Go Back

Mushroom, Stout and Goat Cheese Pot Pie

Print Recipe

Ingredients
  

  • 2 tbs olive oil plus additional as needed
  • 4 large carrots chopped
  • 2 large leek chopped (white and very light green potion only)
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 1 ½ lb assorted mushrooms i.e. portobello, crimini, shiitake
  • 1 cup peas
  • 1 cup broth vegetable or beef
  • 12 ounces stout
  • ¼ cup AP flour
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 ounces goat cheese
  • 1 sheet puff pastry thawed
  • 2 tbs melted butter

Instructions
 

  • Preheat oven to 375.
  • In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
  • Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
  • Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
  • Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
  • Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
  • Top each bowl with one square, press into shape.
  • Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
  • Bake at 375 until puff pastry is golden brown.