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 foods 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. 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? ;)
Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes
Ingredients
- 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
Notes
- 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.
Instructions
- 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.
Hi Laura,
Could you use something in the place of lentils for this recipe?
Thanks
Hi Sophia,
Cooked white beans or chickpeas would also be great. You could also use small dices of whatever vegetables you like if you aren’t into beans/legumes. Crumbled tempeh is another great option.
-L
Thank you so much for making this easily printable without all the pics, and including your website in it.. I’m going to make this tomorrow, and it was great to not have ink and paper wasted with the usual pics etc. :) MUCH appreciated.
this is a great comforting meal…but the second day it was fabulous for lunch. Gave the opportunity for everything to meld together and it was perfect!
Well this was DELICIOUS. I didn’t need to add any water for the stock as so much water came from the mushrooms so I just added a stock pot to the dish.
Also I’d recommend using more potatoes as mine went far too creamy and soft and disappeared into the dish when I served up.
H! I absolutely have to drop a comment here to let you know that I made this dreamy spin on a shepard’s pie and it was beyond delicious! My family loved it. The pie is so cozy but not so heavy that it weighs you down. I made the recipe exactly as listed but I’d say it feeds more like 6…and people WILL want seconds! Thanks for a great recipe!
The mashed potatoes came out soupy, so they save into the gravy. I would use twice as many potatoes and a hotter oven next time. But, taste was great!
I made this dish over the weekend for a foodie club (basically a supper club) gathering, for which our theme was creative comfort foods. It was superb. Thank you!
What leafy green can I sub for kale? My partner refuses to eat kale – I am suspicious that his refusal stems from some sort of subconscious protest to being forced into a vegan diet 6 days a week.
So kale sub? As the comment above posts, will spinach be too mushy? Escarole maybe or swiss chard?
P.S.Your creamy lentil stew is my absolute favorite recipe.
Thanks
I would probably go to collard greens, chard or mustard greens! Hoping none of these are too strongly flavoured for your man though ;)
-L
I am so loving your cookbook, Laura. A friend gave it to me after my husband had quintuple bypass surgery and we commuted to eating a plant-based diet. I.was crying myself to sleep wondering how on earth to get into him the calories needed to regain his lost weight on.vegetables and little fat. The book has turned our lives around we are still.exhausted and shocked after 3 weeks BUT we are loving our foI’d. Your food. Thank you from the bottom of my heart – and my husbands new one. Diana
Thank you so much for sharing this with me, Diana. I’m deeply moved and also just so happy that you and your husband are finding some enjoyment during this time of transition. All my best to you both going forward :)
Warmly,
Laura
I made this tonight…..YUM!!! I subbed a can of small white beans for the lentils used instant mashed potatoes and chopped up some spinach instead of kale and just stirred into hot potatoes. I will absolutely be making this again! Maybe next time will try cauliflower mash instead of potatoes for a no carb option!
This recipe is so tasty! I love the flavor. As a couple folks mentioned, though, mashing potatoes in the food processor results in a sticky, gluey mess. You don’t want to overwork the potatoes. Manually mashing is definitely the way to go. And I have better luck with russets, for whatever reason, to get a fluffier end result.
I feel like it just won’t be as good unless it’s served in this beautiful baking dish! Would you share its source?
It’s from Pottery Barn!
-L
Oh my – this looks INCREDIBLE. I’m so glad I came across this recipe – It looks like the ultimate comfort food. Definitely pinning to try ASAP.
Thank you soooooo much! I’ve made this twice. The second time there were potato quantity adjustments with a houseful of Peruvians and Irish… I had to at least double the potato! I know I’m going to make this all winter long. And, yours is the first cookbook I’ve ever bought!
I made this for thanksgiving and it was good but could benefit from salting early and salting often. Salting at every stage instead of just when the mushrooms are cooking
This looks so amazing!! I’m thinking that I may have to try this recipe after our Thanksgiving feast. I always make too many mashed potatoes …seems to be a thing I do every year. But really, now I’m hoping to have a bunch left over. If not, it’s okay. I’m making this anyway. Perfect winter warm-up dish!
I made this over the weekend and it was just wonderful–everything I want out of a weekend comfort meal (delicious, not so heavy, full of protein).. I used dried herbs with no issues, and I had some dried shiitake mushrooms I simmered and later included with the other mushrooms. Wonderful all around, thank you!
I made this recipe exactly as instructed and it was pretty good. I should have added more salt to the potatoes – next time I’ll taste as I go.
I also made GARLICKY WINTER VEGETABLE & WHITE BEAN MASH WITH MUSHROOM MISO GRAVY from the cookbook. I LOVED this recipe even more than the gravy pie. Buy the book. It’s incredible!
OMG yum! I made this two days ago, and since its just me,I have been eating it since then. My potatoes turned out a little starchy/gluey, maybe due to the type I used (I used my mom’s garden potatoes) or because I used a blender instead of a food processor. Either way, it still turned out awesome. I think I might make just the mushroom gravy part sometime to pour over brown rice or other grain. I also decided to spread it on sourdough and top with avocado for breakfast one morning and it was prime!
Thanks for the deliciousness Laura!
This looks delicious. Have you ever tried to make it ahead and freeze it? Curious if it would turn out ok.
Thanks!
So I put leftovers of this into little ramekins, wrapped them tight, and sent a few over to my mother, and she froze them. After a thaw in the fridge and a re-bake in the oven to get them, bubbling, they were great!
