bit lately. I think it’s just excessive screen time mixed with a bit of seasonal allergies. The summer-like temperatures just keep going here, which means plenty of pollen and dust riding through the air and into our open windows.

A little while ago, I asked my Instagram followers what their favourite part of the Thanksgiving meal was. I got the overwhelming impression that we all just love to smother carbs in gravy. Mashed potatoes, sweet potato casserole, a huge variety of stuffings, and plant-based gravy by the ladleful were the big winners. I’m a huge fan of these things as well. I live for thoughtful, 100% plant-based versions of classic side dishes at holiday meals. Those weird seitan/tofu holiday roasts always seem kinda goofy to me. Maybe because I just really love sides and vegetables in general? My bud Sophie told me about a pastry-encased vegetable “gravy pie” that her mother makes for Thanksgiving, and I kind of clung to the idea of OMG GRAVY PIE! for weeks afterward.

When I imagined my own version of gravy pie, I thought about reversing the classic gravy and potatoes configuration–like a shepherd’s pie in a way, but a little more saucy. So basically we make a big pot of mushroom gravy with hearty herbs, garlic, onions, some flavour bombs, and cooked French lentils for protein. We thicken it up, pour it into a baking dish, and give it a topper of garlicky kale mashed potatoes. The potatoes get a little bit golden and despite the kale addition, the whole thing is comfortingly/reassuringly beige throughout. Basically perfect holiday food.

Wishing my Canadians a happy and relaxing Thanksgiving this week. Hope you all get some great food and calm times in with your favourite people. Lots of recipe ideas here if you’re still planning. And maybe some 30-Minute Easy Lentil Bolognese to keep you going in the planning stages? ;)

Four photos show potatoes being whipped into a purée, kale being boiled in a saucepan, creamy starch being added to a pot of mushrooms, and the finished gravy pie in a baking dish before baking.
An overhead shot of a mushroom gravy pie topped with kale mashed potatoes in a baking dish.
Two images of a mushroom gravy pie topped with kale mashed potatoes in a baking dish, from two different angles.
An individual serving of mushroom gravy pie topped with a dollop of mashed potatoes with kale. There is a grey linen napkin nearby.

Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

Mushroom gravy pie with garlicky kale mashed potatoes is an ideal vegan, plant-based dinner option for your holiday table.
5 from 26 votes
Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes (vegan) - The First Mess
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Servings 6 -8


  • 2 cups chopped kale, packed
  • ½ cup dry French lentils, rinsed
  • 1 ⅓ lbs (585 grams) Yukon Gold potatoes, peeled and chopped
  • 3 cloves garlic, peeled and divided
  • 3 tablespoons olive oil, divided
  • 4 tablespoons unsweetened non-dairy milk, divided
  • sea salt and ground black pepper, to taste
  • 1 small cooking onion, small dice
  • 2 tablespoons minced fresh hearty herbs (I used a mix of sage, thyme & rosemary)
  • 2 ¼ lbs (1020 grams) mixed mushrooms, chopped
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon gluten-free Tamari soy sauce
  • 1 teaspoon tomato paste
  • 1 cup vegetable stock
  • 1 tablespoon arrowroot powder


  • To make this soy-free, use coconut aminos instead of the tamari soy sauce.
  • If you’re feeling it and your dish is deep enough, this pie can handle double the amount of potatoes.
  • You could use brown lentils in place of the French ones here. Alternatively, if you don’t have lentils on hand, you could use 1 ½ cups of whatever cooked pulse you like. White beans would be so good!
  • Corn starch substitutes perfectly for the arrowroot powder as our thickener here.
    -Use whatever mushrooms you like. I went for a mix of cremini, shiitake & portobello.
  • If you’re using mixed dried herbs, go with half the amount specified (1 tablespoon).
  • If you don’t have a glass baking dish, metal or Corningware is also fine for this mushroom gravy pie! As long as it’s oven-safe and at least 2 inches deep.


