Good evening everyone,
I made a vegan pie crust for a challenge, so tonight we’re having Spinach and Mushroom Pot Pie for dinner. Had to do something with that crust, after all and this pot pie is a favourite in our home.
It’s earthy, comforting and delicious!
Spinach and Mushroom Pot Pie
12 cups baby spinach
1/2 cup water
1 tbsp olive oil
500 grams mushrooms, any type
4 cloves garlic, minced
1/2 cup light vegetable stock
5 – 6 medium potatoes, cut into bite size pieces
2 tablespoons Dijon mustard
1 teaspoon nutmeg
Salt and pepper to taste
Sufficient pie crust for 2 pies (or 1- 9×9 deep dish casserole)
Preheat oven to 350F. Roll out enough pie crust to cover the bottom and sides of a 9×9 deep dish casserole. Over medium heat, heat the water in a large pot. Bring it to a simmer. Wilt the spinach in the water. Remove from heat and drain in a colander.
While the spinach is draining, heat the olive oil in the same pot. Add the garlic and brown very slightly over high heat. Add the mushrooms and reduce heat to medium-high. Saute the mushrooms until they are golden brown. Add the vegetable stock, potatoes, mustard and nutmeg and simmer until the liquid is reduced by half.
While the filling is cooking, cook the bottom pie crust at 350F for 20 minutes. Layer 1/2 of the spinach on the bottom of the pie crust. Pour in the mushroom and potato mixture and then layer the remaining spinach on top. Roll out and top the filling with the remaining part of the pie crust. Cut at least two vent holes in the pie crust.
For a shiny crust, you can brush the crust with a little maple syrup dilute at 1:1 with water.
Bake the pie at 350F for 25 minutes until the top crust is golden.
We decorated the top of our pie with a moose by using the moose cookie cutter on the rolled out remnants from our pie dough. Our son was fascinated with this. I mean fascinated. It was the talk of the dinner table. Kids are strange…
Until next time,
Peace and love,