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Vegetarian Mushroom Pot Pie With Garlic Green Beans
This comforting savory vegetarian pot pie is filled with vegan mushroom stew and topped with a golden brown crust.
👥 2 Servings👤 Epicurious📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●knife
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F (or follow the pie crust package instructions).
2
Place the stew in a small but deep roasting tin or oven dish that’s appropriate for a pie.
3
Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for ⏱️ 30 minutes until golden brown.
4
Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for ⏱️ 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.
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