  • Bring a medium saucepan of water to a boil. Drop the kale into the water and simmer until kale is just-wilted and bright green, about 1-2 minutes. Using a slotted spoon, retrieve the kale and place it in a small bowl. Run some cold water over it before squeezing all of the excess moisture out. Set aside.
  • Drop the lentils into the saucepan of boiling water. Cook until lentils are tender, about 20 minutes. Drain and set aside.
  • Lightly wipe out the saucepan. Add the diced potatoes and one of the peeled garlic cloves to the saucepan. Cover the potatoes with cold water and place the saucepan on the stove over medium-high heat. Bring the potatoes to a boil and then simmer until very tender, about 18-20 minutes. Drain the potatoes.
  • In a large bowl, combine the drained potatoes, 2 tablespoons of the olive oil, 2 tablespoons of the non-dairy milk, and plenty of salt & pepper. Mash the potatoes with a masher until the potatoes have a mostly smooth texture and all ingredients are evenly mixed. Roughly chop the cooked kale and fold it into the potatoes. Set aside.
  • Preheat the oven to 375°F. Lightly grease a 9×13 glass baking dish with olive oil and set it on a baking sheet.
  • Heat the remaining olive oil in a large, heavy pot over medium heat. Add the onions to the pot and saute until slightly soft and translucent, about 3 minutes. Mince the remaining garlic cloves and add them to the pot along with the herbs. Stir until garlic is fragrant, about 30 seconds. Add the chopped mushrooms and stir. Place a tight-fitting lid on the pot and let it sit for 2 minutes.
  • After two minutes, remove the lid and season the mushrooms with pepper. Stir. Place the lid on and let the pot sit for another two minutes.
  • The mushrooms should have reduced in volume by at least a third at this point. Add the cooked lentils to the pot. Stir the mushroom and lentil mixture and then add the balsamic vinegar, tamari, and tomato paste to the pot. Stir and scrape up any browned bits at the bottom of the pot. Season the mushrooms liberally with salt at this point.
  • Add the vegetable stock to the pot and stir. Bring the mushrooms to a boil. In a small bowl, stir together the arrowroot powder and remaining 2 tablespoons of non-dairy milk to combine. Add the arrowroot slurry to the pot and stir. Let the mushrooms simmer until the surrounding liquid is slightly thickened, about 3 minutes.
  • Pour the mushrooms and gravy into the prepared glass baking dish. Dollop the mashed potatoes on top, and then gently spread them over the entire surface of the mushrooms with a spatula or the back of a spoon.
  • Drizzle the pie with olive oil and sprinkle with some black pepper. Carefully transfer the pie to the oven and bake until the filling is bubbling and the potatoes are lightly browned, about 25 minutes. Carefully remove the mushroom gravy pie from the oven and let it sit for a minute or two before serving.

04/10/2017 (Last Updated 09/05/2024)
Posted in: autumn, earthy, gluten free, holidays, kale, lentils, main course, mushrooms, nut free, refined sugar-free, roasted, salty, side dish, spring, umami, vegan, winter


Recipe Rating

  • Lori

    5 stars
    Husband picked up lions head mushrooms. Would texture work here? Thank you!

    • Laura Wright

      Hi Lori,
      They would work, but I think this recipe might be a waste of those beautiful lion’s mane mushrooms. I recommend Googling “Lion’s mane crab cakes” and trying one of the recipes out. They are divine!!

  • Kate

    5 stars
    Hi there! I haven’t made this yet but I’m very excited to (we made your mushroom gravy for Thanksgiving and it was perfection). Can I make this two days in advance and simply reheat with foil on top for Christmas dinner?


    • Laura Wright

      Hi Kate!
      You can definitely make both components ahead of time, assemble them, and heat it up all together in the oven for Christmas dinner. I only recommend keeping the components separate so that the potatoes don’t “sink” into the mushroom gravy component as it sits. Hopefully this makes sense! Let me know if you have further questions :)

  • gloria

    Would this work in a crust?

  • Natalia

    5 stars
    Omg this dish is heavenly! I forgot to put the herbs but it turned out AMAZING! Thank you for a delicious satisfying dinner!

  • Lauren

    Can I use mashed cauliflower instead of mashed potatoes?

    • Laura

      I think it would work out mostly fine! A mashed cauliflower will tend to be a bit heavier, so it will sink into the filling a bit more. I don’t know if I would directly substitute cauliflower for potatoes in the recipe since I haven’t tested it. Perhaps seek out a trusted mashed cauliflower recipe and simply apply it to the top?