-L
This is perfect fall comfort food. Yum! And I can totally relate to being the person that volunteers to bring salad so there’s something green to eat, that’s so me!
What a comforting and hearty dish! I would totally dig into the entire serving tray in a heartbeat! LOL! I think sweet potatoes would work on top as well–makes the perfect creaminess and sneaks in some vitamin A too!
Thanks for a great recipe, it is so delicious! ❤️
Thanks for that recipe. I am a new vegan due to medical reasons, and a lot of the vegan recipes I see on line make me think, OMG, who in the world would find that edible?
But I’ve been trying to find tasty ways to incorporate more kale into our diet, and this dish looks absolutely marvelous. Do you think it might work putting some finely chopped cooked kale into the gravy/mushroom mixture?
Hi Renee,
You could definitely fold some chopped kale into the filling right before you put it into the dish for baking. I’d say you could fit up to 2 packed cups of chopped kale? Let me know what it’s like.
-L
These photos are lovely and it sounds so scrumptious!
I’ve always been told not to put potatoes in a food processor because of how gluey/starchy they get— is the goal to have a denser potato crust?
I prepared this delicious dish last night. It was extremely tasty. My husband and I enjoyed the flavors and comfort of this dish. It’s a keeper. I’ll definitely be making it again. Thank you!
Your mushroom gravy pie is absolutely delicious. I have shared it with my vegan friends. Kept it in my book of favorites recipes. Looking forward to trying your butternut minestrone soup. Monick
This recipe is a keeper. We all loved it and will definitely have it again.
But we’re not going to wait for a special occasion.
PS. Thank you. Hope you had a beautiful Thanksgiving:)
This looks so incredible, Laura! I recently posted a very similar recipe too, except my base consists of tempeh and mushrooms. Love your ratio of sauce to potatoes ;)
Made this tonight. A big hit with the whole family! Thank you!
I made this at my parent’s Harvest dinner and it was thoroughly enjoyed! My grandmother took extras home :)
Made it this evening and it was absolutely delicious! I made some changes: I added almost half a medium cauliflower to the potatoes mash and also added a little Worcestershire-sauce to the gravy, and used two teaspoons tomato-paste. Instead of lentils, I used a pot of white beans. Also instead of vegetable broth I used mushroom-broth. Very delicious! Will surely make it again. Thanks for the lovely recipe!
This looks sinfully good!! I would definitely want to double the potatoes! YUM!!! Last year I made a mashed potato with a hint of horseradish in it and that was a big hit. Do you think it would pair well with the flavors in the gravy here? I made the potatoes last winter to accompany a roast that I didn’t actually eat, but I think the gravy from the roast included similar spices.
I think horseradish is a win with almost anything that is kind of dark and “meaty.” I would go for it! ;)
-L
Hi, would you be willing to share a recipe for the shredded root salad you described in this post? It sounded so good.
Thanks for all the great recipes. You are very talented.
Laura
Hi Laura,
It will be very similar to this salad: https://thefirstmess.com/2013/11/06/shredded-brussels-sprouts-fall-vegetable-salad-garlic-orange-tahini-dressing/. I’ll just be adding some sliced kale and roasted delicata squash slices on top.
-L
I’m a fan of your Garden Keeper’s Pie so this is like a Thanksgiving version that I need to try, absolutely. Beautiful photography, Laura.
it looks so good, I have got to try to make this, Thank you
I cannot even say how much I’m drooling over these photos! Al hail to the comfort beije/brown fall and winter dishes <3
I have a question though: It is very hard for me to find kale anywhere near where I live, do you have any suggestions for other green veggies I could use instead? I was thinking of spinach but I'm afraid it would release too much liquid…
Thanks :)
I’m in love.
That looks wonderful comfort food… What Greg on Masterchef UK would call a hug in a bowl
Laura, this pie looks like the perfect comfort food! Will try it this weekend. :)
Mmmm, comfort food that I can feel good about!!!
OMG, YUUUUM! Long live the gravy pie! <3 Happy Thanksgiving, buddy
Thank u for being my gravy muse hehe <3 xo
Thank you- it looks absolutely heavenly! This recipe has every comfort food I hold dear in one remarkable dish. I need to make this as soon as possible…
This looks absolutely wonderful! I loooove the gravy pie idea with mashed potatoes up top. So cozy and comforting :) xoxo
I’m sorry, but each time I read the recipe, I come up with more questions. Are you using dried or canned lentils in the recipe?
The dried ones!
-L
I have one more question. I don’t have a glass dish. What other types of dishes can I use for this recipe?
Any oven-safe dish that is at least 2 inches deep is fine–metal, corningware etc.
-L
I have 2 questions:
1. Can soya sauce be used in place of tamari?
2. Are the herbs in the recipe dried or fresh?
Thanks!!
Hi Karen,
Soy sauce is totally fine and I used fresh herbs, but I’ve included a note about dried as well.
-L
At what point do you add the cooked lentils to the gravy mixture?
After the mushrooms have reduced by at least a third. It’s mentioned in roughly the 8th step of the recipe.
-L
Lol “reassuringly beige”. But yes, yes, beige foods are often the most comforting and cozy. Weirdly though, Thanksgiving is my least favorite of the holidays because I don’t really like the food… I don’t particularly like gravy because it is soupy and I firmly believe that if something is soupy, it should be soup. But as I was gazing at these photos, my mouth was kind of watering a bit? Idk, maybe because of the mashed potatoes? What is happening to me?!! Maybe I haven’t given gravy a proper chance ;)