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Recipes from the Attic

Belle’s Flaky-Lid Mushroom Pot Pie

Belle simmers a creamy sauce under a flaky lid and cuts the first slice of mushroom pot pie for whoever arrives.

  • Serves 6
  • 10-inch oven-safe pan
  • Bake 25–30 min at 400°F (200°C)
A painted green cast-iron pan holding a pot pie with a golden, flaky pastry lid cut with six slits that show creamy mushroom, pea and carrot filling, on a red checked cloth with steam rising.
Belle’s reel arrives 5 Nov

Ingredients

You’ll want10-inch oven-safe pan, blender, rolling pin, baking sheet, pastry brush, knife and board.

Method

  1. Sauté: Oil, onion, mushrooms and carrots over medium-high, 7 min till golden. Tomato paste 2 min, then garlic, thyme, paprika and pepper, 30 sec.
  2. Deglaze: Splash in 1/2 cup broth and cook it off, 2-3 min. Stir in the flour, 1 min.
  3. Sauce: Blend the cashews, 2 cups broth, soy and Worcestershire till smooth. Pour in with the potatoes.
  4. Simmer: Boil, then simmer 10-12 min till thick. Stir in the peas and take it off the heat.
  5. Lid: Lay the pastry over, fold the edge under, cut 6 slits and brush with milk.
  6. Bake: On a baking sheet at 400°F (200°C), 25-30 min till golden and bubbly. Rest 10 min.
  7. Tip: Check the puff pastry label for an all-vegetable-fat one. This filling uses cashews; we haven't tested a nut-free swap.

Inspired by @frommybowl.

The printable recipe cards for Belle’s Flaky-Lid Mushroom Pot Pie: an Ingredients card and a Method card on aged parchment, side by side.

Belle wrote this one out for you.

Belle has saved her recipe cards for you to print, and you’ll hear first if a cookbook is ever made.

5×7 cards, two to a page, prints on US Letter. What we do with your address.