Mushroom Pot Pie
Mushroom Pot Pie - cooked with carrots, mushrooms, a splash of red wine and spices, topped with potato and cheese, and baked to crispy perfection.
Ingredients
For the Mushroom Stew
- 400 g Mushrooms chopped
- 3 nos Onions sliced
- 2 nos Carrots sliced
- 100 g Red bell pepper chopped
- 4 nos Garlic cloves chopped
- 1 tbsp Olive oil extra virgin
- 2 nos Bay Leaves
- 3-4 nos Cloves
- ¼ tsp Nutmeg ground
- 1 no Star anise
- 1 inch Cinnamon
- 1 tbsp Cornflour
- 4 tbsp Balsamic vinegar
- ¼ cup Red Wine
- Salt and Pepper to taste
For the Potatoes
- 4 nos Potatoes
- 2 tbsp Cornflour
- 1 cup Emmental cheese grated
- 1 tbsp Oregano
- ¼ tsp Salt
Instructions
- Heat olive oil in a pan, add the garlic, and cook for a minute.
- Add the onions and cook for 3-4 minutes until soft. Add the mushrooms, carrots, bell pepper, bay leaves, star anise, cloves, and cinnamon stick and cook for 5 minutes on low heat.
- Pour in the balsamic vinegar, red wine, salt, pepper, and nutmeg powder and mix well. Add the water, cover, and slow cook for 15 minutes.
- Mix cornflour with a few spoons of cold water and add to the stew. Mix and cook for 5 minutes till it thickens.
- As your stew cooks away, slice the potatoes as evenly as you possibly can. Microwave on high or par-boil the sliced potatoes for about 4 minutes so that they are slightly soft. Drain the water and pat them dry.
- Add the 2 tbsp cornflour, oregano, and salt and mix well with the potatoes. Add 1/4 cup cheese to this mix and toss well.
- Remove the bay leaves and whole spices from the stew, and transfer it to a baking dish. Arrange the potatoes overlapping as in the below video. Top with the remaining cheese. Cover with aluminum foil and bake at 220 degrees in a pre-heated oven with both rods on for 20 minutes.
- Remove the foil carefully and turn it to only the upper heating rod and cook it for another 20 minutes. Let it cool down for 5 minutes before serving.