Mushroom And Root Vegetable Potpie Recipe

Name: Mushroom And Root Vegetable Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1/2-inch-thick) slices carrot; 2 cups (1/2-inch-thick) slices rutabaga; 2 cups (1/2-inch-thick) slices parsnip; 3 cups organic vegetable broth; 2 cups fat-free milk; 1 bay leaf; 1 tablespoon butter, divided; 1 tablespoon chopped fresh thyme, divided; 3 (4-ounce) packages presliced exotic mushroom blend; 2/3 cup finely chopped shallots; 2 garlic cloves, minced; 1.5 ounces all-purpose flour (about 1/3 cup); 2 tablespoons heavy whipping cream; 1 tablespoon dry sherry; Cooking spray; 3.2 ounces whole-wheat flour (about 2/3 cup); 3 ounces all-purpose flour (about 2/3 cup); 1 1/2 teaspoons baking powder; 2 teaspoons minced fresh parsley; 3 tablespoons chilled butter, cut into small pieces; 2/3 cup plus 2 tablespoons fat-free buttermilk, divided

Servings: persons

2 cups (1/2-inch-thick) slices carrot
2 cups (1/2-inch-thick) slices rutabaga
2 cups (1/2-inch-thick) slices parsnip
3 cups organic vegetable broth
2 cups fat-free milk
1 bay leaf
1 tablespoon butter, divided
1 tablespoon chopped fresh thyme, divided
3 (4-ounce) packages presliced exotic mushroom blend
2/3 cup finely chopped shallots
2 garlic cloves, minced
1.5 ounces all-purpose flour (about 1/3 cup)
2 tablespoons heavy whipping cream
1 tablespoon dry sherry
Cooking spray
3.2 ounces whole-wheat flour (about 2/3 cup)
3 ounces all-purpose flour (about 2/3 cup)
1 1/2 teaspoons baking powder
2 teaspoons minced fresh parsley
3 tablespoons chilled butter, cut into small pieces
2/3 cup plus 2 tablespoons fat-free buttermilk, divided

1
Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from pan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.
2
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.
3
Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes or until tender, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 5 ounces (about 1/3 cup) all-purpose flour into a dry measuring cup; level with a knife. Add 5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.
4
Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat, and simmer until mixture thickens and is reduced to 3 cups (about 10 minutes), stirring frequently.
5
Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/3 cups mixture into each of 6 (10-ounce) ramekins coated with cooking spray.
6
Preheat oven to 400u00b0.
7
Weigh or lightly spoon whole-wheat flour and 3 ounces all-purpose flour into dry measuring cups, and level with a knife. Combine whole-wheat flour, 3 ounces all-purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to whole-wheat flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400u00b0 for 45 minutes or until crust is golden brown.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups (1/2-inch-thick) slices carrot, 2 cups (1/2-inch-thick) slices rutabaga, 2 cups (1/2-inch-thick) slices parsnip, 3 cups organic vegetable broth, and more.

Yes, Mushroom And Root Vegetable Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom And Root Vegetable Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions