Savory Mushroom Pot Pie

A Savory Mushroom Pot Pie stuffed with sautéed mushrooms, potatoes, carrots, celery and gravy, and topped with a homemade cornbread crust.

📝 Ingredients

• 1 cup diced onion or leek
• 3 cloves minced garlic
• 1.5 cups low-sodium vegetable broth (divided)
• 16 oz baby bella mushrooms
• 1/4 cup soy sauce (low sodium)
• 3-4 ribs of celery, chopped
• 3-4 small carrots, chopped OR 10 oz bag of frozen veggies
• 1 potato, diced
• 1/2 tsp sage
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp ground pepper
• 1 tsp vegan worchestershire sauce
• 1 Tbls tomato paste (or 3 Tbls diced tomatoes)
• 1/4 cup flour
• 1 batch of cornbread batter

👨‍🍳 Instructions

1. 1Saute garlic and onion in 1/4 cup of veggie broth
2. 2Add mushrooms and soy sauce and simmer until bubbly
3. 3Add in vegetables and spices and stir to combine
4. 4Add Worcestershire and tomato paste and stir to combine
5. 5Allow to simmer, stirring occasionally, until veggies have softened
6. 6Sprinkle on the flour and stir
7. 7Add veggie broth and stir to combine, the stew will thicken immediately
8. 8Preheat oven t0 350° F
9. 9Prepare cornbread batter
10. 10Ladle stew to a 15" x 10" baking dish (or any oven-safe baking dish
11. 11Spoon cornbread batter over the top to cover
12. 12Bake for 30 minutes or until cornbread is golden brown