  • Erin

    5 stars
    EXCELLENT comfort food!  I left out the lentils (it’s a texture thing) and added frozen peas and pearl onions.  Was SOOOO delish!

  • Clare

    5 stars
    This is one of my favourite recipes of all time. Every time we have a family holiday like thanksgiving or Christmas, this is the recipe I make for those family members that are vegan. Everyone always gobbles it up! It is pure heaven. Thank you for coming up with this recipe! 

    • Laura

      Clare, this makes me so happy! So glad that you and your family are enjoying it. Thanks for leaving this comment and review!

  • Sari Ripstein

    5 stars
    Today felt like the first really frigid wintery day. We whipped this up tonight for the first time and it really hit the spot. Will absolutely make again, and again!

  • Joris Lens

    Wow, really great recipe, thanks for this! Tested and approved! We make double amount of potatoes to be full :—)

  • Emily

    I made this last night and could have eaten the whole thing alone. The umami from the mushrooms is perfectly brought out by the balsamic and tamari. I didn’t have any arrowroot flour so I used regular and it thickened up just fine, I also added a splash of white wine and it worked out amazing! This will be on repeat all winter for us, thank you! 

  • Melanie Favola

    Hi there, this looks stunning!
    Can you use cauliflower mash as a substitute to the potato?
    I’d like to make this but I’m cutting out really starchy food from my diet.

    • Laura

      Hi Melanie!
      You can definitely substitute cauliflower for the potatoes. The topping won’t be as fluffy, but it will still be flavourful and have the same feel.

  • Kat

    I made this last night and it is delicious! Perfect comfort food. The only change was that I doubled the potatoes. Thank you for another excellent recipe!

  • Tammy

    My New Years resolution is to learn to cook delicious vegetarian meals. I am new to this way of cooking. I have to say it was a little labor intensive for me. I think if I make it again it would be a lot easier. Any tips would be appreciated for vegetarian/vegan cooking. I got your book for Christmas (First Mess Cookbook) I love the pictures so much! I look forward to trying more of your recipes.

    Thank you,

  • Charlotte

    Thank you so much for sharing! I am planning on making this tomorrow for Thanksgiving. Is it possible to prep the gravy and potatoes the day before, cool separately in the fridge and add them together to bake the next day or do they need to be hot from the pan to go into the oven? (I’m a newbie cook!)
    Thank you and Happy Holidays!

    • Laura

      Hi Charlotte,
      Yes you can definitely make and refrigerate these components separately ahead of time and then put them together on the big day!

  • Michelle Stone

    Love the look of this recipe – prefect for winter and it’s cold down under and its going to go down a treat in our house.

    Love the images by the way – question for you – Do you use any studio lights for the photographs or is it all natural lighting.

    • Laura

      Thanks so much, Michelle! I only use natural light for my photographs.

  • Danielle Benton

    I just made this tonight – so flavourful and hearty! I added a bit of cheese and parsley on top, super delicious, thank you!

  • Lou

    This is incredible! Made it for dinner tonight – huge hit with the whole family. I have a feeling this will be on high rotation here through the cooler months. Many thanks for an awesome recipe.
    I used Sweet Potato instead of white potato and it was heavenly!

  • Stacey

    What amount of mushrooms do you recommend?

    • Laura

      2 1/4 lbs as it is listed in the recipe.

  • Kelly

    Omg finally made this tonight and it was amazing!! I added the kale to the mushroom mixture instead, and I also added some diced multi-colored carrots as well. I followed your advice and doubled up on the potatoes and put it all in a deep dish round soufflé dish…So delicious!

  • Rhiannon

    Hi! Found your site and made this recipe tonight. YUMMY!! I loved how you listed alternatives that is so helpful thank you! I’m trying very hard to convert my family to plant based eating. This is proving difficult with my meat eating husband who grew up on a beef cattle farm. After dinner I told him wow that tasted like beef. His reply of course it did it was beef gravy. I said no I made it. He said well yes with a beef bullion cube. I said nope from scratch. He couldn’t believe it! Amazing recipe if you were able to fool him into thinking it was beef based!! Looking at your other recipes they are perfect for my transition for him. Showing plant based eating isn’t all about eating salads! Thank you!